Webinars

Lisa Jackson

Our 3-part webinar series shares insights about the flavors that can help formulators and marketers build connections with shoppers across the dairy, deli, and bakery aisles. 

Gary Riccini

Discover the art and science of truffles in this educational webinar. Explore their origins, cultivation, and the factors that create their unmistakable aroma and flavor. Learn about Sabatino’s rich heritage and unwavering dedication to truffle excellence.

Tara Murray

Join Tara Murray, VP of Marketing at Fresh Innovations, as she explores strategies for creating the ultimate dip destination within Grab & Go sets. Discover how to meet consumer demand with convenient, high-quality dips that...

Jewel Hunt

Registration is open for the 2025 Charcuterie Professional Certification Exam at the IDDBA Show! Join Jewel Hunt, IDDBA-Certified Salumiere Professional, for her top study techniques so you can learn how to manage...

Christopher Eastwood

Prosciutto di Parma is a pinnacle of Italian culinary craftsmanship, renowned for its exquisite flavor, delicate texture, and centuries-old tradition.  In this webinar, we'll delve into the rich history and artisanal techniques behind the production of...

Join Miles Agatha-Currier, Education Coordinator and Cure-ator of the IDDBA's Charcuterie Professional Certification Exam, for a study session. Attendees will be informed of exam processes for both in-person and virtual...

Jeff Sindelar

Fermented sausages were invented out of need for food preservation and have evolved over time embracing science based technologies and “art” driven techniques. Today, fermented meat products continue to gain...

Carlos del Hoyo

Join us for a journey into the world of Spanish cured ham as Carlos del Hoyo Marketing manager at Consorcio del Jamón...

Stefano Scarso

Join Stefano Scarso from Rovagnati as he provides insight on how to enhance the enjoyment experience through pairings of Italian "salumi" with different foods and drinks.

Stefano Scarso

The Guide on How to Best Handle, Slice and Preserve Whole Pieces of Italian Charcuterie: Prosciutto Cotto, Prosciutto Crudo, Mortadella, Salame… the Italian Way.

Stefano Scarso

A journey in the into the history of Italian “salumi” (charcuterie), from ancient Roman times to today. Discover the origins of Italian tradition and the evolution...