European Art of Taste attracts India gourmet connoisseurs
By 2009-5-26 9:51:17
The EU and Italian government are focusing on the F&B sector’s promotion in India; the two governments kick started their second initiative in Bengaluru. The three year programme, European Art of Taste (EAT), to be held between 2009 and 2011, will highlight the best of food and wine from Europe.
Paolo Annavini, EAT delegation representative, stated, “As part of the initiative, authentic products in the F&B segment from the EU region and Italy are offered. With the saturation of imported products in the Indian market, it can get confusing to judge what is the best buy in terms of authenticity of taste.”
As part of its Indian promotion, the EAT Programme has planned a series of activities in Bengaluru. Within the framework of its programme, EAT aims to address the professional segment’s specific needs, including Chefs, restaurant owners, bartenders, retailers and high-end consumers. This will be done via in-store demos, tasting sessions, product trials and product preparations. Some of the products EAT has in its basket have received the PDO or GPI label. This effectively means that the product in its entirety must be traditionally and wholly manufactured within a specific region to earn these labels. Rigorous selection of raw materials like durum wheat for Pasta or specific territory of origin, like Provolone cheese, automatically confers unique properties to the products, he added.
Annavini said, Bengaluru is a good place to analyse the market for food products. Therefore, EAT aims to showcase four product categories across India in 2009. The EAT programme in this country will educate the hotel, restaurant and catering sector, plus the consumer about the importance of products providing the region of origin specification, and the difference it makes to an olive oil or wine’s final quality.
According to Annavini, the EAT programme celebrates taste and the best of food and wine from Europe. It includes an EAT Festival with a menu created by Chef Paddy from the Herbs & Spices Restaurant and Chef Manu Chandra from The Olive Beach Restaurant; all dishes are prepared using EAT products. The products were available for lunch and dinner. A series of workshops saw Chef Andrea Golino focus on the ‘Mediterranean Kitchen from The South With Love’, while Alok Chandra presented his selection of wines to complement the recipes. Chef Paddy introduced the use of provolone valpadana cheese and olive oil in Indian kitchen dishes.
There were also events organised in collaboration with the Wine Society of India and the Bangalore Wine Club. The programme series also included ‘Eat Gourmet Bazaar’, which displayed gourmet products and a ‘women only’ cooking show performed by Chefs Andrea Golino and Manu Chandra.
Paolo Annavini, EAT delegation representative, stated, “As part of the initiative, authentic products in the F&B segment from the EU region and Italy are offered. With the saturation of imported products in the Indian market, it can get confusing to judge what is the best buy in terms of authenticity of taste.”
As part of its Indian promotion, the EAT Programme has planned a series of activities in Bengaluru. Within the framework of its programme, EAT aims to address the professional segment’s specific needs, including Chefs, restaurant owners, bartenders, retailers and high-end consumers. This will be done via in-store demos, tasting sessions, product trials and product preparations. Some of the products EAT has in its basket have received the PDO or GPI label. This effectively means that the product in its entirety must be traditionally and wholly manufactured within a specific region to earn these labels. Rigorous selection of raw materials like durum wheat for Pasta or specific territory of origin, like Provolone cheese, automatically confers unique properties to the products, he added.
Annavini said, Bengaluru is a good place to analyse the market for food products. Therefore, EAT aims to showcase four product categories across India in 2009. The EAT programme in this country will educate the hotel, restaurant and catering sector, plus the consumer about the importance of products providing the region of origin specification, and the difference it makes to an olive oil or wine’s final quality.
According to Annavini, the EAT programme celebrates taste and the best of food and wine from Europe. It includes an EAT Festival with a menu created by Chef Paddy from the Herbs & Spices Restaurant and Chef Manu Chandra from The Olive Beach Restaurant; all dishes are prepared using EAT products. The products were available for lunch and dinner. A series of workshops saw Chef Andrea Golino focus on the ‘Mediterranean Kitchen from The South With Love’, while Alok Chandra presented his selection of wines to complement the recipes. Chef Paddy introduced the use of provolone valpadana cheese and olive oil in Indian kitchen dishes.
There were also events organised in collaboration with the Wine Society of India and the Bangalore Wine Club. The programme series also included ‘Eat Gourmet Bazaar’, which displayed gourmet products and a ‘women only’ cooking show performed by Chefs Andrea Golino and Manu Chandra.
From www.imagesfood.com