Ep. 1011 CIBUS Food Festival | On The Road Edition With Stevie Kim

Welcome to the Italian wine podcast. This episode is set in Arma at the twenty first edition of the International Food Fair at the Parma Exhibition Center. Since wine and food are so important, we wanted to hear what Italian food producers had to say about what wines they would pair with some of Italy's best products. Stevie Kim and our team traveled there. To check out this key event in the Italian agri food center. The platform enabling the companies committed to made in Italy to meet the major distributors, importers, and professionals of domestic and foreign markets. Hi. Okay. So I am here with, what's your name, sir? My name is Mikele. Mikele. And, what what is the the company? The company is a Valifying food. We specialize in production of, finger food. That's what we're forecasting here today at a trade show. So the, we got a variety of, finger food in for the international markets with different flavors. Also, we specialize in, Portuguese mushrooms. So we got a, a large production in Romania, where it all come from from this, wild forest. And, we import and, do distribution all over the world. Okay. So I see a huge selection here. What is, do you have any personal favorites here that you like? Cause there's so many different kinds of Adancini And, what do we have here? Tell me a little bit. Okay. So we have a variety of, arancini that, for the all the traditional flavors. For example, the arancini with gorgonzola, with arancini with truffle, or, audio ones with the Margarita days to Martin Australia. Also, we have a something new, Appering that is, the Orangeini Tex Max that, we do for the American, for the American market. And that's something really, really new we just done it. It's, these, projects with the eggplant parmigiana. So mixed together. So we have, you know, some, you know, different things on top of that. We do the internet, the, just the traditional ones. Something very new that we present and shook us to this trade show is the porcine snack. We kind of got the idea of the popcorn chicken from the fast food chain, but we put the porcine inside. And, so we are this, So it's a little healthier. Yeah. Healthier. And something you can sneak and, it'll be more refined and, yeah, yummy. Okay. So, do you have a favorite? And if you are eating your favorite food here from all these different things, what would you what would you drink with it. And what would you have? Me being Italian, I love, the traditional flavors. And one of my favorite ones definitely is they are engineering with truffle. And, if I can put a wine together, definitely would be a nice candy. That is not a complex wine, very easy to drink, and that doesn't, you know, goes very well together with the truffle, with the rice, and the cheese. Okay. So that was my next question, actually, is for those people who are not from Italy, can you tell me what's in a traditional Arancini? Traditional Arcini, any, original come from, sizzling. And, it's made with, with rice. And then, with the filling, you can, you can put whatever you want inside pretty much. That's what what we do here. The tradition once where, they're doing sizzling. It's made with a tomato and then with a bolognese sauce, and, they put also some peas inside. So it's, something that, got a you eat they're quite big, actually, the one they do in Sicily. And, the whole thing is just your one. It's your lunch, Odini. Okay. Okay. That's awesome. Well, I appreciate you taking the time to talk to us. And, I hope, I wish you a success in your, next few days here. Thank you so much, guys. And, good luck to you. Thank you. Okay. So here we are with, what's your name? I am Erica Tancy, quality manager in FoodLAR Company. Okay. And, the, the company here is, Fumara? Yeah. This is the new brand that we proposed to our market. Last year is, it means, something of very particular because, it's a remember smoking area, smoking house, because, of course, we produce, smoked salmon and the fumara in, italian's land of this area means fog. So I, I think it's a rema, as a reminder for our product. Okay. No. That's really interesting. I'm I'm also, gonna ask one other question here about the, setup. It's really, really beautiful. It's like waves of, it's it's like it's like the sea. Am I am I right? We wanted to reproduce the color of Norwegian boreal, in the night, that we see as the typical green color yellow green. Well, it's it's a beautiful stand, so compliments. And, I guess, because we're the Italian wine podcast, we need to ask you what kind of wine would you personally want to drink with your signature product? I think bubbles, fun to talk, something like this. Champania is not Italian, but this can be good. I think so. Perfect. Thank you so much for your time. Thank you. Thank you. Hi, there. So what's your what's your name? Hi. My name is Magdalena. Hi. And, what is this, where are we? Where are we right now? What is, what is your product? We are at, Chibu Strayver. Our company name is Cadante, and we are producers of the seasoned a ham. This particular ham is called Castagnolo. It's the organic version of this ham. The particularity is in the chestnut flour, that we use to cover the ham. Okay. So this, this, this what I'm looking at. Oh, okay. I didn't realize. I thought this might be, like so this is chestnut. Chestnut flour with a large of