The Sustainable Journey of 'Italian Cuisine' | HORECA TREND
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Fairs and Events

Sustainable Journey of 'Italian Cuisine'

Michelin-starred Chef Igles Corelli prepared a special sustainable menu in Istanbul as part of the Italian Cuisine Week.

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Michelin-starred Chef Igles Corelli prepared a special sustainable menu in Istanbul as part of the Italian Cuisine Week. Within the scope of the event organized by the Italian Chamber of Commerce and Industry Association (CCIIST), Corelli's pre-dinner preparations were also shared via a video.  

Within the scope of the 'Italian Cuisine Week' events, which was celebrated in Turkey simultaneously with the whole world last week. Italian Chamber of Commerce and Industry Association (CCIIST) de Famous Michelin Star Chef Igles CorelliOrganized an event with the sustainable menu prepared by . A video of Chef Igles Corelli's pre-dinner preparations and dinner was prepared for the menu titled 'A Food Journey Towards United Italy with Garibaldi'. To the organization prepared by the Italian Chamber of Commerce and Industry Association (CCIIST); Elena Clemente, Consul General of Italy in Istanbul, Livio Manzini, President of the Italian Chamber of Industry and Commerce, Fatih Ayçin, Secretary General of the Italian Chamber of Industry and Commerce, and many guests attended.

Source: HORECA Trend and Italian Chamber of Commerce and Industry Association (CCIIST)

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Fairs and Events

Kütahya Porcelain Attracts Attention in Singapore

Kütahya Porcelain introduced its future-oriented designs to the participants at the FHA HoReCa Singapore Fair held at the Singapore Expo Center between 22-25 October 2024.

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The FHA-HoReCa Fair was held at the Singapore Expo Centre from 22-25 October. More than 45 industry professionals attended the event, which offered attendees the opportunity to discover the latest trends in the global market, follow new product launches and experience the latest technologies.

Kütahya Porselen took its place at the FHA-HoReCa Singapore Fair and exhibited its designs that shape the future to industry professionals from all over the world. Standing out with its innovative designs and high-quality products, Kütahya Porselen attracted great attention from participants with its Bone Pera Banquet, Panio, Wellington, Gyoza and Kratos Tile Legacy collections.

Kütahya Porcelain Executive Board Member Tanzer Polat Yılmaz: “As the pioneer of the world porcelain sector, we shared our goals of shaping the tables of the future together with our visitors at FHA-HoReCa.”

Kütahya Porcelain Executive Board Member Dr. Tanzer Polat Yılmaz made the following statement regarding the fair: “Taking part in a prestigious event like FHA-HoReCa has once again revealed the strong presence of our brand in the international arena. With our slogan ‘Let’s Shape The Future Together’, we wanted to emphasize our innovative approach focusing on innovative designs and the strength of our production capacity. As the pioneer of the world porcelain sector, we shared our goals of shaping the tables of the future together with our visitors at the fair. These goals also reflect Kütahya Porcelain’s determination to lead the sector. We will continue to take exciting steps that will determine the porcelain world of the future.”

Both Aesthetic and Durable: Bone Pera Banquet

Kütahya Porselen's Bone Pera Banquet, which perfectly combines functionality and aesthetics, was designed to present every meal in the most special way. Bringing together the modern elegance and simple chic sought by the HoReCa sector, the collection adapts to different presentations with its timeless design. Bone Pera Banquet, which attracted great attention at the fair, offers an ideal platform for chefs to showcase their creativity, and has superior features in terms of both aesthetics and durability with its edge breakage guarantee.

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Silent Symphony: Panio

Panio, which won the 'Excellent Product Design' award in the Kitchen category at the German Design Awards 2024, became one of the most striking collections of the fair with its beige and anthracite color options. Designed by Kütahya Porselen, inspired by the vibrations of sound waves, the Panio collection offers an elegant dining experience accompanied by a silent symphony.

Next Generation Design: Wellington

The Wellington collection, one of Kütahya Porcelain's innovative works brought to life with new generation technologies, brings together elegance and functionality flawlessly. Drawing attention with its modern design, the series allows chefs to display presentations that reflect their own style.

Grace of the Past: Kratos Tile Legacy
Offering an unforgettable table experience by combining the elegance and cultural heritage of the past with modern design, Kratos Tile Legacy blends historical texture with today's aesthetics with its design adorned with traditional motifs and shaped by handwork.

Natural Look: Gyoza

The Gyoza collection exhibited at the fair made a difference with its natural stone appearance and hand-made feel. Gyoza, which makes you feel peace and balance with its black and white matte glazes, adds a brand new dimension to the dining ritual.

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Nature Inspired Collections

Kütahya Porcelain also introduced the Casa Blue, Black Ice, Salda, Rust Green, Rust Brown, Earth and Dune series of the Kratos collection, which brings together the vibrant colors and textures of nature with modern designs, to the participants at the fair. The series, where each piece is meticulously crafted with inspiration from the unique beauty of nature, received great acclaim.

