New College Lanarkshire will soon host a thrilling Italian salumi cook-off in a showcase of talent, cultural exchange and the rising influence of Italy’s prized cured meats
NEW College Lanarkshire will host an exciting culinary event celebrating Italian cured meats on May 7 as part of an international educational initiative led and organised by ITA – the Italian Trade Agency – in collaboration with ASSICA (Associazione Industriali delle Carni e dei Salumi – Association of Italian Meats and Cured Meats).
The event – Italian Salumi, The UK Contest – will feature a live cooking competition involving three culinary students, each challenged to create an original dish with Italian cured meats as the central ingredient.
This is a chance to demonstrate technical skill, creativity and contemporary presentation and the finalists for New College Lanarkshire are Chelsea Brown, KerryAnn Green, and Adonis Garcia.
The events aim to educate and inspire young British chefs (Image: Supplied)
The competition will take place in front of an audience of industry professionals and invited guests, and the young competitors will be judged by an expert panel including, food and drink writer at The Herald Sarah Campbell, Scottish influencer Lauren Doran, Chef Proprietor of Locanda de Gusti Rosario Sartore and communication, promotion and sustainability specialist at ASSICA/IVSI Giovanni Facchini.
The event will be compared by Giovanna Eusebi, of Eusebi Deli in Glasgow – an Ambassador for Italian cuisine in Scotland and the perfect embodiment of both Italian and Scottish culture and heritage.
She will be joined by Malcolm Warham, Chef Lecturer at New College Lanarkshire.
Promoting cured meats
NOW in its second year, the wider project of the Italian Trade Agency aims to promote Italian PDO and PGI cured meats, highlighting their quality, versatility and role in modern cuisine. Following successful collaborations in the previous edition with colleges in Cardiff, Glasgow and Edinburgh, the programme has also expanded to include London-based colleges.
The events aim to educate and inspire young British chefs, demonstrating how Italian excellence, specifically cured meats can be creatively utilised by young, talented British chefs, all whilst encouraging cultural exchange, innovation and respect for culinary traditions.
Each participating college hosts a local culinary contest, selecting one winner who will advance to a grand final in London – where the title of Best Young Chef for Italian Cured Meats will be awarded.
The New College Lanarkshire event will be compared by Giovanna Eusebi, pictured left, a well-known ambassador for Italian cuisine in Scotland (Image: Supplied)
Giovanni Sacchi, Director of the Italian Trade Agency said: “This initiative aims to raise awareness among new generations of future chefs and restaurant professionals about the excellence of Italian products, with particular attention to traceability, labelling, nutritional values, and sustainability.
Giovanni Facchini of ASSICA/IVSI says: “Following Cardiff, Edinburgh and Blackpool, Glasgow is now also confirming the vision and value of this exciting initiative promoted in partnership with ITA.
“Seeing the commitment and determination of young students in the UK to promote Italian salumi products is the best outcome we could have hoped for.
“The UK Contest is helping to educate and raise awareness of the excellence of Italian salumi among the food professionals of the future, while guaranteeing a great deal of fun and flavour! The British market is key for our salumi products, and we are very proud to see the irresistible results of this cultural and gastronomic mix”.
Italy and the UK: a strong partnership
THE United Kingdom remains one of Italy’s most important commercial partners. According to HMRC data, Italian cured meat exports to the UK increased in 2024, with growth ranging between 13% and 17% in value.
Despite market fluctuations, Italian products have maintained a strong and stable market share, reflecting continued consumer confidence in the quality and excellence of Italian cured meats.
The initiative also aligns with the recent recognition of Italian cuisine as UNESCO Intangible Cultural Heritage, reinforcing Italy’s global culinary leadership.
www.ice.it/en
Dining and Cooking