Real works of art to taste but also to admire thanks to Tastes in art at Cibus 2016.
At the 18th edition of Cibus, the International food fair that takes place in Parma from the 9th to the 12th of Mai, Salumificio Pedrazzoli will animate the food exhibition with real “installation artworks” that combine tasting events and trials through delicious salamis, cheese and mustards at Pavilion 2- Stand L 056.
Also this year, Salumificio Pedrazzoli, with seat in San Giovanni del Dosso in the province of Mantua, participates to Cibus to present to its visitors and experts of the food sector the novelties of its production.
“This year we present many novelties to the public and to the experts of the sector- so Elisa Pedrazzoli, the export manager and leader of the organic line PrimaVera Bio by Pedrazzoli- the first one is the partnership with two manufacturers of Italian excellences, the dairy Bertinelli, whose Parmigiano Reggiano has become famous worldwide and the historic company Lazzaris, which is located in Treviso and produces mustards and jam. We share the same values and passion to do genuine things, the search for high quality and excellence in every step of the production process. Therefore it was absolutely natural for us to participate together to this experience. We want to share the idea we strongly believe in, our philosophy: artisan tradition, passion, experience, transparency but also innovation and the guaranty for the consumer of the highest levels of healthiness and security.
“Pedrazzoli is proud of being one of the last companies that are both breeders and producers – so Emanuele Pedrazzoli the Sales Director for Italy- because our sausages are made solely with the meat of the pigs bred in our breeding farms that are located in Lombardy and Emilia Romagna. Our “100% made in Italy” is real , without compromises, and guaranteed through a certificate of origin, because we produce only what we breed.
Among the novelties that are presented this year, there is “La Nera”, the pancetta (seasoned pig’s belly) made with black pig’s meat, which is part of the Luxury Gourmand Q+ line. Black pig, a native breed from the hills of Parma, is bred in the wild and it is fed only with natural feed (based on sweet corn, oaks, tuber, roots), which gives to the meat a particular and pleasantly spicy taste.
The other two novelties of the organic line PrimaVera, which is the jewel of Pedrazzoli and celebrates its 20 years, are: the organic Toscano – Lo Sgambato, which is obtained from the Italian pig’s thigh that is trimmed in the shape of an arch, deboned (that’s why in Italian it is called “sgambato”) and cured with salt, pepper and other natural flavourings. It is, then, seasoned for at least 12 months. Then, there is the delicious organic roasted chicken breast, which is obtained from the meat of the chickens that are bred in our organic farms and whose nutritional properties are peculiar, given the law quantity of fat that characterizes this product and allows it to be included in any kind of diet.
All the organic products by Pedrazzoli are without gluten, milk-by products and additives in compliance with the law on organic production.
Last but not least, another novelty is the presence at the stand of our chef Daniele Reponi, the genius of gourmet sandwiches, who takes part to the TV program “La Prova del Cuoco” on the Italian channel Rai1. Reponi will creatively combine tastes and scents of the excellent sausages of Pedrazzoli, the delicious cheese of Bertinelli and the unique mustards and jam of Lazzaris.
Toscano – Lo Sgambato Bio