The below post comes to us from IFBC17 sponsor, Balsamic Vinegar of Modena, The Original, whom you will be able to meet September 29 – October 1 at the IFBC. If you haven’t registered for the conference yet, don’t miss out! 

Have you ever tasted the original Balsamic Vinegar of Modena?  Today, Balsamic Vinegar of Modena PGI is sold in more than 120 countries around the world and it’s among the top 10 Italian PDO and PGI food specialties. Its success, however, particularly on an international level, has contributed to the emergence and spread of fraud in the form of products that imitate or simply claim the title “balsamic,” harming the producers and proliferating consumer’s confusion. It is a very large business worth around €60 billion in North America, which is almost half of the entire Italian Food Industry turnover and more than twice its exports.

The Consorzio Tutela Aceto Balsamico di Modena IGP is proud to present, the informational and promotional session entitled “BALSAMIC VINEGAR OF MODENA, THE ORIGINAL – Protected Geographical Indication from Europe” at IFBC17.  This session will strengthen the added value of the product, in terms of authenticity, safety, traceability and labeling guaranteed by the European trademark protection. Italian and European agrifood is an enological and gastronomic heritage and eating style based not only on quality, goodness and genuineness, but also on the guarantee of safety, healthiness and origin.

According to tradition and in compliance with regulations, the area of production of Balsamic Vinegar of Modena PGI comprises the provinces of Modena and Reggio Emilia. The beauty of Modena has even conquered the UNESCO World Heritage list with Piazza Grande, Modena Cathedral and Ghirlandina Bell Tower all within just a few blocks of each other. In addition to Balsamic Vinegar of Modena PGI, Modena and Reggio Emilia are also food and wine capitals known for salumi, tortellini, and of course the Lambrusco.

What to look for when you buy balsamic

The Balsamic Vinegar of Modena PGI may be distinguished by its unique, delicate, persistent and pleasant aroma, its harmonious acidity, deep brown color, acetic odor with woody overtones and for its balanced sweet and sour flavor.

The Balsamic Vinegar of Modena PGI is a product of the Emilian territory, a skill honed over thousands of years. It is clear and bright with an intense dark brown color tending towards black. Its taste is bitter-sweet with a harmony between acidity and sweetness while its odor is lightly acidic, delicate and persistent with eventual woody notes.

The secret behind Balsamic Vinegar of Modena PGI lies in three factors:

• Grapes: only seven indigenous vines can be used
• Earth: environment and microclimate affect the final result
• Love: the families of Modena jealously perpetuate their own tradition and secrets

The packaging must bear the words Aceto Balsamico di Modena, together with the Protected Designation of Origin logo. If the product was aged for more than three years, the packaging also bears the word “Aged.” Also, producers associated with the Protection Consortium are allowed to display the Consortium logo on the label.

How to recognize the authentic Balsamic Vinegar of Modena? The PGI logo permits to distinguish the original product from imitations. Pay attention, the original Balsamic Vinegar of Modena is one of a kind.

Join the Consorzio in the Authentic Balsamic Vinegar IFBC17 experience!

Join the Director of the Balsamic Vinegar of Modena Consorzio as he introduces you to the original Balsamic Vinegar and its history, from 1800 to today. Learn why it is indicated both for giving the finishing touches to simple, day-to-day, “quick” dishes and for enriching refined creations in an imaginative way, open to fusion influences!  Don’t miss the opportunity to taste these products loved by both professional chefs and food enthusiasts around the world.

Below are the IFBC17 opportunities to meet the Consorzio:

Friday, September 29

4:15 – 6:30 PM Expo, Taste of Sacramento & Gift Suite

Saturday, September 30

1:45 – 2:45 PM Discovery Sessions

4:15 – 5:15 PM Live Food & Drink Blogging:  attendees will experience Balsamic Vinegar of Modena and other nine different food and drink products in small-group encounters over a 50-minute period, all the while live blogging, Tweeting, and using other social media platforms in real time.

For more information about Balsamic Vinegar of Modena PGI and the “BALSAMIC VINEGAR OF MODENA, THE ORIGINAL – Protected Geographical Indication from Europe” program, visit the website www.originalbalsamicvinegar.eu and the Facebook page, Balsamic Vinegar of Modena, the Original: https://www.facebook.com/originalbalsamicvinegar/

 

We hope you can join us for this informative (and delicious) session in Sacramento this September. Having toured Modena and several Balsamic Vinegar of Modena producers, we can attest to the difference. See you in California!

The below post comes to us from IFBC17 sponsor and post-conference excursion host El Dorado County, whom you will be able to meet September 29 – October 1 at IFBC. And beginning July 31, 2017, 25 lucky bloggers can register to attend the exciting post-conference excursion detailed below. 

And if you haven’t registered for the conference yet, please do so now. Prices increase July 1.

For those seeking to escape the status quo and quench their thirst for adventure, the bountiful backroads of El Dorado County are a welcome haven. Here you’ll find a perfect blend of breathtaking scenery, rich and colorful history, exciting outdoor opportunities and fun agricultural excursions year-round. Not to mention it’s one of California’s most exciting wine production and tasting destinations with the largest, most diverse selection of wine grapes in the world.

