Regional School and Consorteria Join Forces
Daniele Bondi - May 26, 2004
At the introduction of the book about typical products, the two organizations made the important announcement, disclosing the intention to create an Educational Center.
Unexpected union of the  Consorteria dell’Aceto Balsamico Tradizionale di Modena (the town of Spilamberto Traditional Balsamic Vinegar Clique) and the Scuola Regionale Specializzata nella Ristorazione (Regional School Specialized in Restaurant Management). The two prestigious organizations made an agreement to found an Educational Center based by the Spilamberto headquarters of the Consorteria. The Center have the support of the Agricultural Counchelorship of the Modena province as well as the collaboration of Modena's Chamber of Commerce and the Chemical School of the Università di Modena (Modena University). The Educational Center will be directed by the Scuola Regionale, with the active collaboration of the Consorteria, to offer courses to agricultural and food operators about the culture and use of the Aceto Balsamico Tradizionale , as well as to promote the knowledge of the Aceto Balsamico Tradizionale di Modena in Italy as well as overseas.
The announcement was made by Giorgio Cappi, representative of the Regional School, and Professor Francesco Saccani of the Consorteria, during the presentation of the cookbook "Una ricca terra, una buona tavola " ("A Rich Land, A Rich Dinner Table ") at the event "Balsamico è" ("Balsamic is"), at Modena city hall. The precious publication is the result of a Regional School project and describes 24 quality products of the Emilia-Romagna region, including D.o.p. (Denominazione di Origine Protetta, or Protected Denomination of Origins), I.g.p. (Indicazione Geografica Protetta, or Protected Geographical Indication) and traditional products.
"The goal of the book", said Giorgio Cappi, Representative of the Scuola Regionale, "is to favor the use and knowledge of these precious products, that come from a region considered by many to be the gastronomical queen of Italy."
The volume offers a thorough insight into of cultural, historical and economical aspects of the typical regional products and dedicates an inset to Emilia's "black gold", or the Aceto Balsamico Tradizionale di Modena.
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