The Basilico Genovese Protection Consortium, the PDO Riviera Ligure EVO Protection Consortium, the Enoteca regionale della Liguria and the Unione Regionale Cuochi Liguri signed an agreement on the use of PDOs as a cornerstone of local gastronomy.

The agreement represents added value to the entire Ligurian food and hospitality system and strengthens the Liguria Gourmet brand.

Paolo Calcagno, Vice President of the Consortium for the Protection of PDO Basilico Genovese, says: “This is the first step of a long-lasting project and – at the same time – the output of a path our Consortium started years ago. Our mission is to ensure an adequate and growing recognition of the value of PDOs as the highest guarantee of territorial identity and excellence: the agreement confirms how well the mutual commitment of the producers and the Consortium meets the wish of the restaurateurs (Unione Regionale Cuochi Liguri) to use PDO products, thus promoting the cultural role of restaurants in raising consumer awareness”.

Carlo Siffredi, the President of the PDO Riviera Ligure Protection Consortium, hints at the central role of chefs. “Chefs can act as cultural ambassadors, guiding consumers in choosing the fittest EVO-food pairing. Given the delicate nature of Riviera Ligure PDO extra virgin olive oil, we will promote the potential of traditional Ligurian dishes, starting with pesto.”

Simona Venni, Councillor of the Municipality of Genoa of the Enoteca Regionale della Liguria, commented on the fruitful relationship between Ligurian PDOs: “PDO Basilico Genovese, PDO Riviera Ligure EVO and DOP/CDO wines are our regional treasures. We wish to raise awareness on the subject in hotel schools, sensitizing them on the importance of recipes and traditions.”

Provisions of the agreement – summary

  • Promoting affiliation to the “Assaggia la Liguria al ristorante” (i.e., Taste Liguria at the Restaurant) Pact and developing information activities aimed at members and online communication.
  • Disseminating the promotional materials created by the Consortia and the Enoteca and collaboration with the regional Chambers of Commerce system (Liguria Gourmet brand).
  • Designing joint campaigns on social media (video recipes) and promoting chefs’ initiatives related to certified products.
  • Collaborating with member chefs on the occasion of cooking shows during promotional events – “Assaggia la Liguria” etc.
  • Providing certified Ligurian products at national and international FIC events (including ad hoc promotional material).
  • Planning of a training agreement for the use of educational material in the courses of hotel schools, the organisation of workshops on Ligurian PDOs-PGIs and support for the purchase of PDOs-PGIs for culinary activities.

Chef Alessandro Dentone, the Ligurian regional president of the Unione Regionale Cuochi and the promoter of the agreement, comments, “The Unione Regionale Cuochi (member of FIC (Federazione Italiana Cuochi) urged the creation of this memorandum of understanding to effectively advocate Ligurian PDOs and CDOs in restaurants and hotel schools. Through FIC, we also aim at showcasing our flagships in other regions. Events focus on the ingredients and the synergies between producers and consumers. Lastly, the pact will facilitate purchase for FIC members.”

The National President of FIC (the Italian Federation of Chefs) Rocco Pozzulo is in charge of an organization that features 124 provincial associations, 20 regional unions and countless foreign delegations with a total of 20,000 members including professional chefs, patron chefs, restaurateurs, teachers and students of hotel schools of all levels. “An important agreement, adding value to a variety of regional excellence. FIC has already carried out similar initiatives at the national level. Cooks ought to be the ambassadors of local ingredients. He must master the use of regional agri-food produce and productions and promote the output of the producers’ hard toil.”