Coleg y Cymoedd will host a culinary event celebrating Italian cured meats on Tuesday 25th February (from 10:30am), 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 – a chance to demonstrate technical skill, creativity and contemporary presentation.
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:
Arwyn Watkins OBE, President of the Welsh Culinary Association
Jonathan Morgan, Principal of Coleg y Cymoedd
Llio Angharad, Welsh influencer with a passion for food & drink
Giovanni Facchini, Communication, promotion, and sustainability specialist ASSICA/IVSI
Now in its second year, the wider project 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 cured meats can be combined creatively with high-quality British produce – 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.
Industry professionals wishing to attend the day are invited to register now by emailing: Robert Maggi – [email protected].
Dining and Cooking