Since 2016 the Alta Etruria Chefs Association organizes 'Eccellenze di gusto', an event that includes events that include the valorization of agri-food excellence, table culture, and the environment. The 2024 edition, which last September has already archived the first of the three events scheduled in Asciano (Siena), on November 23 and 24 has scheduled the event 'Crudi in Italia', eighth edition of the national raw milk dairy award, and on December 14 'Pepe e sale', seventh edition of the Italian Salami of Excellence award.

Both events will be held at the Palazzo Corboli Museum. The event was presented this morning at Palazzo del Pegaso. With the vice president of the Regional Council, Stefano Scaramelli and the councilor Anna Paris, the mayor of Asciano Fabrizio Nucci spoke, for the Cuochi Alta Etruria association Gianfranco Giannetti, for the Scholastic Institute of Cortona the school principal Iasmina Santini.

"An important initiative supported by the Regional Council - Said Vice President Stefano Scaramelli - that brings together culture, food, tradition, environment and territory. Asciano, in the heart of the Crete Senesi, is a very beautiful place, where the food and wine tradition marries perfectly with places of great landscape suggestion."

"An award, 'Crudi in Italia', which was born in an area of ​​great traditions like Asciano - Said Councilor Anna Paris - and which has now achieved national importance, with dairy companies from all over Italy. An event dedicated to unpasteurized milk, which is judged by a jury of experts, even in a mature sector such as cheese, there is experimentation and innovation to adapt products to the tastes of young and old."

"Our territory is characterized by excellent products - Said Mayor Fabrizio Nucci - and the event intends to enhance the production of our dairy products and our wines, an important economic source for the development of our companies. Our commitment is to support with conviction our agricultural productions of higher quality."

"An initiative that was born many years ago and became autonomous about ten years ago – said for the organizing association Gianfranco Giannetti - Our events tend to enhance food and its high quality, promoting the most characteristic productions of our territories."

"Let's bring together in this initiative the school institution, therefore the future - Said the headmistress of the Cortona Institute Iasmina Santini- and the quality production of our territories, the tradition. A Tuscany brand that manages to keep together the development policies and the gastronomic knowledge of these areas so rich in tradition."

The prize dedicated to raw milk dairy products is mainly aimed at producers of products made in the traditional way in the national territory, with particular attention to the producers of Tuscany who are contacted in a widespread manner and where possible are highlighted and valorized with awards that distinguish their peculiarities. Companies that deal with the national and international marketing of high-quality products are also involved. Finally, the population that directly participates in conferences, awards, and tastings is made aware of the consumption of excellent products derived from the transformation of raw milk.

The choice of Asciano as the location of the event is not accidental. Initially, the project was supposed to be dedicated to raw milk pecorino cheeses and, given the Crete Senesi's vocation for sheep farming, Asciano was therefore the natural place to realize it. Subsequently, the organizers decided to open participation to other types of dairy products and therefore to milk, both cow and goat, because the quality of raw milk cheese could not exempt us from including all productions. The following year, pork butchery products were added, to search for the “flavors of the past”. The scientific-organoleptic evaluation group of products of excellence was born following the more than ten-year contribution given by the founders to the affirmation of the Suino Cinto Senese DOP and the Cinta Senese products derived from it.

The organizers intend for the event to have a positive impact on the economy and the market. With regard to the economy, the objectives concern the sectors of tourism, ecology and high quality production, highlighting Tuscany as a whole and the Crete Senesi area in particular as distinctive for the quality of food and the environment; anchoring, in line with regional and local policies, territorial culture and table culture; bringing the resident populations and tourists closer to Tuscan food and wine traditions; expanding the direct benefits deriving from products that are configured as a driving force for gastronomic tourism.

With regards to the market, the objectives are aimed at to the growth of the market for excellent products deriving from the processing of raw milk and to the opening of new markets, including international ones.