Time.news – Time.news is among the publications awarded in the fifteenth edition of ‘Reporter del Gusto’, the journalistic prize conceived and promoted by the Italian Salami Valorisation Institute (IVSI) which this year is part of the “Let’s Eat – European Authentic Taste” project.
This year the prize was awarded to eight journalists from the Italian press and two from the foreign press, respectively from France and Belgium, who they told and disseminated, through their work, the heritage of Italian delicatessen and the role it plays on the international scene.
I Taste Reporter 2022 of the Italian press are: Davide Banfo (La Repubblica); Ugo Barbara (Time.news – Italian Journalistic Agency); Micaela Cappellini (Il Sole 24 Ore); Nicola Calathopoulos (Mediaset); Anna Maria Cremonini (Rai Tre); Gemma Gaetani (The Truth); Valentina Tafuri (Largo Consumo); Joe Violanti (Rai Radio Live). For the foreign press: Thomas Dechamps (RTBF – Radio-television belge de la Communaute francaise) and Carole Gayet (www.francepizza.fr).
“The Prize, which has now reached its fifteenth edition, has done nothing but extend over time what was the initial intention: reward journalists who have told our products correctly and constructively, helping us to promote its image and culture in the best possible way “says Francesco Pizzagalli, President of IVSI.” In this edition we also reward the journalists who, as part of the ‘Let’s Eat – European Authentic Taste’ project, talked about Italian cured meats in France and Belgium. We were very impressed by the interest shown in our products and we hope that this interest will be consolidated even more in the next two years of the project “.
“As far as the Italian press is concerned, it is an important sign that in addition to quality, tradition and typicality, the commitment to sustainability of the sector in which our Institute is at the forefront is also noted. After the creation of the IVSI Manifesto, paper of our values, in 2019, we embarked on a path to help our companies to be more and more sustainable through targeted programs “concludes Pizzigalli.
In the motionvations of the award to Ugo Barbàra we read: “Starting from the book by Giuseppe Pulina, Carnipedìa, retraces the Italian peninsula through the local cured meats. Starting from the north-west, in Val D’Aosta, we find the Lard D’Arnad and via away, continuing this journey through the Italian regions we meet the great classics of charcuterie such as Bresaola della Valtellina and Speck dell’Alto Adige. And so, from north to south, we discover that each region has typical cured meats that distinguish it. of Finocchiona, for example, we think of the fascinating Tuscany and the sausage instead reminds us of the beautiful Sardinia. Evocations that make the consumption of these made in Italy products even tastier “.