Delizioso! College students get a taste for Italian Salumi in masterclass led by local chefs
A group of Edinburgh College students enjoyed an exciting introduction into the world of Italian deli meats last week, as they were treated to a masterclass on Italian cuisine, led by two celebrated local Italian chefs.
Organised in partnership with IVSI (Istituto Valorizzazione Salumi Italiani), ASSICA (Associazione Industriali delle Carni e dei Salumi), and the Italian Trade Agency, the event brought students and guests together at the College’s Milton Road Campus to celebrate Italian cuisine and explore the importance of sustainability in the meat industry.
Giovanna Eusebi, owner of Glasgow’s Eusebi’s Deli, led a live tasting session featuring six different styles of cured meats, paired with freshly baked focaccia. Drawing from her personal and professional connections to Italian deli meats, Giovanna helped attendees understand the unique characteristics of each product.
The students were then treated to a live cooking demonstration by Rosario Sartore, chef and owner of Edinburgh’s Locanda de Gusti. Chef Sartore shared his passion for Italian cuisine and emphasised the importance of tradition and sustainability in the meat industry, while guiding guests through the preparation of two of his favourite pasta dishes.
Throughout the event, attendees also heard from Edinburgh College Vice Principal Jonny Pearson, along with representatives from IVSI and ASSICA. They discussed the significance of the industry to Italian culture and its role as a global leader in deli meat production.
Products highlighted during the event included some of Italy’s most iconic deli meats, such as Bresaola della Valtellina PGI, Coppa Piacentina PDO, Finocchiona IGP, Mortadella Bologna PGI, Prosciutto di Parma PDO, Prosciutto di San Daniele PDO, and Speck Alto Adige PGI.
IVSI and ASSICA work together to promote the Italian meat industry both domestically and internationally, raising awareness of its cultural importance and nutritional benefits, while also providing vital support to businesses in the sector.
We were delighted to host this exciting event in partnership with IVSI, ASSICA, and the Italian Trade Agency. Our students thoroughly enjoyed learning about the history and tradition of the Italian deli meat industry, while also having the opportunity to hear and learn directly from two very talented local chefs.Edinburgh College Professional Cookery head of school Steph Tanner
We are delighted to support events like this one at Edinburgh College. We represent 80% of Italian total turnover of the salumi sector in Italy, and are incredibly passionate about sharing this knowledge and the commitment for the sustainable development of companies with the future of Scottish chefs and hospitality. Understanding the tasting notes, certifications, origin, and most importantly how to use these products is key to promoting the industry of Italian salumi around the world. Thank you to Edinburgh College for the collaboration on this event, it was wonderful to see students so engaged.Giovanni Facchini from IVSI/ASSICA