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Food tour to Galicia of Spain
The second educational trip with the participation of chefs and associates, took place in the province of Galicia of Spain, located in the northwest Iberian Peninsula, in February 2018.The aim of the trip was for the team to get acquainted with the region's tastes and famous products (Galician Beef, Iberico pork, anchovies, fish), to expand knowledge and acquaintances, to seek new sources of creative inspiration, to exchange views, improve communication and establish new...
Food tour to Naples
TROFELIA Promoting Food organized its first educational excursion, with the participation of chefs and partners, in Naples, Italy, the capital of Campania region, January 20-23, 2017. During the trip, the team visited Ponte Reale farm, where it attended all stages of the vertical production of Mozzarella di Bufala Campana PDO. The trip aimed to the expansion of knowledge & knowhow, the exchange of views and chefs experiences, as well as the improvement of communication and...
Trofelia & Dingley Dell Pork
TROFELIA Promoting Food has signed an exclusive cooperation agreement with the British company DINGLEY DELL PORK. DINGLEY DELL PORK is a family farming business based on the East Coast of Suffolk. The company produces superb, higher marbled welfare-friendly pork with provenance outdoors from their unique Red Duroc-based herd. Their unique Red Duroc breeding program for higher marbling, whereby they scan live animals, ensures that with each generation they continually improve both taste and flavor. They also produce a range of products, charcuterie, fresh cuts, cured hams, bacon and sausages for food service and retail both in the UK and abroad. The company is proud to work with many different chefs and food businesses including: Gordon Ramsay Group, Jason Atherton, Mark Poynton, Aquashard, Coworth Park, Core, Hakkasan, Michel Roux, Cathay Pacific, British Airways, Raffles Singapore, Four Seasons Mahe, Wolfgang Puch, City Super HK and Jumeirah Group...
Tasting Ortiz products at Tastepoint
The premium “Anchovies” known also as “star products” of the renowned Spanish company Conservas ORTIZ presented on February 7, 2019, at TASTEpoint space. Ander Montalvo, export area manager talked about Ortiz family business (since 1891) and its products, known worldwide as the "Delicacies of the Cantabrian Sea". Distinguished chef Sotiris Evangelou prepared nine delicious recipes inspired by ORTIZ products. Wines were courtesy of Ktima Gerovassiliou. The event was organized by Trofelia executive...
Masterclass at Villa Franceschi
An exceptional master class at the 16th-century Villa Franceschi located on the banks of the river Brenta in Mira, attended the team Trofelia & Global Foods. Villa's master chef Remigio Dal Corso, presented typical dishes from Veneto region, suggesting relevant wines. At the special given dinner the team tasted chef's recipes starting with an excellent variety of Cicchetti alla Veneziana, fresh Gnocchi di potato with oyster sauce, and sea bass roasted in salt crust. The dessert included Roselline di sfoglia alle mele with apricot & amaretto sauce accompanied with the famous Prosecco Superiore. This unique experience closed successfully the gastronomic tour of Trofelia & Global Foods, 14-18 of January 2019, getting the taste and flavors of the northern Italian...
Visiting Carozzi’s Formaggi world
Visiting the Formaggeria Carozzi is an experience where you can assist the ancient art of converting milk in delicious cheese. What did Trofelia & Global Foods meet during their visiting? Passion for a traditional job, the culture of a local territory, the appreciation for the quality of raw materials. A journey at the gastronomy of Northern Italy 14-18 of January 2019, ended with a tasting of premium cheese, in the wonderful land of Valsassina, rich in history and traditions. Carozzi’s Gorgonzola DOP (Protected Designation of Origin) Selezione Dolce and Capriziola were both awarded with a gold medal at the thirtieth edition of the World Cheese...
Visiting Canuti’s pasta
Canuti is known of being the Artisans of Frozen Fresh Pasta, and for its love and respect for the Italian culinary tradition. Trofelia & Global Foods visited Canuti’s Factory at Rimini, during their gastronomic journey on January 14-18, 2019 and experienced Canuti pasta which has always been produced through slow bronze drawing, the only process which respects the traditional way of preparing the pasta. The company was born as a small factory making homemade egg pasta, according to Italian traditions, while today produces supreme quality deep fresh frozen...
Villani Salumi charcuterie
Villani Salumi is a family company founded in 1886 in what we know today as a strategic Italian food area, between Bologna and Modena. Trofelia & Global Foods delegation visited the factory during their journey 14-18 January, 2019 in Northern Italy and tasted unique products such as salami, coppa, bacon, mortadella and cooked ham. The team was guided also to Charcuterie Museum, a space for communication, training and dissemination of the art of charcuterie. In its rooms Trofelia team experienced a multimedia and multi-sensory tour to discover the history, technique and passion of men and women who have given birth to a gastronomic heritage appreciated all over the...
Mauro Colagreco & Sani Resort
TROFELIA Promoting Food had the honor and pleasure to present at a special event at Sani Asterias Water Restaurant, supreme quality Greek products of high nutritional value from various regions of Greece, to the delegation of the renowned three Michelin-starred chef, Mauro Colagreco. Mauro Colagreco is the owner of Mirazur Restaurant, ranked as the top restaurant worldwide for 2019 in S.Pellegrino’s World’s 50 Best Restaurants list. The famous chef has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant Mirazur breaks down borders to rewrite the book on Mediterranean cuisine, defined by its landscape and the interaction between the sea, the mountains, the colors and aromas of the gardens and the stillness of the horizon. Sani Asterias will cooperate with Mauro Colagreco team.The presentation '' Flavors & Tastes of Greece '', attended Xavier Richard Project Manager MC Conseils, Erwan Louaisil Corporate Chef MC Conseils, Demis Kokkinidis Executive Chef Sani Asterias, Grigoris Dimitriadis Sous Chef Sani Asterias, Kevin Kainz General Manager Sani Asterias & Rezvan Ponea FB Sani Manager. They all had the opportunity to taste excellent Greek cheeses, sausages & meats, botargo & smoked fish, kritamo & stamnagathi, olives, aromatic olive oils & extra virgin Greek olive oil.The distinguished Greek chef Sotiris Evangelou, once again unfolded his talent and imagination, creating authentic Greek recipes with local seafood, fish and...
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