Webinars

David Natalizia

Join us for an enlightening webinar on ‘Prioritizing People – Safe Employees Make Safe Food.' Unlock the key to food safety excellence by exploring how prioritizing employee well-being...

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 Gholson

Join Jeff Gholson, Senior Vice President of Procurement at Rise Baking, for a quarterly bakery commodities outlook. Jeff will share insights on grains, butter, cocoa, sugar and help you prepare for the...

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...