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THE BEST OF ITALIAN FOOD ON SHOW IN PARIS
Pasta, pizza, preserves, desserts and coffee. The best of Italian quality and flavour will be on display at the record-breaking SIAL 2010 exhibition, in Paris from 17th to 21st October.
Together with Anuga in Cologne, it is Europeâ€™s most important food product exhibition, attracting a total of 5,300 exhibitors and 148,000 visitors last year. The Italian collective coordinated by the Italian Trade Commission is one of the most eagerly anticipated in the sector and is well aware of having to perform well.
The industry specialists and curious visitors to the stands at the fair who stop at the Italian pavilion, which this year will be composed of 260 companies, will be expecting the best and their expectations cannot be disappointed. Quality is of prime importance, particularly that of the raw materials from which the products are made, but so too are the right culinary combinations, following a tradition of good food that has always found its greatest expression in Italy.
Pizzas will be thick or thin crust, according to the amount of yeast and how they are made, with simple ingredients, such as tomato and mozzarella, and ready to be served hot for tasting. Pasta will be made from durum wheat semolina, in keeping with tradition, and extruded through bronze dies to preserve its consistency even after cooking. As for sauces, they will be made only from fresh tomatoes, freshly picked basil and the most varied ingredients, from olives and capers to anchovies. Ligurian pesto is also a real â€śmustâ€ť, to be enjoyed together with trenette pasta.
Deserts will be a prime attraction, with the regional origin of the Italian exhibitors making its presence felt even more strongly. If Emilia Romagna is the most represented region this year, with a whole flourish of tortelli, butter and sage, piadina bread, watercress, Parma ham and squacquerone cheese, Campania will bring a â€śdowryâ€ť of marvellous deserts: â€śpastieraâ€ť (cake made with ricotta cheese), â€śbabĂ â€ť (yeast cake with rum) and â€śstruffoliâ€ť (deep fried dough balls) will welcome the most ravenous visitors. Apulia, in addition to its famous orecchiette pasta and taralli bread sticks, will offer delicious â€śfreselleâ€ť (salty biscuits) to dip in water and season with a drop of oil, tomato and basil, whereas traditional saffron rice, better known as Milanese risotto, â€ścotolettaâ€ť (veal cutlet in breadcrumbs) and panettone will arrive from Lombardy.
Pecorino from Farindola in Abruzzo promises to become one of the most popular cheeses, while with maccheroncini from Campofilone and olives from Ascoli you would almost think you were in a sunny corner of the Marche. A section of the stands will also be dedicated to mineral water, both naturally carbonated and still, according to taste, and all originating from springs. Lastly, there will be no shortage of coffee: everyone will be able to try an authentic Italian espresso, with its rich taste and dark black colour. It should strictly be ground while fresh and well-toasted, according to the dictates of an old Neapolitan tradition, just as it is prepared in the best-known bars in Rome and Milan.