Today at 1.45pm at Cibo a Regola d'Arte, Piero D'Angeli, President of Zuarina and General Director of CLAI, and Max Mascia, Chef of the San Domenico Restaurant in Imola ** Michelin, spoke with Corriere della Sera journalist Chiara Amati about the delicacy of Zuarina Hams.
Watch the full video of the meeting here.
Cibo a Regola d'Arte, the Corriere della Sera's food festival for the 13th time, returns to Milan's Fabbrica del Vapore after three years without an audience. Three days of debates, performances, and discussions with chefs, artisans, producers, and industry experts explore food as a value, a responsibility, and a bridge between people. The 2022 edition is dedicated to FOOD HEROES, the food heroes who, every day, do good for the world through gastronomy.
The CLAI Cooperative, in addition to Zuarina, will be the protagonist tomorrow, Sunday 29 May at 3.15 pm, with CLAI cured meats through the meeting “People, territory, solidarity. Sixty years of agricultural cooperation” together with Gianfranco Delfini, Marketing Director of CLAI and Monica Malavasi, Director of IVSI, Institute for the Promotion of Italian Cured Meats.
There will be several tasting sessions for everyone in attendance: on Saturday at 1:45 pm and 3:00 pm, Zuarina hams will be featured, and on Sunday at 1:30 pm and 5:00 pm, CLAI salamis will be featured.
