EU Fab 6 returns to London for PDO and PGI deli meat training

The EU Fab 6 campaign brought protected European deli meats back to The Chef Academy of London for two days of training on product knowledge and modern culinary use. About 150 participants joined sessions on Mortadella Bologna PGI, Salamini Italiani alla Cacciatora PDO and Cotechino Modena PGI.

Why it matters: - The EU Fab 6 is using chef training to make Europe’s PDO and PGI food labels more relevant to professional kitchens. - The London sessions connected certification, origin and production methods to practical cooking applications. - The campaign is trying to raise awareness of protected European deli meats among current and future food professionals in the UK.

What happened: - The EU Fab 6 campaign returned to The Chef Academy of London for two days of professional training on 21 and 22 September. - About 150 people took part, both in person and online. - The first day focused on Mortadella Bologna PGI. - The second day covered Salamini Italiani alla Cacciatora PDO and Cotechino and Zampone Modena PGI. - The sessions combined theory with live cooking demonstrations.

The details: - Augusto Cosimi, spokesperson for the three deli meat consortia, led the theoretical sessions. - The theory introduced the products’ qualities and the meaning of the European PDO and PGI schemes. - Chef Simone Rossetto led the practical sessions. - Rossetto is one of The Chef Academy of London’s professional chef trainers. - Rossetto specializes in advanced and molecular cooking techniques. - Rossetto has more than 15 years of international culinary experience in Michelin-starred restaurants, luxury hotels and high-end dining establishments across Europe. - Mortadella Bologna PGI was served yakitori-style, grilled and lacquered to a caramelized finish, with balsamic caviar, pistachio, compressed green apple and apple air. - Salamini Italiani alla Cacciatora PDO was turned into a cacciatorino croquette with smoked celeriac espuma, acidulated plum gel and burnt onion powder. - Cotechino Modena PGI was gently pouch-cooked and paired with an aromatic Lambrusco jus gel, compressed Abate pear and sweet-and-sour red cabbage. - The Chef Academy of London was founded in 2007. - The academy focuses on professional culinary training and combines theory, hands-on teaching and preparation for work in professional kitchens. - The campaign is co-financed by the European Union. - The EU Fab 6 promotes European excellence in the United Kingdom and Switzerland. - The campaign uses tastings, education and promotional events to support awareness of PDO and PGI products. - The initiative is backed by six consortia: Consorzio Italiano Tutela Mortadella Bologna, Consorzio Cacciatore Italiano, Consorzio Zampone e Cotechino Modena PGI, ODG des Premières Côtes de Bordeaux et Cadillac, Asociación para la Promoción del vino de Garnacha – Garnacha Origen and Consorzio Tutela Vini d'Abruzzo.

Between the lines: - The London program showed how protected regional foods can be repositioned for contemporary fine-dining settings without losing their identity. - The use of advanced techniques and modern plating suggests the campaign is targeting chefs as decision-makers who can influence menu adoption. - The mix of education and tasting indicates the campaign is selling both knowledge and product familiarity, not just brand visibility.

What's next: - The EU Fab 6 is expected to continue promoting PDO and PGI deli meats and wines through tastings, education and events in the UK and Switzerland. - The campaign’s social channels will continue to share updates on the products and related activities. - More information is available from the campaign’s Instagram, Facebook and YouTube accounts.

The bottom line: - The EU Fab 6 is betting that chef education is the fastest way to turn protected European deli meats into menu-ready ingredients.