Source: HORECA TREND and Kütahya Porcelain

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Fairs and Events

Lezita Introduced Its Most Innovative Products to the World's Food Giants at SIAL Paris

Lezita introduced its newest chicken meat products, as well as its flavors such as frozen potatoes, onion rings and ready meals, which it developed in line with its vision of becoming an international food brand, to nearly 8 thousand food companies at SIAL Paris, the world's largest food and beverage fair.

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Lezita, one of Turkey’s largest industrial establishments, participated in SIAL Paris 60, which celebrated its 2024th anniversary this year. Lezita introduced its innovative products developed with the motto “Flavour of Life” at the fair held in Paris between October 19-23. Lezita General Manager Mesut Ergül said, “In the organization where the latest trends and innovations were discovered, we introduced our most innovative products in the chicken meat category, as well as our flavors such as frozen potatoes, onion rings and ready meals, which we added to our product portfolio in line with our vision of becoming an international food brand, to nearly 8 thousand food companies from all over the world.”

“We are expanding our export market with fairs like SIAL”

Stating that fairs are of great importance for Lezita’s visionary goals, Mesut Ergül said, “We develop new collaborations at fairs like SIAL and provide important opportunities to reach bigger goals abroad. While we strengthened our relationships with our current customers at SIAL, we had the opportunity to introduce our products to potential customers. We represented our sector in the best way at SIAL Paris, which has been an indispensable meeting point for the food industry for the last 60 years. We think that the fair will contribute greatly to the growth of our export market, which has reached 70 countries.”

The world's largest food and beverage fair, SIAL Paris, hosts companies from the meat and dairy products, grocery products, frozen foods, alternative biofood, seafood, beverages, catering and snacks, fruit and vegetables, and food processing sectors every year. Nearly 2024 companies from 130 countries opened stands at SIAL Paris 8.

Source: HORECA TREND and Lezita

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Fairs and Events

American Chefs Enter the Kitchen with Young Turkish Chefs

Türkiye, the world's food warehouse, is increasing its collaborations with American chefs to reach its $5 billion export target in the United States market.

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Within the scope of the TURQUALITY Project called Turkish Tastes, which has been successfully carried out for 5 years by the Aegean Exporters' Association to increase food exports to the USA, American chefs Reimund Pitz and Jay Marshall visited flavor spots in Turkey and got into the kitchen with students from Yaşar University Gastronomy Department.

Speaking at the event at Yaşar University, Aegean Furniture Paper and Forest Products Exporters' Association Board Member and Turkish Tastes Ambassador Kazım Gürel noted that the second phase of the Turkish Tastes Project has been implemented and that the Turkish food sector, which offers products of Mediterranean cuisine, has reached the commercialization stage in the US market.

Gürel, who stated that they gave the message to Americans, “Whatever you cook, make it using Turkish products,” said, “We want them to use Turkish thyme, fish, grains, dried fruits, olives and olive oils, fruit and vegetables, and eggs. We have been running a successful project for this purpose for 5 years. We have made good collaborations with universities and chefs. While our food exports to the US were 2018 million dollars in 708, we reached 2023 billion 1 million dollars by the end of 712. Our Turkish Tastes project has a big share in this success.”

Our Fish Exports to the USA via Air Cargo Gained Speed

Sharing that they have closed the world's protein gap, Aegean Fisheries and Animal Products Exporters' Association President Bedri Girit said that fresh fish exports to the USA with Turkish Airlines Cargo have gained momentum.

“We are the first in Europe in sea bass and sea bream,” said Girit, “Sea bass and sea bream also stand out in exports to the USA. We have recently started exporting Turkish salmon. Our cheese products are on the shelves of local markets. We have started to export honey and eggs regularly. Protein-based nutrition prevents obesity. The valuable fatty acids in our products directly contribute to brain functions and ensure the growth of smart generations.”

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Yaşar University Gastronomy Department students prepared a menu with American chefs consisting of Mini Karakılçık Kumru Bread, Sumac Butter, Sea Bass Sambosa, Söğürtme Parfait, Pestil Coulis, Sea Bass Ballotine, Wheat Risotto with Hazelnut & Sage, Kashar Cheese Tuilles and Fig Strudel. The lunch was attended by Yaşar University Vice Rector Prof. Dr. Yiğit Kazançoğlu, General Secretary Ender Duran, Vice Rector Responsible for International Competition Mehmet Hasan Atasoy, Aegean Fisheries and Animal Products Exporters' Association Chairman of the Board of Directors Bedri Girit, Aegean Furniture, Paper and Forest Products Exporters' Association Board Member and Turkish Tastes Ambassador Kazım Gürel, Aegean Exporters' Association Secretary General İ. Cumhur İşbırakmaz, Deputy Secretary General Serap Ünal, Yaşar University Department Heads Ata Türkfidanı and Hüseyin Arslan, Gastronomy and Culinary Arts Department Head Prof. Dr. Seda Genç, Gastronomy and Culinary Arts Department Faculty Member Dr. Lecturer Ezgi Fadıloğlu, Executive Chef Selin Güloğlu and Administrative Chef Mehmet Gürses attended.

Source: HORECA TREND and Aegean Exporters' Associations

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