February 5, 2023

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Piobesi is traveling to the USA with the IFSE Academy

Piobesi Torinese travels to the USA: the IFSE Academy of Haute Culinary and Pastry participated in the event “A Taste of Piedmont” to promote food and wine in Piedmont.

The IFSE Culinary Academy based in Piobesi Torinese travels to the USA for an event to promote Piedmont. Pictured are the Honorary Consul of Italy in Orlando, Antonella Branchio, with Chef Giovanni Grasso at the Restaurant “La Credenza” in San Maurizio Canavese (one Michelin star), General Manager of IFSE Raffaele Trovato, Executive Chef of “Four Seasons Resort Hotel” by Orlando Fabrizio Chinardi, at the press conference to present the event at the Four Seasons Hotel in Orlando (Photo: IFSE Academy of Fine Cuisine and Pastry at Piobesi Torinese).

A piece of Piobesi Torinese has been raised In the USA, in the cities of Orlando and Chicago: L’IFSE Academy of Fine Food and Pastry In fact I organized and participated in the event “A Taste of Piedmont”, in collaboration with Piemonte regionAnd the Visit Piedmont And sponsored ENITNational Tourist Board. The event celebrated its fifth edition this year, and was held at the Four Seasons Hotel in Chicago, Illinois, and at the Four Seasons Resort inside the Walt Disney World Resort in Orlando, Florida.

The aim of this event was dual Introducing Piedmont to the US public As a leading international center for food and wine, with an objective Promote and enhance the agro-food and cultural heritage of Piedmont. Meetings, video presentations, tastings, lessons and dinners were offered allowing guests to “Recognition of an ancient and illustrious tradition expressed in the superior quality of the products and in the highly professional prestige of the Piedmontese operatorsComment from the IFSE Academy in Piobesi. Some restaurants at the two locations in Orlando and Chicago have also prepared Piedmont menuto offer a true excursion into the food and wine culture of this region.

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The event was attended by many personalities from the world of cooking and catering: General Director of IFSE Raphael TrovatoChef and wine expert Ugo MoraPiedmontese chefs at Restaurant “La Credenza” in San Maurizio Canavese (1 Michelin star), Head Chef John Grasso and chef Honoring Ivan. They also participated Tristan Baker, Executive Chef of the Four Seasons Hotel Chicago, e Fabrizio ChenardiExecutive Chef of Four Seasons Resort Orlando, Co-Founder with Raffaele Trovato of the “A Taste of Piedmont” initiative.

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Among the highlights of this edition is A dinner party based on white truffles from Alba Run by chefs Grasso and Onorato, which wowed all the guests. Also relevant Meeting with the Italian Consul Thomas Potziuswhich welcomed the Italian delegation to the Consulate General of Italy in Chicago; Attend Orlando events Antonella Brancaccio, Honorary Consul of Italy in Orlandoand Regional Vice President and General Manager, Four Seasons Resort Thomas Steinhauernow loyal guests in previous versions – They explain from IFSE Cooking School – Also of note is the “now traditional” response.Industry NightIt is a moment for importers, restaurateurs and journalists to get to know and taste the products presented at the event.

And they continue: “Finally, to close the events, eagerly awaited”truffle dinnera truffle dinner by the chefs Grasso and Onorato, with Piedmontese wine: an evening highly appreciated by the participants, who were able to A unique culinary journey to discover the prized truffleused from first to last in an original way and narrated by Piedmontese chefs“.

This initiative was also an opportunity to present videos and stories related to the audience and the participants Piemonte regionsupporter of the project with Visit Piedmont, an inland company in the region and the Unioncamere Piemonte company, which deals with the promotion of tourism and agro-food in the region. “A taste of Piedmont again It promoted and enhanced knowledge of the Piedmont destination to the American publicconquered by a diverse offer of territory with unprecedented resourcesIFSE Academy concludes.

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