Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus
Welcome Italia – brimming over with all things Italian and including a special Sicily focus

Welcome Italia – brimming over with all things Italian and including a special Sicily focus

Chickpeas flour and curly Busiate pasta are two of the rare quality ingredients from Sicily which Londoners will have the opportunity to discover this weekend at the “Welcome Italia 2017”.
The fair, dedicated to Italian food and drink excellence, takes place on 13-15 October at the Royal Horticultural Halls (80 Vincent Square, Westminster, London SW1P 2PE). It is organized by the Italian Chamber of Commerce and Industry for the UK. Friday is trade-only day; it is open to the public on Saturday and Sunday.

The gala dinner hosted by the restaurant on Friday 13th was a success: we were delighted to welcome the Consul General of Italy in London Massimiliano Mazzanti and the president of the Italian Chamber of Commerce Leonardo Simonelli Santi.

Enzo Oliveri, president of the UK delegation of FIC, is welcoming exhibitors for the first time in the UK, which will include some members of the “Consortium Export First in Sicily”. Ingredients include chickpea flour, used for traditional gluten-free panelle, curling Busiate pasta, anchovies, food preserves, extra virgin olive oil, coffee and organic herbs. These ingredients are used in our restaurant “Tasting Sicily Enzo’s Kitchen” in Piccadilly and will feature extensively in its forthcoming Christmas menu.

The chef will demonstrate how to use them live during his three cooking shows at the Cookery Theatre:

  • on Saturday 14th October at 2.45pm and at 5.30pm;
  • on Sunday 15th October at 1.30pm.

Welcome Italia will also be launching touristic services to the island, including luxury itineraries and other events, thanks to a new partnership with PRC Repubbliche. Other partners include SicilyUnlimited which is organizing summer schools in Sicily, in collaboration with SicilyCulture.

Oliveri, who is promoting a “Culinary Medicine” project focusing on healthy eating, was the official head chef for the Italian team during the Cycling World Championship in Bergen last month, in which they won 7 medals.

 

Notes

TastingSicily Enzo’s Kitchen

Tasting Sicily Enzo’s Kitchen specializes in authentic Cucina Siciliana. It is the flagship restaurant of the Tasting Sicily brand, a deli food company offering Sicilian 100% hand prepared and hand packaged culinary specialities to consumers and caters. It offers a wide range of services including Italian style aperitivo, set-lunch menu and in-house buffet menu, available for business parties and private room hire. Masterclasses and demonstrations form an integral part of its mission to share Sicilian food culture, which include catering to various outside venues, plus cooking and cultural trips to Sicily. Its traditional Sicilian cuisine has a special emphasis on recipes as described by author Andrea Camilleri in his novels and TV adaptations: arancini, pasta with anchovies and cannoli. Tasting Sicily has a special connection with Slow Food: in 2015 it introduced Slow Food Sicilia products to the UK at a conference at the Italian Cultural Institute during which SlowFood Anglia signed a protocol agreement with SlowFoodSicilia.

 

Chef Enzo Oliveri

Enzo Oliveri is a London based Sicilian chef from Palermo. He has been in the UK for the last 20 years. His specific focus is on education: this year he will be a judge at the “World’s International Young Chef Olympiad 2018” in India. He is the official chef of the Italian Cycling Team and last month he was at the Cycling World Championship in Bergen, Norway. Oliveri is patron chef at Bromley College of Hospitality, he occasionally teaches at West London University. He is well known for his TV cooking programs: with Michael Roux in the UK and in Sicily with Aldo Zilli, Gordon Ramsay and Paul Hollywood.

 

Consortium Export First in Sicily

The Consortium is made up of the best Sicilian companies whose aim is to supply the consumer with the highest quality products. The Consortium, leaders in their own specialised sectors, have been successful at combining long-standing family traditions and years of experience in choosing the best raw materials and methods of production with continued research in new management technologies and updated processing techniques. They believe this to be the best solution to ensure the consumer receives the highest quality product whilst maintaining its ancestral tradition and that at the same time meeting the changing needs of the consumer. All the companies within the Consortium supply genuine and unique products.

  • Fratelli Contorno is a leading company in the field of farmfood preserving industry of typical traditional products that only the beloved Sicily can give us.
  • Fratelli Madonia produce the best oil with intense and unique flavour rich in floral aromas.
  • Gangi Dante produce aromatic herbs, spices, seeds, cereals, forage and pasture for a selection of bovines bred and fed with their own yield. Their passion, supported by qualified Sicilian employees, creates authentic Sicilian aromas in your kitchen.
  • Le farine dei nostri sacchi produces flours and gluten free products; These mixtures are aimed at crating the best baked products and include17 different ones, specially selected and chose for each single product. The innovation is in the introduction of foods such as pasta, soft bread, savory pizza, crunchy biscuits, confectioneries, Sicilian cannoli, French pastries, that are missing from the coeliac diet.
  • Talatta anchovies are elaborated according to the most authentic artisanal tradition and by implementing a rigorous quality control system.
  • Terravecchia selects and distributes conventional legumes, Bio and Biodynamic, as well as the famous chickpea flour used to prepare the Palermitan Panelle; in order to meet the new demands and needs of the market the company has created a line of pasta 100% made from legume.
  • Messican Caffè: The owners of this company have been coffee specialities since the sixties and have always worked with uncompromising quality.
  • Comal: Processing of olives and products preserved in oil. 

    Maremonti Winery

    The Winery Maremonti, owned by the Abbate family, is located in Mazara del Vallo in a place rich with vineyards collocated in strategic positions. In the heart of Sicilian viticulture, vines bloom in earth enriched by the typical microclimate, the proximity to the sea, and a soil rich in sedimentary marls formed from clay and limestone. A variegated environment where traditional vines (Nero d’Avola, Inzolia, Grillo, Catarratto) and international vines (Cabernet, Chardonnay, Syrah, Merlot, Viognier) cohabit.

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