Buffalo mozzarella and Jabugo Dop, the European twinning of taste in Barcelona

It is not just a culinary combination, but a real iron pact between two giants of European agri-food. At the international fair Foodscheduled to Barcelona from 23 to 26 March, the Buffalo Mozzarella Campana DOP and the Jabugo PDO ham they will celebrate a gastronomic twinning which promises to redefine the concept of “international aperitif”. The initiative, promoted by their respective Protection Consortiacompares two absolute excellences. On the one hand the lactic freshness of the Campania buffalo; on the other, the aromatic complexity of Jabugo, the prized Andalusian ham obtained from Iberian pigs reared in the wild in the Sierra de Huelva. The declared objective goes beyond simple promotion: the aim is to strengthen the culture of products with designation of origin (PDO)pillars ofagricultural economy of the European Unionpresenting them as ambassadors of the territories and the centuries-old traditions they represent.

The calendar

The calendar of events is packed and sees the Consortium for the Protection of Bufala Mozzarella Campana as the protagonist within the collective exhibition of the Campania Region (Hall 2 – Stand C61/D61). In addition to the twinning, the Bufala Campana will experience moments of glory alone: Monday On March 23rd she will be the protagonist of a “purity” tasting and, in the evening, she will be the queen of an off-show event in the heart of Barcelona. “Twinning represents a concrete example of European gastronomic diplomacy“, declared Domenico Raimondo, president of the Consortium for the Protection of Mozzarella di Bufala Campana DOP. “In a global market that seeks authenticitythe union with the Jabugo demonstrates that the DOP they are true cultural ambassadors of their territories”.

The value of collaboration

The director of the Consortium, Pier Maria Saccani, is of the same opinion, underlining the uniqueness of the operation: “Let’s have a dialogue different supply chainsand fresh cheese and a seasoned salamiwhich however share the same territorial soul. It’s a way to create new joint promotion opportunities and tell stories of landscapes and traditions passed down for generations.”