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Mogliese dairy. Le Prandine Armonia Gourmet

12/14/2024

Mogliese dairy. Le Prandine Armonia Gourmet
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Alessandro Capuci - President - Latteria Mogliese
A day that seems to have gone very very well to me, better than any prediction. I think it was almost obvious, because in any case, when two excellent food products such as Parmigiano Reggiano and Olive Oil from Lake Garda come together, all curated by a great chef, I think the event is almost obvious. The synergy with Dr. Giovanni Morselli's Le Prandine started a few months ago and I must say that our relationships were immediately very sincere and very positive, because we immediately shared our values, which are the seriousness, commitment and quality of our products.

A dutiful and very heartfelt thanks certainly go to Dr. Giovanni Morselli and Le Prandine, to the Type Two boys for their availability and professionalism, certainly to the Siglacom team and to all the guests who spoke today, from the various mayors to the President of the Province Carlo Bottani, to the President of the Parmigiano Reggiano Consortium and Confcooperative Mantova.
Giovanni Morselli - Founder/CEO - Le Prandine
Today, at the headquarters of Latteria Mogliese, we managed an event that is the combination of Parmigiano Reggiano and extra virgin olive oil. This is thanks to a great initiative by Andrea Belfiori Fanti, founder of Siglacom who has put together and introduced to Le Prandine the reality of the Mogliese Dairy and its president Alessandro Capuci and all the members of the Dairy.

From this meeting, the opportunity was born to develop a collaboration that translates into this event, an event in which Parmigiano Reggiano and olive oil find an important synthesis in the hands, skill and wisdom of chef Giuseppe Di Iorio who created a stellar cooking show at the headquarters of the Latteria and delighted everyone present with a truly remarkable quality risotto. We are all very happy with this event, I thank Latteria Mogliese and Siglacom for the organization.
Giuseppe Di Iorio - Chef - Aroma Restaurant
This is thanks to two characters, Alessandro and Giovanni, where they put passion, dedication, is their lifestyle and this makes us, who are the terminal of a wonderful supply chain, to excel in Italy and in the world with two excellences of our territory.
Cristian Odini - President of the Mantua Section of Consorzio Parmigiano Reggiano
The importance of today's day at Latteria Mogliese and especially on the territory is very important because in any case it is to make known what the production of Parmigiano Reggiano is to the citizens and to the entire population that revolves around us, especially not that of the areas but that that comes from outside the province or in any case from neighboring municipalities. Very important in the area because Parmigiano Reggiano is not just a piece of cheese but it is something that encompasses tradition, environment, culture, sustainability and everything that revolves around the production of Parmigiano Reggiano. With this event, Latteria Mogliese closes the ninetieth birthday of the Consorzio del Parmigiano Reggiano 1934-2024 and therefore, all the more reason, it is an event that has also brought prestige to the Mantua section to close this birthday.
Antonio Volani - Head of the Olive Cadastre Office, Certifications, Quality and Regulations - A.I.P.O.
Le Prandine oil is a particular oil because it comes from a particular territory that is Lake Garda. We are just above Torri del Benaco, in an area that is therefore particularly evocative of olive growing. Garda has exceptional, fantastic properties, given precisely by the main variety that is Casaliva.

This Casaliva gives excellent properties to our oils. Here we are precisely in an area typical of cheese production and it is a dietary fat and it is a fat that comes from the animal and then from the milk. Oil, on the other hand, is a vegetable fat that comes from a fruit that is precisely the olive.

