In Parma a conference dedicated to the culture of wine and oil

In Parma a conference dedicated to the culture of wine and oil

The conference dedicated to National Day for Wine and Oil Culture organized by AIS Italian Sommelier Association and moderated by Antonietta MazzeoAIS sommelier, columnist and technical expert in virgin and extra virgin olive oil.

The event, sponsored by Emilia Romagna region and from Parma municipalitywas introduced by Annalisa Barison – Chairman of AIS Emilia – who reminded how the dissemination of culture falls under the association’s mission, especially with educational projects aimed at the new generations, and by the councilor for tourism in Parma municipality Christian Homewhich emphasized how the city of Parma has a strong food and wine culture and is an area open to more initiatives, also achieved thanks to the collaboration with AIS.

The conference began with the intervention of Antonio Iaderosa, inspector and official of the Ministry of Agriculture, Food and Forestry Policy MIPAAF. The activities carried out by the ministry include suppression of food fraud and protection of product quality, from labeling controls, to actions against counterfeiting and Italian sound also through agreements with major e-commerce platforms such as Ebay, Amazon, Alibaba, etc … We is experiencing a moment of great development in the food sector, which sees the introduction of new foods such as insects and a sharp increase in exports in the agro-food sector with a progressive transition from a supply chain approach to a systemic approach.

Anna Maria CompianiAIS delegate from Parma, spoke about the research project on Malvasia di Candia, which led to the publication of a book entitled “La Malvasia di Parma”, while prof. Andrew Smithagronomist and lecturer at the Department of Food Science at the University of Parma, illustrated the panorama of educational proposals in Italy and abroad specifically for the study of olives and oils and explained that research on ancient varieties once existed in the Parma area, now partially reintroduced, it is possible to achieve an oil of excellent quality, which should be improved by investing more in this sector with a strong but unspoken potential.

The consortium for the protection of Colli di Parma wines consists of 45 members between producers and wineries, the president explained Maurizio Dodi, with an extension of 500 hectares compared to the 8000 hectares of the Piacenza neighbors. The Parma area is a very limited production reality destined to remain small due to current laws preventing the expansion of the land used for viticulture. In addition to Malvasia, Lambrusco Maestri is grown in the Parma area, which represents the best variety of Lambrusco in the area, and many businesses have become organic with increasingly inviting vineyards, ideal for walks and leisure, with open cellars and on-site tastings that serve to make known and appreciated the typical food and wine of the area.

Maximilian Carpanese, owner of Parma Menù, talked about the experience of the family business, from charcuterie, to catering entrepreneurs, up to the producers of a still Maestri Lambrusco who has achieved Dop, of a beer made with old grains and soon also of an extra virgin olive oil , within a project that also includes the production of olives in brine with the original salt from Salsomaggiore Terme. An important testimony that demonstrates how tradition and innovation are the factors to focus on for the future.

Finally, the professors from the Parma Bocchialini Institute of Agriculture – Honour Florin, Andrew Anselmi And Mattia Tuscany – illustrated the educational projects for students carried out in collaboration with the relevant associations and local authorities, such as the Consortia, the Food Museums and Ais itself, which led to the creation of the entrepreneurial activity Food Farm 4.0 and the line of products for sale under the brand “Bontà of Parma “.

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