We have worked with a variety of clients and always strive to deliver the best results and develop strong client relationships. Some of our clients have been with us more than 20 years, which reflects the quality and consistency of our work.

Consorzio Produttori Antiche Acetaie Aceto Balsamico Tradizionale di Modena P.D.O.

The Consorzio Produttori Antiche Acetaie is the association of Aceto Balsamico Tradizionale di Modena P.D.O. producers. On 17th April 2000, the European Commission admitted the ‘Traditional Balsamic Vinegar of Modena P.D.O.’ amongst products which have Protected Designation of Origin on them. All Traditional Balsamic Vinegar of Modena P.D.O. is examined and judges by a board of five expert tasters. After that is is only sold in special bottle-cruets, created by Giugiaro Design, each showing a numbered guaranteed seal. The Producers Consortium has worked hard to inform consumers for more than thirty years, and consumers can now get the real ‘Balsamic’ in genuine cruets with the numbered seal.

Brand Dialogue has been marketing Aceto Balsamico Tradizionale di Modena P.D.O. in the UK in 2017 as a joint campaign with Parmigiano Reggiano P.D.O., known as ‘The Culinary Project’ . Our appointment came about because of our experience with certified products and endorsement from the Parmigiano Reggiano Consortium.

The Culinary Project Assi nella Manica campaign promotes the history, production, quality and uniqueness of these P.D.O. products. The Culinary Project Assi nella Manica includes; events at Massimo, Petersham Nurseries, Sager and Wilde and Bocca di Lupo; culinary trainings at Selfridges, Briciole Deli and Borough Market; as well as online and social media marketing programmes. Italian chefs from the Chef to Chef organisation will work with chefs from the above mentioned restaurants to create bespoke menus featuring Parmigiano Reggiano P.D.O. and Aceto Balsamico Tradizionale di Modena P.D.O.

 

Activities include
During the work for the Culinary Project: promotional activities with regional delicatessens; recipe development; literature; media relations; press releases; product sampling; press restaurant events; educational seminars; staff product training; retail promotion; promotion and educational activities for chefs. Work with Chef to Chef, promoting chefs from the region of Emilia Romagna from top Italian restaurants through menu development and partnerships with London restaurants, offering free samples paired with Parmigiano Reggiano chunks for press and consumers.

Summary

  • Protected Denomination of Origin status
  • Focus on origin, authenticity, quality and traceability
  • Culinary Project – The Perfect Italian Pair with Parmigiano Reggiano (Joint Activities)
  • Promotion of different ages and maturation
  • Menu development with top London restaurants including Petersham Nurseries and Bocca di Lupo
  • Work with Italian chefs
  • In-house design of recipe books and information booklets