ROVAGNATI TAKES ITAL­IAN FLAVOR STATESIDE

Brand par ex­cel­lence con­quers cater­ing with a chef-re­ward­ing com­pe­ti­tion, pro­mot­ing one of its flag­ship prod­ucts, the Gran Bis­cotto. The New York Times praises the Ital­ian brand.

All About Italy (USA) - - All About Italy -

Cre­ativ­ity, imag­i­na­tion and qual­ity: these are the nec­es­sary in­gre­di­ents for de­ter­min­ing a pro­ject’s suc­cess. Three qual­i­ties that sur­faced from the col­lab­o­ra­tion be­tween All about Italy and Rovagnati – Rovagnati, which has been pro­duc­ing high qual­ity salami with a unique and un­mis­tak­able taste for over 70 years.with the com­mon in­ter­est of pro­mot­ing taste and the spe­cific qual­i­ties of Ital­ian gas­tro­nomic his­tory, the two com­pa­nies met in the United States for an event that in­volved a net­work of se­lected Ital­ian restau­rants. Restau­rants that have been en­trusted with the cre­ation of in­no­va­tive recipes in­spired by a key in­gre­di­ent: ham, or bet­ter, Gran Bis­cotto, the most fa­mous cooked ham in Italy. Fif­teen of New York’s best restau­rants com­peted last Oc­to­ber. The care­fully cho­sen restau­rants pre­sented, amongst their culi­nary pro­pos­als, ex­clu­sive recipes with Gran Bis­cotto as the main in­gre­di­ent, en­hanc­ing and rein­ter­pret­ing it: a way to show how the tra­di­tion em­bod­ied by the Ital­ian brand co­ex­ists with in­no­va­tion and … in­spire it. There­fore, the chefs wielded all of their in­spi­ra­tion to plug cus­tomers into one of Italy’s most del­i­cate and un­mis­tak­able tastes.

Lidia Bas­tianich’s Fe­lidia restau­rant won first place for the abil­ity to ex­alt the prin­ci­ple flavor and its tra­di­tion­rich pro­cess­ing. Chef For­tu­nato Ni­co­tra was noted for his Cap­pel­lacci, rig­or­ously hand­made, with Gran Bis­cotto Rovagnati, but­ter and sage: a recipe that through its sim­plic­ity man­aged to ac­cen­tu­ate the taste of Rovagnati and en­rich its fla­vors. In­stead, sec­ond place went to Gian­franco Sor­rentino’s ‘Il Gat­topardo’ restau­rant for tortelli with Gran Bis­cotto Rovagnati pre­pared by Chef Vito Gnazzo. And fur­ther­more, a re-in­ter­pre­ta­tion of Ital­ian taste in the US took third place — the Obicà restau­rant - where Chef Si­mone San­topi­etro served Gran Bis­cotto Rovagnati tagli­olini.the big-door prize went to Berkel Slicer, uni­ver­sally rec­og­nized as a real pro­fes­sional icon, com­bin­ing high per­for­mance, de­sign and re­li­a­bil­ity. Berkel, unique in­stru­ments that boast the same ex­cel­lence and crafts­man­ship of the fa­mous slicers that still teach the art of cut­ting, gifted the sec­ond-andthird-place win­ners with a set of com­pany-signed knives. Rovagnati con­tin­ues its ex­pan­sion abroad, with a tar­geted and con­scious dis­tri­bu­tion al­ways in mind, able to bring its best prod­ucts to key mar­kets and coun­tries. The brand un­folds its story through an undy­ing tra­di­tion, re­vealling its un­der­pin­ning qual­i­ties and work­man­ship. And the pres­ence of Rovagnati in the United States has also at­tracted me­dia at­ten­tion, so much so that it ended up on the col­umns of the New York Times, which rec­og­nized in Gran Bis­cotto a re­fined Ital­ian ex­pres­sion, point­ing out its pre­vi­ously un­seen man­i­fes­ta­tions to the Amer­i­can mar­ket…in­trigu­ing fla­vors del­i­cate and rich in tra­di­tion. Rovagnati thus be­comes the bearer of Ital­ian taste and flag of ex­cel­lence abroad, show­ing how, con­cretely, his­toric knowhow is the es­sen­tial brick on which to found a mod­ern and in­ter­na­tional fu­ture.

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