The Balsamic Vinegar of Modena campaign has has an enormous success in the second year

Modena, Mar 21, 2019 (Issuewire.com) – Food festivals from New York City to Miami, a unique blogger tour, the exclusive collaborations with the Culinary Institute of America and the International Culinary Education, events and a documentary series: the second year of the project “Balsamic Vinegar of Modena, the Original”, has ended with great success in the US. Launched in 2017 and ending in 2020, the project of the Consorzio Tutela Aceto Balsamico di Modena (Consortium for the Protection of Balsamic Vinegar of Modena) is co-financed by the European Union. The campaign is aimed to the United States, the largest worldwide market, to develop consumer-consciousness in recognizing the difference between protected products over counterfeit and deceptive ones, and identify the original Balsamic Vinegar of Modena by the PGI logo (Protected Geographic Indication).

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The activities of the second year of the campaign (April 2018 – March 2019), started with a blogger tour in Modena, home of the original Balsamic Vinegar, with 7 of the most important American influencers. In May, the food bloggers went to Italy to discover the secrets and traditions of the product and production, with the goal of turning themselves into ambassadors of the authentic Balsamic Vinegar in the States.

Next, in June, the campaign Balsamic Vinegar of Modena flew to New York City to attend the Fancy Food Show, the number-one food fair on the East Coast. During which the Consortium also took part, for the second consecutive year, in the 100X100 Italian Gala, an exclusive event organized at the Scavolini Soho Gallery by I Love Italian Food, in collaboration with the Italian Chef Association New York. During this wonderful Gala, the Balsamic Vinegar of Modena was a delicious protagonist in the dinner menu.

After, the Consortium started two important collaborations: one with the prestigious Culinary Institute of America (CIA) and the other with the International Culinary Education (ICE).

With the Culinary Institute of America (CIA), the Consortium produced a documentary video series about the original Balsamic Vinegar, with the participation of Massimo Bottura, chef patron of the two-time best restaurant in the world Osteria Francescana. A troupe from the CIA was hosted in Modena at the end of September, to shoot these 10 educational videos, that explain everything about the Balsamic Vinegar, available on https://www.ciaprochef.com/modena/and on social networks. The series also takes part in The CIA’s Worlds of Flavor programming and the World Culinary Arts series, winner of two James Beard Awards and a Telly Award for best documentary film series.

The Consortium also created a collaboration with the Institute of Culinary Education (ICE), one of the largest and most diverse culinary schools in the world. The chefs of the Institute were immediately called upon to incorporate the “Black Gold” into research and recipe development, in order to grasp all the astonishing and diverse properties of Balsamic Vinegar of Modena. These innovative recipes can be found on all the school’s media channels and website. Furthermore, the Consortium sponsored a special contest that prized three exceptional students with scholarships and a trip to Modena, Italy.  In addition, the Consortium taught the students of ICE New York about the distinct characteristics of Balsamic Vinegar of Modena and how to recognize the authentic and certified product.

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The following appointment for the Consortium was in October, again in New York City, to join the New York City Wine & Food Festival (NYCWFF), one of the most important events dedicated to food in the US market. A huge nonprofit event with 100% of net proceeds helping to fight hunger, where more than 55,000 gourmands, gastronomy enthusiasts, foodies and celebrities attended. This second participation of the Consortium at the Festival has confirmed the strong interest that New York City has towards quality agri-food products.

From New York City to Miami, Florida: in February 2019 the Consortium returned, for the second time, to the South Beach Wine & Food Festival. Among the many events, Balsamic Vinegar of Modena PGI was reinterpreted by local chefs of South Florida’s scene, at North Venue, Beachside at Delano, in Miami Beach.

A year full of activities and successes, as explains a satisfied Federico Desimoni, Director of the Consortium: “We closed 2018 full of positive results, and we have great expectations for next year”.

And the next year is ready to come, direction California: in April, for the first time, Balsamic Vinegar of Modena will be one of the protagonists of the Pebble Beach Food & Wine. This event is only the first of the prestigious activities scheduled for next year in the United States. Followed by an online recipe contest in May that will be judged by four important USA recipe developers, food stylists and photographers.

The www.originalbalsamicvinegar.eu campaign is on the main social networks:

  • Facebook @originalbalsamicvinegar
  • Instagram @originalbalsamicvinegar
  • Twitter @theoriginalbv

More information

Blancdenoir srl

Piazza Matteotti 25

25015 Desenzano del Garda (BS)

Italy

[email protected]

+39 030 7741535

 This  message represents the views of the author only and is his sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.

 

Media Contact

Blancdenoir

[email protected]

Source :Balsamic Vinegar of Modena

This article was originally published by IssueWire. Read the original article here.

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