(Agen Food) – New York, 26 June. – The Consortia for the Protection of Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modenaunited under “Terre del Balsamico”, present at the 68th edition of Summer Fancy Food Show 2024 running June 23-25 at the Javits Convention Center in New York.
At the prestigious News York trade fair the two Consortia presented themselves for the first time under the common flag of “The Lands of Balsamic“, which summarizes the common purpose of the two consortiums, especially in the field of product promotion and valorisation.
On this occasion the Consortia met the institutions present starting from Minister Lollobrigidato Mariangela ZappaAmbassador of Italy to the United States of America, to the President of the Emilia Romagna Region Bonaccinito the Regional Councilor for Agriculture Momsto the former Minister and MEP De Castroto Dominga Cotarella new president of Terranostra, in addition to the chefs Caesar Casella And Fabrizio Facchini ambassadors of Italian cuisine in NY.
The Balsamic Vinegar of Modena PGI and the Traditional Balsamic Vinegar of Modena PDO were also present at the stand of the Emilia-Romagna Region, protagonists of presentations and tastings within the rich calendar prepared by the Department of Agriculture to present to the US market its excellent PDO and PGI products.
“The Traditional Balsamic Vinegar of Modena is a precious ambassador of Made in Italy in the world – declares Enrico Corsini, President of the Consortium for the Protection of Traditional Balsamic Vinegar of Modena – we are proud to be in New York for such an important event to raise awareness of the economic, social and cultural value of the excellence of our territory. Our presence at this important event is also enriched by being alongside the Emilia-Romagna Region and by the possibility of creating synergies with other Consortia to make the American consumer aware of the possible uses of the precious Traditional Modena”.
“It’s an opportunity to meet with professionals, to make them understand the complexity and preciousness of the world of Balsamic Vinegar – he echoes Mariangela Grosoli, President of the Consortium for the Protection of Balsamic Vinegar of Modena and Vice President of “Le Terre del Balsamico” – The Balsamic Vinegars of Modena, both PGI and PDO, have a common matrix, the centuries-old tradition of the territory combined with the resourcefulness of entrepreneurs who have been able to develop a sector that overall produces around 100 million litres for turnover and exports that are close to a billion”.
For the three-day event the two Consortia have prepared a full calendar of tastings. Traditional Balsamic Vinegar of Modena PDO was thus presented in its two versions aged 12 years and Extra Vecchio aged at least 25 years, while central in the tastings of Balsamic Vinegar of Modena was the “Consortium Profile“, the official segmentation system for Balsamic Vinegar of Modena PGI.
Great success and appreciation of the “pairing events” which saw the meeting of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI with Gelato By Patrizia Pasqualetti, which involved the representatives of the two Consortia Andrea Mancuso Morini (Balsamic Vinegar of Modena) ed Eleonora Vittoria Rosi (Traditional Balsamic Vinegar of Modena) with the same shop owner and the brand ambassador of Le Terre del Balsamico Francesca Romana Barberini.
The partnership with Gelato by Patrizia Pasqualetti had already begun on Friday 21 June, outside the fair in the Downtown store with the activation of the promotion “The lands of Balsamic – i.e. Balsamic Vinegar of Modena PGI & Traditional Balsamic Vinegar of Modena PDO – meet Gelato by Patrizia Pasqualetti” where visitors were able to taste the “Raspberry ice cream with aged Balsamic Vinegar of Modena PGI” and the “Pistachio ice cream with Traditional Balsamic Vinegar of Modena PDO”, as well as receive information on the products.
I “RER Food & Wine Tasting”at the stand of the Emilia Romagna Region, however, were the opportunity for territorial pairings, such as those with Parmigiano Reggiano DOP and Grana Padano DOP and the “RER Pasta Demo&Tasting”, in addition to vertical presentations on individual products, led by Francine Segan, one of America’s leading experts on Italian cuisine, author and television personality.
The New York promotional activity of the two Consortia had already begun on Thursday 20 June with the medium dinner at the Lilia restaurant of the Chef Ambassador Missy Robbins, masterful interpreter of Italian cuisine in the United States, with the presentation event of the two products in his restaurant in Williamsburg. Robbins’ love of Italian culture began when he took an excursion to Northern Italy, where he worked in diverse kitchens, from rustic family-run trattorias to Michelin-starred restaurants, and developed an intimacy with the produce and the country’s cuisine. Robbins quickly developed a lasting admiration for simplicity, regional inspiration and innate attention to quality ingredients, including Modena balsamic vinegar.
“I am honored to be the Chef Ambassador of Aceto Balsamico di Modena PGI and Aceto Balsamico Tradizionale di Modena PDO for 2024. I have dedicated the last 20+ years of my career to studying the art of Italian cuisine,” says Chef Robbins, “but most of all to the protected products that make the cuisine so special and unique. I still remember my first visit to a vinegar factory, where these products are made. You can’t understand the ingredient until you see it in full production and learn the story behind it.”
