“Food Wine Progress 2018”, Florence
“Food Wine Progress 2018 ” was a great wine and food event sponsored by the “Regional Tuscan cooks”, by the it “Italian Sommelier Toscana” and “Cocktail in the world”. It was held November 27-28 at the “Stazione Leopolda in Florence” with the collaboration of “Confcommercio and Coldiretti Toscana”. The intent of “Food Wine Progress 2018 ” was to showcase the food and wine excellence of Tuscany , stimulating the culture and knowledge among the public .
The program of “Food Wine Progress 2018 ” began with conferences, master classes, each based on a specific thematic about wine & food. Reading my post dedicated to this special kermesse, It’s a way to understand better how important is wine and food in the culture of Italian people. In particular, my attention is focused on the top quality products of Tuscany .
There were also interesting cooking shows (including fresh pasta and vegan recipes) at “Food Wine Progress 2018 ” and hundreds of fans who come to join this magic wine & food exhibition!
What about food in Tuscany? “Food Wine Progress 2018” is the answer!
Partecipating in the “Food Wine Progress 2018 ” event was a journey into the high quality of the Italian wine an food industry. Other countries have a great respect for the delicacies that Italy brings to the world. This has led to the creation of several organizations and festival like this, which are dedicated to celebrating great Italian wine and food. Their goal is to promote great Italian products just as well as the Italians do, though they also bring them to wider audiences than chefs and winemakers may have otherwise reached.
As I experienced at “Food Wine Progress 2018 ” , Tuscan food is a kind of cucina povera or “poor cooking.” A concept that started very literally, it’s about simple meals that are inexpensive and could easily be made in large amounts. Today it remains largely the same – but by choice instead of economy.
Of course the “Food Wine Progress 2018 ” thought me that Tuscan cooking doesn’t use complicated seasonings or elaborate creations . This happens, because they’re not needed. Instead it’s made using fresh, high-quality ingredients that bring out the natural flavours in each dish, simple or not.
So, when you arrive in Tuscany you will be faced with one doubt . What are the foods I can’t miss, what will I regret not having eaten?
A master class about the Riesling. The best part of the “Food Wine Progress 2018”.
At the “Food Wine in Progress 2018 ” one of my favourite master class was the one about the Riesling . This is a particular German white wine, which is produced in Pfalz . It was organized by the “ Bassermann-Jordan Winery “.
The “Bassermann-Jordan Winery”
“Bassermann-Jordan Winery“ is an established leader and an example of the efficiency of the production of Riesling in Germany. The history of the “Bassermann-Jordan Winery“ is the history of a family dynasty, which has helped to establish quality viticulture for almost 300 years.
Generation after generation, important personalities emerge from it who know how to preserve and develop the importance of the estate and top palatinate wines with intelligence, expertise and intuition as well as economic and political influence – up to the top rank of the world.
Their wine labels are landmarks and stand for Wines from the best locations and pioneering work in cultivation and vinification with a passion for quality. These wines are fruity , elegant and fit any specific need.
Wines of origin which are cultivated and matured ecologically according to anthroposophical teachings. For most of their wines Art Nouveau label is used.
“Food Wine Progress 2018” , 100 % made in Italy!
As you can see wine and food are essential for Italy. It’s culture and one of the main economic resources. Here below and extract of an analysis of this sector by the web magazine “Wine News“:
“The Italian food and wine heritage, in fact, is the spokesperson for the made in Italy in the world, conveying the wealth of cultures and traditions that characterize our country in the collective imagination, including tourism. A wealth testified by its capillarity, with all Italian regions that can boast at least one certified production.
The Italian food and wine heritage, in fact, is the spokesperson for the made in Italy in the world, conveying the wealth of cultures and traditions that characterize our country in the collective imagination, including tourism.
A wealth testified by its capillarity, with all Italian regions that can boast at least one certified production. Emilia-Romagna has the highest number of certified agri-food products – 47 among DOP, IGP and STG – followed by Sicily and Veneto (tied with 39), while Piedmont is at the top of the national ranking for the number of IG wines (59), before Tuscany (with 58) and Veneto (53).
A further element characterizing the Italian agri-food production is the high propensity to the use of organic farming methods: Italy is characterized, in 2020, by a cultivated area of more than 2 million hectares and by a number of operators, including exclusive producers (farms) and producers/preparers, which exceeds 71,000 units, in constant growth since 2010.
As a result, the incidence of organic sales on the expenditure for Italian agri-food products will be 4%, for a value of 3.3 billion euros in the first half of 2020″
If you like my post, please subscribe to the socials of www.WeLoveitaly.eu :