Two local excellences that cannot but say that our Venetian-Veronese cuisine is an international cuisine that goes very well with both extra virgin olive oil and Parmigiano Reggiano cheese.
Edoardo Maestri - Mayor - Municipality of Sermide e Felonica
Latteria Mogliese represents excellence for the Municipality of Sermide and Felonica because our municipality, like a bit of our entire territory, certainly does not have a tourist vocation like big cities can have, but what we can promote are the products, the products that make us known all over the world and the Mogliese Latteria in recent years has managed to obtain awards that go beyond our territory even outside of Italy and precisely for this reason many people return or come to our territory thanks to their work, also of promotion, as they are doing today. One of the ways to increasingly enhance products, therefore also the Parmigiano Reggiano from Latteria Mogliese, is also to create a combination of synergy between other better known local realities, such as today that of the Le Prandine company, then with Garda oil but also with Iorio's chef, who allows us to enhance these products and make them better known.
Carlo Bottani - President - Province of Mantua
Today is a very important day for the Province of Mantua, this cooking show, the absolute excellence of two realities such as Latteria Mogliese and Le Prandine, an incredible mix that gives added value to our territory, to agri-food excellence, to the Mantua Food brand of Confcooperative that brings together the Mantuan agri-food industry, I would say that it is something to remake, reproduce, enhance our territory, our excellences and consequently our province. The extraordinary presence of master chef Giuseppe di Iorio ennobles this day because from Rome and the coast, intoxicating scents and flavors and, as he said, among the great Italian chefs, make it possible to make a good impression on the world because we have the best products in the world, so go on like this, ahead in the revolution of the good of the province of well-being.
Matteo Pinardi - Founder - Type Two Contemporary Oven
The day went beautifully like all the events we have been lucky enough to participate in so far and collaborating with these excellences is stimulating and makes the hard work of our work easier.
I thank Giovanni Morselli, Alessandro Capuci and Siglacom for the invitation and I also thank Iorio's chef because the risotto was excellent.
Andrea Belfiori Fanti - Founder - Siglacom
Event dedicated to beauty as defined by our president of the province Carlo Bottani together with wonderful friends, Alessandro, Giovanni, Giuseppe, Matteo, the institutions and the many people here with us. An event like this can only be repeated very soon.

Gourmet Harmony

Gourmet Harmony

Le Prandine with Mogliese Dairy
They presented

Gourmet Harmony
An event that celebrated the excellence of taste.

Saturday, December 14, 2024, in the suggestive setting of the Mogliese Dairy in Moglia di Sermide, in Via L. Galvani, 1, 46028 Sermide di Mantua, was held Armonia Gourmet, a unique event dedicated to the excellence of our territory.

The protagonists of the day were two symbols of Italian taste: Parmigiano Reggiano DOP from Latteria Mogliese and the prized Extra Virgin Olive Oil from Garda DOP Le Prandine. Two extraordinary products that, thanks to the creative flair of the starred chef Giuseppe Di Iorio, have been transformed into dishes with a refined and exclusive flavor, capable of celebrating the harmony between tradition and innovation.

Accompanying the Chef's creations and the two protagonists of taste were the specialties of Type Two Contemporary Oven bread artists.

The experience has been enriched by the presence of illustrious guests such as Antonio Volani, Head of the Olive Cadastre Office, Certifications, Quality and Regulations of A.I.P.O. - Interregional Olive Producers Association. His speech offered an expert look at the value of the main products, recounting the origins, the unique qualities and the link with the territory.

The event was a special opportunity to discover, taste and celebrate two Italian excellences through showcooking narrated by the chef and moments dedicated to

guided tasting.
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Mogliese dairy. Le Prandine Armonia Gourmet
Le Prandine represents the territorial excellence of Lake Garda's Extra Virgin Olive Oil.
The products derive only from the production of the olive grove in Torri del Benaco in the town of Le Prandine, a terraced cultivation that directly overlooks Lake Garda from which it derives the benefits of the mild climate.

Le Prandine has used up to the last drop of its precious Garda extra virgin olive oil, and combined it with carefully selected top quality ingredients, to create a line of pickles waiting to be discovered, able to offer a noteworthy gastronomic experience, and an immersion in the colors, scents and sensations of the world of vegetables.

In addition to extra virgin olive oil and tasty pickles, Le Prandine presents the Cosmetic Line for skin care, created with natural ingredients of the highest quality, such as Italian and Mediterranean botanicals, wild flowers and precious oils. Face and body care products celebrate the elegance, harmony of nature and are 100% Made in Italy.

Le Prandine products offer a rich and memorable sensory experience.
For Le Prandine, “craftsmanship” means care and attention in every production phase.

Le Prandine cosmetic oils, pickles and creams are handcrafted by carefully chosen laboratories and in line with values of quality, respect and protection of environmental balance.

www.leprandine, com
Le Prandine has opened its first store in the heart of Torri del Benaco in Via Cesare Battisti 14 where you can find all the excellent Le Prandine products:
  • Extra Virgin Olive Oil
  • Sottoli
  • Sauces
  • Olive Oil-based condiments
  • Balsamic Vinegar and Wine Vinegar
  • Cosmetic line
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Mogliese dairy. Le Prandine Armonia Gourmet
Executive Chef Giuseppe Di Lorio.
Awarded the prestigious Michelin Star, together with Sous-Chef Fabio Sangiovanni, his young brigade de cuisine and pastry chef, Chef Di Iorio offers dishes that conquer for the impeccable selection of ingredients, based on a unique ability to revisit tradition.

