The Cut & Share project has reached its conclusion following three years of activities across North America to promote Prosciutto Toscano DOP and Pecorino Toscano DOP.
In 2023 Cut & Share organized a series of appointments providing people with an in-person and hands-on experience of these two excellences of Tuscany.
Cut & Share events in 2023
In Canada, the Cut&Share project was present at the yearly Restaurants Canada Trade Show (RC Show) from April 10 to 12, with a dedicated booth serving delicious samples to all participants in collaboration with Roberto Fracchioni, a renowned Chef and Culinary Consultant.
On April 13 a masterclass was held in Toronto at The Chefs’ House, George Brown College. The masterclass saw media and industry representatives among its participants. The event featured a product presentation by Chef Roberto Fracchioni followed by a three-course tasting lunch.
The next appointment was on May 24 in Montreal, at the ITHQ – Institute of Tourism and Hospitality of Quebec hosted by Professor Pasquale Vari – Ambassador of Cucina Italiana.
Finally, in the month of June, several in-store tasting events were organized in selected grocery stores around the Greater Toronto Area area where customers could immerse in an exciting culinary adventure discovering two of Italy’s most renowned products.
- June 10-11 in all 24 Fortinos locations and Loblaws Store at 500 Lakeshore Blvd
- June 15-16-17 at Global Cheese in Kensington
- June 16-17 at Cataldi Fresh Market in Toronto and Woodbridge, Cheese Boutique, Colangelo Brothers Food Market, Grande Cheese in Maple, and Global Cheese in Etobicoke.
Cut & Share: three years of sharing Italian excellence
For the past three years, the Cut & Share project has carried out an awareness-raising campaign to promote two of the finest European products with Designation of Origin across the United States and Canada.
Pecorino Toscano DOP and Prosciutto Toscano DOP are the product of a convergence between Tuscan territory and its tradition, excellence of the Tuscan cuisine that have nowadays become ambassadors of what is considered true taste for good food that should be shared joyfully at the table.
They have, in fact, received the status DOP – Protected Designation of Origin – a label reserved for all those products that are prepared, processed and produced solely within a specific geographical area, following strict regulations controlled by an independent supervisory body.
The Products: Pecorino Toscano DOP
Pecorino Toscano DOP can be found in two varieties: fresh or matured. On one hand, fresh cheese is characterized by a yellow crust, with varying shades from yellow to straw yellow. On the contrary, the aged cheese has a crust showcasing several shades of yellow, from light to deep. This colour difference is to be attributed to how the cheese was stored, in some cases the cheese can be treated with tomatoes, ash, or oil, producing a crust with black or reddish hues. The main ingredient of Pecorino Toscano DOP is milk strictly produced from sheep bred only in the DOP area that confers to the cheese its unique taste and qualities. Tuscan pastures abound with herbs and their unique combination affects the flavour of the milk.
The origin of this cheese is rooted in the history of the region and is to be ascribed to the deep connection between the sheep, the shepherds, and the environment – it results in a centuries-old tradition, handed down through the generations producing what is considered one of the best Italian specialty foods. Each batch of cheese is never really the same, Pecorino Toscano DOP is, in fact, affected by the different climates present in Tuscany and other production territories, and most-of-all which cheese-making traditions have been passed on in each community, despite the strict guidelines dictated by the product specification. This translates to a multitude of assortments and shades in flavour and aroma making this cheese even more inimitable.
The Products: Prosciutto Toscano DOP
Prosciutto Toscano DOP has a distinct delicate flavour that is masterfully amplified by the extraordinary aromas of Tuscany, making it famous around the globe. Unique is also its production process which has to follow strict regulations to maintain its DOP standard. The entire lifecycle of the pigs destinated to be used for the ham must be circumscribed in Tuscany or neighbouring territories, they should be at least 9 months old and averaging 150 kg while still alive.
It is because of its flavour and aroma that Prosciutto Toscano DOP is unmatched, but what has really contributed to its success is the Mediterranean climate perfect for an optimal maturing process. The geographical configuration of Tuscany, nestled between the sea and the Apennine Mountains, ensures protection from the northerly winds resulting in solely light winds from land and the coast breezing across the territory. Its flavour, typically gentle and delicate, is artfully enhanced by a unique mix of local maquis herbs containing lentisk, myrtle and juniper, whose ratio is kept secret by the prosciutto producers. The authentic nature of the Tuscan products, recognized on a world level, is also true for its hams.
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