the pig pig lard with chestnut flour. And then it's seasons or three seasons of the year, in the cabin, in our company. And for about twenty months. So it gets all the aroma from the chestnut flower. Oh, wow. Okay. So that's that's interesting. In this case, what would you drink with a nice piece of this Castagnolo bio product. So we are in the Emilia Romania region. I would choose, a good Lambrusco wine for this And and you could you could do that, any time of day, or what what what kind of what kind of, event? Or would you do it, like, at home after dinner before dinner? I would do personally. I'm not Personally, I mean, a nice happy hour. Every time is good for happy hour, maybe in the evening before, the supper. Okay. So like an appetitivo. Okay. Well, it was lovely talking to you, and I really appreciate your time. Thank you so much. Thank you for listening to Italian wine podcast. We know there are many of you listening out there, so we just want to interrupt for a small ask. Italian wine podcast is in the running for an award, the best podcast listening platform through the podcast awards, the people's choice. Lister nominations is from July first to the thirty first, and we would really appreciate your vote. We are hoping our listeners will come through for us. So if you have a second and could do this small thing for us, just head to Italian wine podcast dot com from July first to the thirty first and click the link. We thank you and back to the show. Hi. So, here we are at, Dalmulliza. What is your name? My name is Mikaela Carusa, and I'm in charge of a sales department of the company. Yeah. And, your company makes what what kind of food? We produce a frozen mozzarella, different shapes and different sizes, and the frozen burata available also in a different sizes. Yeah. And, main items we supply is our frozen burata. It's a very delicious product. It's a really good. Yeah. Right. And, if you could have an appetitivo with, some burata, some prosciutto, what kind of, wine do you like to drink with it? I like bubble wine. So a good glass of prosaica. Is perfect and is a good combination with our burata down. Perfect. Thank you. So, hi. I'm here in front of Industry Rolly Alamentari, and I am talking to the export manager, and your name is. Janluca Picco. Okay. And, yeah, I'm an expert manager in Industrial ROLamentari. Can you tell me a little bit about, the company? Yeah. We are an Italian company. We are a direct producer of frozen foods. We cultivate vegetables. Process vegetables. We reduce ready meals, block frozen, and IQF, and frozen pizzas. And the vegetables, are they are they grown here in Italy? Yeah. In Italy, north and south part of Italy by Italian farmers and directly from us. Okay. And and, so is there anything that you think is your signature product or something that you personally like to eat that is from your company? Well, because from my company, because I am Italian. Of course. It's clearly I like pizzas and I like lasagna and so on. But I I should say that our new wood fired twenty four hour proofing of the base pizzas hand stretch with nice Italian premium toppings is really a pizzeria style product. We have we are having great success in all markets, and it's a great product to share with friends, with a nice sparkling wine, my favorites. Well, that was my next question. What what would you what is your favorite pizza and what would you drink with it? Well, a nice margarita with Buffalo, mozzarella, a little of chili oil on top, and I love sparkling white wine with it. Even some lancas red sparkling white, which sounds strange, but it works very well. And, and then we have some innovations products by the ones that we have here. Yeah. I'm noticing this, this sort of like rolling thing. What is it? Juicy veggie burger, plant based made with no meat, but, pea proteins. Okay. And they're very tasty. And, innovations is trendy because the trend of plant based and vegan is growing also in Italy, but everywhere. And also here, it's fantastic with a classic red steel wine. Okay. A chianti with a nice yeah. The taste is the is meat taste even if it's not. No. So the combination is perfect. Mine goes well with any food. And where does this, what is the cell? Does it sell only in Italy or around the world? No. Everything we do, we present it around the world in retail and also food service markets because we work with restaurants. We have a a restaurant knowledge and experience that allow us to bring to the retail market, what we learn in the food service and the rest. Also, this one is for retail. Perfect. Well, I appreciate you taking the time. That's wonderful. Thank you. Hi. So here we are with, who what's your name, sir? Larry Sayers. And that's, that's very American. We're we're in I'm a New York of born in New York. I'm at Living Jersey right now, right outside New York City. Oh, wow. Okay. And can you tell me about this, where this Boschi Fratelli? Boschi Fratelli is part of the Pamakoto group. Pamakoto spar is Poschi Fratelli. And, Pamacoto LLC, which is in the United States of America. Great. And what's what's your signature product? What's the best best thing you have? The best thing we have is everything. If you wanna be honest, of course. Out. This is our prosciutto. What you're seeing here is prosciutto of thirty months old prosciutto is excellent. Age at at at Roski Fatelli's also known for making it