The “Via Veneto” restaurant, in Enniscorthy, Ireland, sees the level of its ITA0039 certification improve from Gold to Platinum level.
The upgrade took place after a new audit conducted-one year after the first certification, as required by the Protocol-by an ASACERT inspector certification, inspection, evaluation and training body, creator of the ITA0039 | 100% Italian Taste Certification system.
The success of Italian cuisine worldwide also stems from the many chefs who act as ambassadors of Italian culinary culture, starting and maintaining restaurants in various parts of the world, not without sacrifice.
One of these is, without a doubt, Paolo Fresilli, who, together with his partner Diana, lead the kitchen of “Via Veneto,” the Italian restaurant in southern Ireland, which they fell in love with during a trip in 2006, the same town where Annie Jameson, mother of Guglielmo Marconi, founded the whiskey distillery of the same name.
Paolo recounts authentic Italian cuisine in its traditional expressions, “Raw material is the protagonist along with passion, flavor and hospitality. These are the only secrets that have led us to improve our offer, so much so that we have reached a Platinum level,” says the chef. “In addition to the variety of dishes, we focus a lot on the conviviality that is typically made in Italy, an aspect that, without a doubt, is what has allowed us to differentiate ourselves from our competitors and, this recognition that comes to us today, after the second inspection by ASACERT, fills us with pride and tells us that the road is the right one,” concludes Fresilli.
Paolo’s story impeccably portrays the dedication, attention and tireless commitment to promoting the culture linked to Italian food and wine products and traditions. A commitment recognized by ITA0039 | 100% Italian Taste Certification.
“It is clear that Italian cuisine has won the hearts and palates of millions of people around the world, thanks in part to the work of Italian restaurateurs, which ASACERT has been certifying for years now. – Commented Fabrizio Capaccioli, CEO of Asacert and creator of the Certification Protocol- Queen of the Mediterranean diet, thanks to agri-food products of undisputed quality, Italian cuisine comes under attack every day from Italian Sounding, which steals 120 billion euros a year from the entire supply chain, and from the attempt of insect flours and synthetic meats to create a commercially favorable environment even in our country. Our task is not only to certify, but to guide consumers around the world, in a constant work of dissemination and knowledge of true Italian products, through the network of Italian restaurants around the world. This is also done through the tool of the ITA0039 app. So congratulations to Paolo Fresilli and his staff for this important achievement, which I wish them to maintain over time- concludes Capaccioli.”