TALI POLICHTUK WINS THE PROVOLONE VALPADANA PDO CHEESE COMPETITION
With the “Valpadana Provolone Cheese Ice-Cream with Balsamic Strawberries, Oat Biscuit Shards & Cheese Caviar”, Tali Polichtuk, a Cert III Patisserie student at Willliam Angliss, passionate and promising future chef, won the first edition of the Provolone Valpadana PDO cheese Competition, the contest promoted by the Consorzio di Tute
PROVOLONE VALPADANA PDO MEETS AUSTRALIAN FOODIES AT THE GOOD FOOD & WINE SHOW IN BRISBANE
Provolone Valpadana PDO is coming to Brisbane for the first time ever, much to the delight of cheese lovers, who will flock to the Good Food & Wine Show, the trade fair aimed at the public that devotes ample attention to cheeses this year, with more than 60 presented. From October 21 to 23, the […]
LUCA CIANO AND THE WILLIAM ANGLISS INSTITUTE INTERPRET THE 2 SOULS OF PROVOLONE VALPADANA PDO
On 18 October at the William Angliss Campus in Melbourne, a workshop will be staged where the famous star chef will reveal the properties and gastronomic versatility of the Provolone Valpadana PDO, increasingly loved by Australians. The William Angliss Institute partners the Consortium in raising awareness on high quality food products among
EU-AUSTRALIA: COUNCIL ADOPTS DECISION FOR THE CONCLUSION OF A FRAMEWORK AGREEMENT
The Council adopted today a decision on the conclusion of the framework agreement between the European Union and its member states, and Australia. This decision clears the path, on the EU side, for the entry into force of the agreement by late October 2022. This ambitious agreement contributes significantly to the improvement of the partner
PROVOLONE VALPADANA PDO PROTAGONIST AT MELBOURNE’S FINE FOOD EVENT
The Provolone Valpadana PDO and the www.borntobeauthentic.eu project will be on tour over the next 2 weeks in Australia during a series of events and engagements that will lead up at the fair 24 August 2022. In the coming days, the protagonists of the project will be engaged in an intense and concentrated tour covering […]