Passion is contagious, we know, and has the ability to expand and multiply: with this hope, almost certainly, Carlo Rossini chose to donate to Nazarene Professional Training Center thousands of terracotta vases destined to contain an excellent product: the Mostarda Fina di Carpi. In fact, Rossini, who managed a well-known real estate agency for almost fifty years, as a lover of cuisine and history, conducted research on the Renaissance origins of a local mustard produced secretly until the beginning of the last century and called “mostarda fina”. ”. Thanks to the patience and tenacity of his research, he managed to recover the original recipe of the precious sauce, which he then revisited, adapting it to current tastes. Not yet satisfied, in 2012 he published The Most Exquisite at the table of the greata volume with which he made known the results of his efforts, reviewed in the newspaper La Stampa di Torino signed by Edoardo Raspelli, to then register the brand of the same name at the Italian Trademark and Patent Office in 2016. Finally, he dedicated himself to the study and production on his own of containers worthy of such a precious product, taking inspiration from terracotta vases that were once used by the Pios to send Carpi mustard as a gift to the reigning Pope. The entire production, around 2,800 vases, has now been donated to the historic catering school, so that the knowledge of a tradition can be passed down which, contrary to what is sometimes assumed, is not popular, but specific to the noble court. The terracotta artefacts, in the shape of an inverted pear, were produced in Carpi until the 19th century and were commonly called “pharmaceutical albarelli”. The students of the CFP Nazareno will thus have the opportunity to try their hand at a noble tradition of our land, guided by their teachers, in order to be able to make a gift of it to the important personalities who are hosted.
The training year has recently ended and most of the students, in particular the students who have obtained the fourth year qualification for Kitchen or Dining Room/Bar Technician, have already entered the world of work successfully. The most deserving received the prizes as the best students of their respective courses a few days ago, during the Diploma Festival, thanks to the contribution of a leading company in the sector such as CIRFood. A group of about ten young people will soon leave for Seville, as part of an Erasmus project which will allow them to take part in internships in some restaurants in the Spanish city, while the same number of students selected for the “We learn from Excellence” project have already left. , to carry out a three-month internship in hotel and restaurant facilities of absolute excellence throughout Italy, through the Allianz-Umanamente Foundation.
