Dear Members and Friends of CICC,
The Workshop “Bakery and Pastry: The Italian experience” organized by the China-Italy Chamber of Commerce’s (CICC) Food and Beverage working group (FBWG) was successfully held on the 7th of May at Shanghai’s New International Exhibition Center.
The workshop was opened by Ms. Cristina Corsini, Coordinator of CICC’s FBWG and owner of Convivium Academy, who gave a few opening remarks.
Mr. Nicola Aporti, Partner at HFG Law firm gave a presentation on Italian geographical indicators. He explained that Italy was a leader in the field of agro-food products of excellence as it has 863 agro-food products recognized by the European Union. Mr. Nicola Aporti argued that having agro-food products with geographical indicators (DOP,IGP,STG,PAT) gives foods a competitive advantage. He argued this because geographical indicators have rigid regulations and thus represent a guarantee of quality.
Next, Ms. Cristina Corsini, gave the audience an insight towards Bakery and Pastry from Italy’s Campania region and like the previous speaker explained the importance of products which hold geographical indicators.
Mr. Edoardo Noce, Vice-Coordinator of CICC’s FBWG and FABBRI’s Marketing Manager gave an interesting presentation on the History of Gelato and Pastry in Italy. He covered the history of Gelato from 3000BC to the present day in less than one hour! Mr. Noce also highlighted some interesting characteristics regarding Chinese consumers. In his opinion, while the quality of the Italian pastry is important to the consumer, he contends that the aesthetics of the food are equally as important.
Ms. Camilla Romella Bagneri, General Manager of Italy International Trading Company gave an interesting presentation on hazelnuts produced in the Piemonte region of Italy. She placed a heavy focus on the benefits that eating hazelnuts could have on the human body. From improving the nervous system to preventing a wide variety of diseases.
Mr. Marzio Tomasini, F&B Manager at Primus Hotel Complex in Hongqiao talked about BICE, a concept that revolutionized the Italian culinary experience abroad. He also talked briefly about some difficulties he and his company face in promoting Italian food in the Chinese market.
The workshop ran very smoothly and at the end the audience received some ice cream from FABBRI and a few treats from NOVI.
The CICC would like to thank the members of the FBWG and all other guests for the successful outcome of the seminar.