Earlier this week, IACC business development manager Francesca Bacci accompanied Texas-based chef Luciano Salvadore to the Mercato delle Eccellenze di Calabria (MEC) in Calabria.

Chef Luciano, the executive chef at Il Calabrese restaurant in South Lake (Dallas), had been asked by MEC’s founder and director Giovanni Guido to be part of panel was tasked withs selecting the best Calabrian products to be included in MEC’s first offering in the state of Texas.

After all, who better than chef Luciano, an expert in Calabrian cuisine and a highly respected restaurant professional who has his finger on the culinary pulse of the state?

Giovanni and chef Luciano were also part of a panel and standing-room-only seminar on the foods and wines of Calabria at this year’s Taste of Italy in Houston in March.

Giovanni, Francesca, and chef Luciano were joined a number of leading Calabrian food producers and experts who shared their insights into the best of Calabrian gastronomy.

“It’s important to work on building up our presence in foreign markets,” said Giovanni. “Calabria’s foods and wines are trending,” he added, “and we need to act on that momentum. Our next step will be for MEC to present these products at the next Taste of Italy in Dallas.”

Image via Agrinvita.