LET'S EAT - FRUIT AND COLD CUTS, THE PERFECT COMBO

Fruit and cured meats together in a fresh and captivating combo is what Sonia Peronaci, a much-loved cooking teacher, proposed in the meeting at the Sonia Factory promoted by IVSI (Istituto Valorizzazione Salumi Italiani) and ASIAC (Association of the eight largest organizations of Greek fruit producers). Before presenting the recipes prepared, enhancing both products, I would like to underline how Let's Eat – European Authentic Taste is working to promote the consumption of fruit and vegetables, authentic elixirs in our Mediterranean diet, and to remember the commitment of many Italian cured meat producers to improve their nutritional characteristics (did you know that there are more than 600 types reviewed? And that thanks to Ivsi they know our cured meats even in Japan?!) Have you noticed, for example, how much they have managed to reduce fat in recent years while remaining faithful to traditions and origins? From a light and modern cuisine perspective, the combination of fruit and cured meats is a winning one. Try reading, for example, the titles of the recipes proposed by Sonia: *fusilli salad with caramelized apples, crunchy speck, scimudin cream and chopped walnuts *cold spaghetti with crunchy crumbs of Bresaola della Valtellina PGI *stracciatella pugliese and rocket pesto *small glass of Mortadella mousse on aromatic crumble, fondue of robiola della Valsassina and chopped pistachios *chicken and speck salad, white celery, nectarine and parmesan cheese *cereal salad with feta, dried tomatoes, cucumber, carrots, melon and citrus aromatic salt Do you feel like experimenting with new combinations of fruit and cured meats or taking inspiration from those of Sonia? Think about how balanced and appetizing even a simple cutting board with both products in pure form can be! I often propose it, both to family and friends, an aperitif platter that includes both Italian cured meats (we also have many DOP and IGP in Italy!) and fruit such as kiwi, peaches, cherries and apples (depending on the season) and much more. I leave you a suggestion from my instagram profile here. Creativity, taste and lightness dominated the show cooking and the tasting buffet of the Let's Eat event. The presence of two sports champions such as Matteo Eydallin (world champion of ski mountaineering) and Paola Fraschini (world champion of roller skating) as a testimony to how nutrition, health, well-being and sport are inextricably linked. Both ambassadors of the Let's Eat project together with Carlo Cracco (Chef who needs no introduction) and Tanya Gervasi (curvy model) and all together protagonists of the sticker album of the historic Panini Group that will also be distributed to consumers. A dive into memories the sticker album for all of us! And it is precisely their memories that Sonia's guests/testimonials told us about, Paola remembering the classic sandwich with cooked ham as a snack and Matteo the inevitable speck and bresaola during training. This event is just one of the many initiatives promoted by IVSI and ASIAC for the valorization of our European agri-food products. Ten restaurants will also be involved with as many menus in which they will propose cured meats and fruit in recipes linked to tradition but also in a modern and glamorous version. Perceiving the high quality standard of these products personally leads me to a more conscious consumption, to the recognition of the precious work that the companies involved are committed to constantly guaranteeing, always characterized by unique traditions and identities.