The area’s multifaceted terrain features hundreds of unique microclimates ranging in elevation from 476 feet to more than 10,800 feet, enabling the intrepid farmers and winemakers to provide a wide selection of products. Speaking of its people, the area is home to some of the most passionate entrepreneurs and connoisseurs you’ll meet, possessing an indomitable spirit that brings to mind the days of the Gold Rush when this region was a loose collection of rustic mining towns. Keen to explore new opportunities, the innovators of El Dorado County are committed to making this one of the world’s most desirable destinations for farm-fresh produce and amazing wine.

After all, as world-renowned wine critic Michael Broadbent said, “Drinking good wine with good food in good company is one of life’s most civilized pleasures.”

Itinerary for the Post Conference Excursion – October 1, 2017:
9:00 a.m. – Depart for Skinner Vineyards, one of Wine & Spirits magazine’s “2016 Wineries to Watch.” Along the way, an El Dorado County guide will share additional details about the area’s history, agriculture and wine.

10:30 a.m. – While “drinking in” Skinner Vineyard’s stunning vista, participants will enjoy a catered Farm-to-Table Brunch prepared by Table Nectar, El Dorado County’s premier purveyor of locally sourced meals that are fresh, healthy, flavorful and good for the Earth. The meal will include tastings from various El Dorado County wineries, along with hard cider and sparkling wine pairings.

12:30 p.m. – Depart for downtown Placerville.

1:00 p.m. – Jody Franklin, Director of the El Dorado County Visitors Authority, leads a walking tour of Placerville’s historic downtown. Various stop-offs will introduce participants to delectable cheeses, an olive oil tasting and a locally-owned charcuterie, with local wine pairings at each stop.

2:30 p.m. – Depart for Boeger Winery, one of the area’s original wineries and a champion of so-called “underdog” varietals such as Barbera, Carignane, Refosco, Charbono and Anglianico.

3:00 p.m. – Finish this excursion with a culinary extravaganza at Boeger Winery featuring rare apple varieties paired with wines and ciders from the famous Apple Hill region, alongside hearty fare from The Butcher’s Kitchen. Chef Casey King will prepare dry-aged Prime Angus Beef Rib Eye roasted over a wood fire. During the presentation, Chef Casey will share insights on the aging process, selecting the best cuts and more.

5:30 p.m. – Following dessert and wine, as well as port and cigars, the group will depart for Sacramento full of great food, wine, and memories.

For more information and details about recreational activities in El Dorado County, peruse visiteldorado.com. For more information on the El Dorado Winery Association and its members, visit eldoradowines.org.

The below post comes to us from IFBC17 sponsor and host Visit Sacramento, whom you will be able to meet September 29 – October 1 at IFBC. Also, make sure to check out our new post-event blog tracking page for attendees from which Visit Sacramento will randomly select a winner for a trip for two to Sacramento. Click here for more details.

And if you haven’t registered for the conference yet, please do so now. Prices increase July 1.

 

 

Sacramento was proclaimed “America’s Farm-to-Fork Capital” in 2012, paying tribute to the region’s 1.5 million acres of surrounding farmland and 365-day growing season. While the idea of farm-to-fork may be nothing more than a slogan in some cities, for Sacramento, fresh food is a way of life. The region produces more than 160 commodities ranging from almonds, to sushi rice, to caviar, so it’s no surprise that our restaurant scene is packed with delicious options.

After you’ve finished your plate, there are still plenty of ways to explore the tastes of Sacramento. A few options to consider while you’re in town:

• Raise a pint – Once the “beer capital of the West,” Sacramento’s craft beer scene has reemerged with more than 50 regional craft breweries to explore. From a Brew Bike tour of downtown pubs, to a passport program that offers free brew-goodies, the city is packed with options for brew fans.

• Shop ’till you drop – The Sacramento region is home to more than 40 farmers markets, many of them year-round fixtures. Visitors can get a taste of local foods while enjoying music, food trucks, kids’ activities and more.
  • The Midtown Farmers Market: Seasonal offerings and much more in a lively, urban neighborhood setting. Year-round, rain or shine on Saturdays from 8 a.m.-1 p.m. at 20^th St. between J & K Streets in Midtown Sacramento.
  • Sacramento Central Certified Farmers Market: The largest California Certified Farmers Market in the state can be found year-round on Sundays from 8 a.m.-noon at 8th & W Streets under Highway 50/80 in Downtown Sacramento.

• Enjoy the show – Sacramento’s new Golden 1 Center Arena is also getting in on the city’s fresh food scene, in a major way. The arena’s lead chef Michael Tuohy and his culinary team source 90 percent of the arena’s food and drinks (including beer!) from within 150 miles of the building. Meaning even if you’re enjoying a concert, NBA game or another thrilling event at the arena, you’re also court-side to a spectacular meal.
• Meet the locals – Sacramento’s food scene is also being fueled by skilled purveyors who develop delicious products that are quickly getting noticed across the country. Preservation & Co.’s Jason Poole has created signature bloody mary and margarita mixes, pickled garnishes and other treats that are staples in Sacramento’s restaurant scene, and they can be found at major retailers nationwide. If you’re in the mood for something sweeter, Ginger Elizabeth can’t be beat. This renowned chocolatier sources locally for ingredients like lavender and honey, creating addicting confections that will have you coming back for more.

Sufficed to say, there’s never been a more delicious time to explore Sacramento. For more information about our region, visit visitsacramento.com.