L’atelier de confiture Cetea – Gustul din Apuseni
“L’atelier de confiture” Cetea – Gustul din Apuseni started as a logical continuation of my professional career in order to apply the...
Fromagerie la Bigotte
After a bachelor degree in Business and entrepreneurship, I did the Master Food Identity program in order to find a way to come back to...
Le Mezcal… Un traditionnel très à la mode.
Boisson distillée de l’agave, le Mezcal est un symbole de la culture mexicaine depuis l'époque précolombienne. Un peu d’histoire Le...
"Acteur du terroir", Christian Aguerre
Christian Aguerre vit dans le village d’Itxasu, là où il est née, situé dans le pays basque nord. C’est une région possédant de...
Meet the MFI Alumni - Diana Rotari
After the graduation of the Master Food Identity program, I started working at the National Office of Vine and Wine (NOVW) from...
The king of Parma meets the “golden apple”
PDO Parma ham is one of the best known products from Italy. It is produced exclusively with legs from heavy pigs which are bred within a...
Wine and salami, the perfect combination
The second week of visits from Promo 7 in Italy was dedicated to two types of products that together enhance the flavour of Piacenza’s...
The Extra virgin olive oil’s reality in the north of Italy
A specific EVO oil enterprise has been chosen to show an example of delocalized business. Indeed, the Coppini Arte Olearia enterprise is...
Le savoir-faire du vin Jurassien: Julien Maublanc
Un interview avec Julien Maublanc, jeune vigneron Jurassien, à Arbois Bonjour Julien, pouvez-vous nous dire qui êtes-vous? Bonjour, je...
The Parmigiano Reggiano and EVO oil realities in Emilia-Romagna Region
On Friday 15th of January, Cohort 7 students visited a Parmigiano Reggiano factory to see concretely how one of the most important...
