Arga Journalists Visit Modenese Typical Specialty Locations
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| From left : Giorgio Cappi, head of SRSR; Giuseppe Schipano, director of the Scuola Alberghiera di Serramazzoni; and speaker Zalambani | |
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Thursday, March 3, 2005 a group of twenty journalists associated with ARGA (Stampa Agroalimentare delle Regioni Emilia-Romagna, Marche, Toscana e Umbria, or Emilia-Romagna, Marche, Tuscany and Umbria Regional Press Specialized in Agricultural and Food Products) took an educational tour of Modena and its province. The group visited three important locations; the Museum of the Aceto Balsamico Tradizionale di Modena (ABTM, or Traditional Balsamic Vinegar from Modena) in Spilamberto, the Santa Rita Castle in Pompeano, and the Scuola Alberghiera di Serramazzoni (Hotel and Restaurant Management School in Serramazzoni).
At the Traditional Balsamic Vinegar Museum in Spilamberto, the journalists were given a detailed presentation of the history and secrets behind the ABTM production, presented by Professor Francesco Saccani, president of the Consorteria (Association) that manages the museum.
At Pompeano they had the chance to ask questions about the locally produced organic Parmesan cheese, the product which in 2004 won the Olimpiadi del Formaggio di Montagna, or the Mountain Cheese Olympics, in Switzerland.
At the Scuola Alberghiera di Serramazzoni the journalists participated in a conference introducing the school and the six new Educational Centers that is currently opening in as many municipalities under the SRSR brand logo (Scuola Regionale Specializzata nella Ristorazione, or Regional School Specialized in Restaurant Management). Two of the centers have already been inaugurated in Modena, hosted by the Spilamberto ABTM Consorteria at its headquarters, and in Parma, hosted at the headquarters of the Prosciutto di Parma Consortium.
The presentation was moderated by Giorgio Cappi, head of SRSR, and Giuseppe Schipano, director of the Scuola Alberghiera di Serramazzoni. Currently the school has over 200 active students. The food writers asked several questions concerning the didactic organization of the school and Educational Centers, the subjects and length of the courses, as well as about how the school is actively promoting the Modenese typical agricultural and food products nationally and worldwide.
The event closed with a delicious meal featuring typical products and Modenese specialty, lovingly prepared by the teachers/chefs of the school assisted by their students.
| Translated from Italian by WineCountry.IT |
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