Asiago DOP cheese, a symbol of Italian excellence, has been the star of a unique educational initiative aimed at students in Italian culinary institutes. This project, born from the collaboration between I Love Italian Food and the Consorzio di Tutela del Formaggio Asiago, focused on promoting, spreading, and strengthening knowledge of Asiago DOP through educational activities and culinary demonstrations designed for future industry professionals.
In March and April 2024, four educational classes were held in selected culinary schools across Lazio, Tuscany, and Umbria, key regions for promoting Asiago cheese. These events took place in partnership with the Amerigo Vespucci Culinary Institute (Rome), Apicio Colonna Gatti Culinary Institute (Anzio – RM), Bernardo Buontalenti Culinary Institute (Florence), and the Assisi Culinary Institute (Assisi – PG).
Each session engaged around 50 students, offering them the opportunity to deepen their understanding of Asiago DOP under the guidance of an exceptional expert: Chef Cristina Bowerman. With a career that spans fine dining and education, Bowerman shared her expertise and passion for high-quality Italian products, offering aspiring young chefs a dynamic and inspiring learning experience.
Chef Bowerman conducted the classes with a balanced approach that blended technical knowledge, sustainability insights, and personal inspiration. A Michelin-starred chef and ambassador for initiatives focused on sustainability and social inclusion, Bowerman served as a model of professionalism and dedication for the students. Her involvement was instrumental in providing a comprehensive look at Italian cuisine, underscoring the importance of understanding typical Italian products, like Asiago DOP cheese, and the role of sustainability in gastronomy.
Throughout the lessons, students explored the history and unique qualities of Asiago DOP, discovering the profound link between the cheese and its place of origin. Each session opened with an introduction by a Consorzio representative, who explained the project’s objectives, followed by Chef Bowerman’s personal story, which helped engage students by sharing her passion for cheese and commitment to promoting Italian products.
The Consorzio representative then explained how Asiago DOP, protected by its certification, encapsulates the traditions and unique attributes of the mountainous region it comes from. Students also gained insights into production methods and the sustainable practices promoted by the Consorzio, deepening their appreciation for the production chain and environmental respect. A highlight of the session was a guided tasting, where Chef Bowerman and the Consorzio led the students in discovering the various types and ages of Asiago, teaching them to identify the subtle nuances of flavor and aroma. The event concluded with a culinary demonstration by Chef Bowerman, who prepared recipes featuring Asiago to show how this cheese can enhance and elevate creative dishes.
In conclusion, this project is a milestone in I Love Italian Food’s mission to educate not only current professionals but also future chefs and restaurateurs. Through initiatives like this, students were able to gain an educational experience that goes beyond technical knowledge: they learned about the value of authentic products and how to thoughtfully select ingredients, thus honoring the excellence of Italian culinary tradition.
This training is a strategic investment in the sector’s future: it not only equips students to handle the product professionally but also teaches them to make informed and conscientious choices about DOP products like Asiago, of which they can become ambassadors. Initiatives like this strengthen Italian food culture and ensure that future generations will carry forward the values of authenticity and quality in gastronomy.