one of the best salamis in Italy. Especially differentino. On the other hand is it's just a a cooked ham as you say in the States. It's like a a just slice it. You cook it and you eat it. There's a difference what goes on in the States versus how it's eaten in Italy. In Italy, there's a lot more fat in America. They trim every once everything. Meaning, there's no flavor. The Italian product version is more flavor because a lot of flavor comes not only ingredients and and how it's cooked and all, but from the fat. Okay. Okay. And, so you're a fan. So when you eat a piece of your prosciutto, what kind of wine do you enjoy with it? Well, myself, some people like a little lighter wine. I'm a heavier wine drinker, a barolo, a little bit of chiante. Depends what it is. I'm not a really a a light wine drinker, here in Italy, they like it. The fernente, sparkling wine. I I see that being drank more in in in the States now. It's it's something new, but that's not something I like. Okay. Okay. No, that's good. Well, I appreciate you taking the time. This is very it's a beautiful setup. So thank you. Thank you for having and talking to me, and we'll talk to you guys. Hi. I'm here with. What's your name? Marcia. Marce Pelligrini. Hi. Hi. And, you represent a Valpizza? I do. I do. I've been working with a company for seven years, and I'm a Valpisa export manager in I'm really proud of working for it, but pizza because it's a a local company that now belongs to a very important group of companies, to which also other major super high quality companies belong, like, Yotelli that comes from Apulia and represent, the pansarotini, refried, and bigger, large pansaroty, and also mini hot dogs. And we sell to, both in Italy and abroad. We do a lot of expert, actually. And, we also recently also other companies joined our group. So, for example, that is a leader in, in Italy, especially in fresh product, as well as magic pizza. So when you want, pizza, just come to us and, it's the right companies. I just see so many different kinds of pizzas. What is what would you say your signature, like, your most important or the most iconic product is here? Well, we now recently invent pizza. We now recently loaned a so called Foccacciappa. That is a a very new product similar to a pizza, but it's more in a pizza style. And, we can have it both, nature like with olive oil or tomato sauce sold for the Horica, for example, already talked for retail. But we also have, pinsa, that is made from, lapita Puna. It's made there. Pinca. What is that? Because I've never heard that before. Pinca. You've never heard. See and try. This is the pizza topped. It's a it's a mother, though, long fermentation, very highly hydrated, pizza style, pizza la pala style, and, it's got a special mix of flowers that make very, very light. Pinca. Pinca. That's the name. It's very, very trendy. And, we made a product that is similar to Pinca, and it's for Qatar Romana, but we also have something kind of unique, in Petpita that is called, Lasreya. Tell me about that, because you told me about it earlier, and it is such an interesting story. It's, it's, it's, it's a a pan, like, a play of words. So you have this triad in our dialect means, ah, which which and why do you have this name? It's because, once upon a time when you needed to make to bake your own bread at home, and you needed to test the the oven, you wanted to toss some dough, with some herbs and some lard, maybe if you had it in the oven to see if the oven was correctly hot hot enough for the bread in order to avoid losing, you know, a whole loo loof loaf of bread. And so what you did is you made this sort of thin, crust pizza and you tossed it inside. If it burned too much, like witches, Then, the oven was not fine. You needed to wait a little bit. Okay? And that's why it's called Straya. That's Straya. In Italian. That's, and I love that, by the way. That's so cool. That's, something kind of unique. Since we are Italian wine podcast, my my next question is probably the most important here, which is what would you have, with, the which or, if you could pair them together. Okay. Well, strega pizza is something you can have with, the wine you love the best because it's really something you can pair to your tastes. Because it's like a base and then you you decide you want to top it with, you know, choco tree or whatever or cheese, then it's it you can combine the ones. That's very in our area, we have a wine that's also tied to a low a local wine, which is called and it's a white sparkling wine, and it is something you find only in our, region. In Emilia Romania, and it really, like, two kilometers from us. There's, a company that makes amazing sparkling pinoleto. So I think it's a nice combination. Oh my gosh. Thank you so much for talking me. Have a great day. Thank you. Thank you. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, notify himalaya Fm and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, teaching. Hi, guys. I'm Joy Living Denon. I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. This is a labor of love and we are committed to bringing you free content every day. Of course, this takes time and effort not to mention the cost of equipment, production, and editing. We would be grateful for your donations, suggestions, requests, and ideas. For more information on how to get in touch, go to Italian wine podcast dot com.