Food and wine, Metro Italia in the field to promote Apulian excellence

Enhance the typical excellences of the territory and support local producers: these are just some of the pillars of Metro Italia’s sustainability strategy, which intends to encourage the debate between all the players in the supply chain outside the home on the enhancement of the made in Italy food and wine in the region Puglia. In the setting of the Primo Restaurant – the place where Solaika Marrocco, born in 1995 and the youngest starred chef in Italy, expresses her personality as a modern cook in beautiful and exquisite dishes – Metro Italia has fostered a moment of discussion on the promotion of food and wine excellence local, supporting the link with the territory of origin and encouraging the adoption by restaurateurs of excellent raw materials, a symbol of local tradition. In addition to the leaders of Metro Italia, the local institutional representatives Giorgio Pala, municipal councilor of Lecce, and Cristian Casilli, regional councilor, the sales manager of the well-known Deliziosa dairy, Raffaele Faiulo, and the agricultural doctor of fruit and vegetables, Egnathia were present at the debate. Luciano Zaccaria. The event represents the second of the 5 stages of the ‘SquisITA – Italy in a bite’ tour promoted by Metro on the occasion of its 50th anniversary. of which over 500 are from the territory. To ensure a wide range of regional excellence, Metro Italia collaborates with 80 companies and small and medium-sized enterprises in Puglia, which supply various products such as dairy products, meat, fresh fish, cured meats, cheeses, fruit and vegetables, wine, and I could go on . Furthermore, many of these products are also Igp, Pat and Dop certified. Metro thus supports the local socio-economic fabric, allowing the more than 5,500 professionals of the Bari and Lecce horeca to create a more distinctive and valuable offer, leveraging local and quality food. “Like Metro Italia – says Tanya Kopps , CEO of Metro Italia – we have always been close to local producers and horeca professionals. By collaborating together, we support the local socio-economic fabric, and promote the typical features of the territories in a country like Italy where food and wine traditions and local excellences play a central role. In this regard, we have figures dedicated to the selection of local products that represent a fundamental lever of our business strategy. We strongly wanted to make one of the stops in Puglia because it is particularly representative of Italian agri-food excellence and it is a Region in which we are strongly present. “” My cuisine is based on the various Apulian culinary traditions, in particular those of Salento, which is why the choice of using the excellences of the territory forms the basis of my cuisine. High quality ingredients that characterize my land and allow me to represent it according to my vision of signature cuisine. I think that the duty above all of a good cook must be to enhance the raw material by applying processing or cooking techniques ad hoc for the ingredient itself, while preserving its flavor and characteristics “, explains Solaika Marrocco, chef of Primo Restaurant.” We are a small reality that only a few years it has managed to become a joint stock company while maintaining its philosophy: high quality and bond to the territory or raw materials following artisanal production processes and we marry the manual processing of expert cheesemakers who help us to pass on these traditions. In addition, we select our milk from farms no more than 30 kilometers from our dairy, becoming the first certified dairy company MPQP-Puglia quality product brand “, says Raffaele Faiulo, Deliziosa Sales Manager.” Miss Freshness is a historic Apulian company that founds its own roots in the regional territory in order to produce and market fruit, vegetables and seasonal vegetables at zero km. The daily control of production and the numerous product certifications guarantee the final consumer a healthy and safe product with a residual profile close to zero ”, concludes Luciano Zaccaria, Egnathia agricultural doctor.