De Matteis Agroalimentare S.p.A.’s Post

🏆 This weekend in Transcarpathia, the competition "Wines of the Silver Land 2024" and the conference "Wines of the Silver Land: Philosophy, Strategy and Tactics for the Development of Geographical Indication" took place, about which Ukrainian media wrote a lot. 🍇 And we want to talk about how the Association of grape growers, winemakers and distillers of Silver lands wines was formed in 2021, about their plans and readiness to work according to EU standards. Get to know more 👉 https://lnkd.in/dpbc78UX ℹ This article prepared in the frame of “Green and inclusive agricultural policy – steps towards” project implementing by ICO IC «Green Dossier» with the support of the European Union and the International Renaissance Foundation within the framework «European Renaissance of Ukraine» project. Its content is the exclusive responsibility of the authors and does not necessarily reflect the views of the European Union and the International Renaissance Foundation. #GreenDeal #GreenRecovery #MovingForwardTogether #carpathians

Focus on crawfish business from 2002

Strangely entertaining, but only if you turn up your volume and listen. But why? Because I spent over 6 years of my career working in Strategy & Business Development in #dairy, and who doesn’t love #cheese? From Thespruceeats: “Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Parmigiano-Reggianos are aged at least two years. Parmesan cheese labeled stravecchio has been aged three years, while stravecchiones are four or more years old. Their complex flavor and extremely granular texture are a result of the long aging. Parmigiano-Reggiano has been called the ‘King of Cheeses’ and Italians don't just slap this phrase on any old cheese.” #dairyproducts #dairyindustry https://lnkd.in/gPYBdQGc

#Quickknowledgepost 2. 🍷 In Alsace, the practice of “Kabinett” and “Spätlese” classifications, borrowed from German wine traditions, provides a nuanced understanding of residual sugar and ripeness levels. These classifications reflect the region's meticulous approach to capturing varietal expression in Riesling and Gewürztraminer. #WineClassifications #Alsace #Riesling #Gewürztraminer

❗Chablis is Having a Tough Vintage 🔸 Unusually wet conditions have severely impacted wine-growing regions across France this year, following years of challenges from drought and heat. In Chablis, a fungal disease known as mildew, along with episodes of frost and hail, has significantly reduced production. The French Ministry of Agriculture estimates total output at 39.3 million hectoliters, below both 2023 levels and the five-year average. 🔸 At the Lavantureux estate in Chablis, the harvest lasted just nine days—about half the usual time—with winemaker David Lavantureux calling it his most difficult year yet. Despite these challenges, the Burgundy wine association reported that Chablis wine exports to the U.S. reached 3 million bottles, generating 368 million euros ($410 million), a 19% increase compared to the previous year. More at www.Somm.Site. #wine #education #learning #hospitality #innovation #marketing #digitalmarketing #fyi

#Yellowplums are here and ready to be enjoyed by all! 💛 #yellowplumseason #seasonalprodcue #seasonalfruit #stonefruit #localproduce #localfruit #growingnewzealand #FBTechNZ #FoodAndBeverageTechnologyMagazine #FoodTechnologNZ #FoodIndustry #BeverageIndustry #KiwiInnovation #FoodTech #IndustryTrends #IndustryInsights

+++ Vineyards Devastated by Fires in Portugal +++ Several vineyards, especially in the Dão region, have been completely destroyed. Some winemakers even had to put out the fires themselves. Reading time: 1m 30s Read more --->>> https://lnkd.in/eAPuNVQG #mundusvini #wineaward #winebusinessinternational #meininger #wbi

🍻 You probably just see another random beer, right? 🍺 But let me tell you, it's so much more than that! It's a celebration of teamwork, innovation, and dedication. 🎉 Think about it: 🌾 The numerous researchers who tirelessly worked on developing the cereal Tritordeum since 1977. 🚜 The farmers in multiple countries who multiplied seeds and produced the grain. 🔬 The Boortmalt Innovation team, micro-malting countless samples to perfect the malting process for our cereal. 🏭 The malt-house that turned the grain into Cádiz-the sweet, the first-ever commercial base malt made of Tritordeum. 🔱The communication team that developed such a cool storytelling on the Atlantis. 📈 The Badass Barley Malt commercial team that championed the new malt in their market. 🍺 The brewers, courageous enough to be pioneers in testing the new Atlantis Series range. 💪 And Alba Martínez Castilla, Wiro Nillesen, and myself, from Vivagran, supporting every step of the way. We are immensely proud of the Boortmalt team, especially Irina Bolat, Cristal Peck, Patrick Hubert, for such an incredible achievement, and we can't wait for more innovative beers using our Tritordeum malts. 🌾🍻 Beer details: Brewer: Pivnica i Pivovara Mlinarica, from Croatia Type: Weisse Bier with 60% Cádiz and Munich Here's to teamwork, dedication, and endless possibilities! 🥂 #TeamWork #Innovation #BeerRevolution #Tritordeumbeer #Tritordeum #BadassBarleyMalt #Boortmalt #AtlantisMaltSeries #CadizTheSweet🚀

Future-thinking and -proofing in the agricultural side of the wine industry to combat the challenging change of weather. At the same time, this could very well mean the end to a classic Bordeaux blend era, and a rise to a new profile of Bordeaux wines - redefining, rebranding, rebuilding.

Made 100% only with Iberian meat, the high amount of fat marbling through the meat means that these burgers stay succulent and juicy once cooked. They’re perfect with a slice of Manchego cheese and crispy fried onions. Add some black garlic aioli for an extra umami hit. The Iberian pig is a unique species of limited production with a presence in only a few places on the Iberian Peninsula. It is a small animal, with slender hindquarters and thin legs that allow it to travel long distances to find food. It also has an elongated and narrow snout to facilitate the search for food. Its skeleton is thin and flexible, with a large amount of fat in the muscle. This is a very peculiar detail of the Iberian meat, resulting in a very high degree of fat infiltration, also called marbling. #ibericomeat #ibericoburger #burger #bbqseason #iberianpig #patanegra #tasteofspain #gastronomy 📷: Campo Grande