When training goes beyond the confines of the classroom and meets the productive realities of the territory, the right synergy is created for economic, social and cultural development.
The “Tasting tables” event which took place on May 31st at the premises of the “G. Trecroci” of Villa San Giovanni, organized by the director Prof. Enza Loiero with the collaboration of the teachers of the evening course who conceived and implemented the project, and with the teachers of the day course, is nothing other than the tangible expression of this collaboration between the school institution and more than thirty excellent wine and agri-food companies from the entire region.
This collaboration was born and developed during the 23/24 school year, with the project “Taste network: food and wine excellences of Calabria” and then completed with the “Tasting stands” project. In the first project, carried out by Prof. Marino, a first connection was created between the school and some production realities in Calabria in the wine and agri-food sectors, through the organization of guided tours for the students of the Institute’s evening course at the factories. The aim was to raise awareness of some of the best companies in the area, subsequently promoting and enhancing their products with an important food and wine journey. These last two phases merged into the second project “Tasting Benches” conceived and carried out for the second year also by profs. Pontieri and Corapi, during which, compared to the previous edition, the network of corporate partners who supplied their products to the school was implemented, with the aim of enhancing them in the context of school laboratory exercises, and promoting them on social channels.
At the final event on May 31st, the companies involved in the aforementioned projects were present: Azienda Agricola Ceramida, Altomonte Vini, Azienda Agricola Zagarella, Azienda Lombardo Salvatore, Casa Ponziana, Battaglia Vini, Cantina Russo e Longo, Tenuta Dioscuri, Tenuta Iuzzolini, Casa Comerci, Vini Viglianti, Cinque Talenti, Coop Agricola ARL, Criserà, Cantine Visalli, Statti Srl, Tenuta Regina di Sant’Angelo, Tenuta Celimarro, Librandi, Tenute San Giovanni, Vigne Calarco, Vini Tramontana, Terrè di Zoè, Fattoria Fornara, Pastificio Francesco Pio, Borruto salami Leucolea, Tenute Sarra, Bottega del honey, Azienda agricultural Orfei, Koramare, Policom, Olio Kouvala, Friberga, Amaro Kalos Jero, Salumificio Nostrum, Origini Gluten Free laboratory.
In the exhibition context, the owners or representatives of these companies were supported by the students in promoting the products on display, describing their peculiarities, and above all as regards the wines, proposing the most correct combinations with the dishes, in order to enhance their characteristics and the identity.
Also enriching the attendance register at the event were the trade associations: Conpait Pastry Chefs of Italy, Fisar (Italian Federation of Sommeliers, Hoteliers and Restaurateurs), APCR (Provincial Association of Chefs of Reggio), APAR (Association of Artisan Pastry Chefs of Reggio), ABI (Italian barman association), AMIRA (Association of Italian Restaurant and Hotel Maîtres) and Donato Guarino, as ambassador of traditional Calabrian and Italian cuisine in the world.
At the end of the evening, the balance can only be more than positive, both in terms of visitor attendance and for the creation of valid conditions and stimuli for future collaborations, which will continue to broaden the students’ professional skills, beyond the purely school.