Chef Giuseppe Di Iorio was born into a family of Roman and Calabrian origins. Thanks to his father, he approached the world of cooking from an early age, learning to appreciate the authentic flavors of our culinary tradition. After hotel school in Rome, he began his career at the Margutta Restaurant and then flew to London in the restaurant of the prestigious Hyde Park Hotel, under the guidance of Giuseppe Sestito, the first Italian executive chef with a famous English address. Upon returning to the Capital, he entered fine dining, first at the Hotel Inghilterra and then at the Parco dei Principi. In 2005 he joined Sestito at the Mirabelle starred restaurant at the Hotel Splendide Royal, where he had the opportunity to grow his expertise with a demanding international clientele, from celebrities to heads of state.

Since 2010, Di Iorio has been the chef at the head of the Aroma Restaurant, where in 2014 he received his first Michelin Star. His approach to cooking is characterized by creativity, passion and respect for the raw material, with a particular attention to the search for excellent ingredients.

Giuseppe Di Iorio also stands out for his cooking philosophy that emphasizes sustainability, respect for seasonality and the reduction of waste. This approach is evident in the careful and measured management of kitchen resources.
Latteria MoglieseLatteria MoglieseLatteria MoglieseLatteria Mogliese
Mogliese dairy. Le Prandine Armonia Gourmet
sala&cucina is a magazine aimed mainly at the world of catering, owned by Cateringross, a cooperative that brings together more than 40 of the largest HoReCa distributors in Italy.
With this project, the editorial team is the bearer of the values of Italianness, promoting Italian companies with gastronomic excellence, to bring their products to restaurants.

They decided to embark on their digital revolution with Siglacom, to further increase their visibility with integrated communication between paper and the web, and to use the image as the main element of the story of the passion for Italian gastronomic excellence, through the faces, experience and authenticity of Italian companies told through video storytelling.

Www.salaecucina.it
Mogliese dairy. Le Prandine Armonia Gourmet
The Interregional Olive Producers Association (AIPO Verona) is a planning body, technical, legal, regulatory and agronomic consultancy, at the service of associated companies and their cultural and professional growth.

To achieve these objectives, which have now also become the heritage of other national and foreign olive growing realities, it has led the Association to structure itself for its activities and the provision of consulting services as a “central”, increasingly professional, to support the development of business activities.
Mogliese dairy. Le Prandine Armonia Gourmet
The Vision is defined in the Siglacom:Customer business partnership.
It is achieved in the synergy between Siglacom's internet strategies and the customer's know-how, in order to face the competition of national and world markets at the highest levels.
The assets of the partnership are business study, definition of the strategic model, creation of the Internet Business Site, Movie Studios, Multimedia and Search Engine Marketing development, management of Social Network dynamics through Viral Marketing and Reputation Marketing.
The Vision is expressed in the personal relationship with the Customer, constantly taken care of in detail.
Siglacom: “Always one step ahead, at your side. ”

www.sigla.com

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Mogliese dairy. Le Prandine Armonia Gourmet
Forneria TipoDue is an activity that every day offers bread and baked goods, sweet and savory, handmade with artisanal methods. The workmanship is inspired by the values and traditions of the past, reinterpreted with a fresh and young approach. Thanks to careful manual processing, the natural characteristics of the raw materials are preserved, giving life to products of the highest quality, born from relentless research and an authentic passion for good things.

Www.tipodue.it

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Viale Giovanni Amendola, 21, 46100 Mantua MN
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Mogliese dairy. Le Prandine Armonia Gourmet
Experts in the sale of built-in appliances offer the best brands with the most competitive prices on the market. In addition, on e-commerce you can also find freestanding appliances, sinks, mixers, hoods and all the accessories that every person cannot do without in their home or kitchen. The wide catalog complete with product presentation images and detailed technical data sheets is at your complete disposal. The catalog is accessible 24 hours a day from computers, tablets and smartphones and is constantly updated and evolving to always offer you the best products at the best price. Linkasso's specialists work hard to ensure customer satisfaction in the shortest possible time; always available to provide all the information and assistance the Customer needs before, during and after the purchase process.

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Mogliese dairy. Le Prandine Armonia Gourmet
Already in 1882, the year of its foundation, Bertazzoni understood that cooking is the heart of domestic life. Our appliances have always been designed to help bring the best of “homemade” cooking to the table.

Bertazzoni has built his reputation on three fundamental elements: carefully studied design, extraordinary engineering and a deep passion for food, an approach that he still pursues today, animated by the same spirit of innovation that has distinguished six generations.

For every cooking style, Bertazzoni has the right appliance that will help you prepare and serve your dishes with precision, taste and elegance: today, tomorrow and for every day to come.

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