L 'édition 2021 réalisée par Italia a Tavola, compte 321 professionnels au total, dont 28 femmes, et devient un symbole des valeurs Euro-Toques, mais aussi de l'espoir de reprendre bientôt - comme a souligné le président Enrico Derflingher - à vivre des ′′ moments de haute cuisine et de partage ′′
Félicitations à nos confrères italiens pour ce superbe guide mettant en valeur leurs partenaires et leurs membres.
Enrico Derflingher, Presidente Euro-Toques Italia e Euro-Toques International, President of Euro-Toques Italy and Euro-Toques International, a préfacé le guide avec ce superbe message d'espoir et de résilience :
European chefs are teaming up in this difficult time. The situation is serious and constantly evolving. The Euro-Toques International Board of Directors meets each other online every first Monday of the month to analyse an increasingly complex situation and join ranks. We feel despondency and concern, of course, but we also wanted and firmly want to give a positive message of hope: to go ahead to imagine and create the cuisine of renaissance. The individual Euro-Toques delegations wanted to look further and wrote a petition to be forwarded to the European Commission. The renaissance starts from the selection of producers, from farms that respect the environment and animal welfare, which has always been our purpose and value. We cooks give importance to the quality of the raw materials, their seasonality and the territories in which they originate. We defend a farming model made up of small producers, with animals raised outdoors and fed on grass and hay. We strive to carefully select the breeds, highlight the work of our breeders, promote the knowledge of our artisans, educate the consumer on a balanced diet and fight against waste. The “missions” of Euro-Toques Italia abroad to promote the excellence of our cuisine, despite a thousand difficulties, have not completely stopped. The results have been extraordinary, but we must still strive to keep attention on the importance of European Dop and Igp certification, promoting gastronomic education in particular for the children. There is a lot to do but the path is mapped out. With this new edition of the Guide, we strengthen our team, which is growing year after year, and we try to look to the future with optimism.
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