Provolone Valpadana PDO is set to feature in a four-week gastronomic event across Australia, marking the second edition of the Original Profiles of Quality (OPQ) Restaurant Weeks. The initiative is part of a three-year project aimed at promoting European-certified foods in Australia, with Provolone Valpadana PDO taking the spotlight in a range of dining establishments, from fine dining restaurants to food trucks.

The event follows a successful first run that reportedly reached almost 100,000 contacts. This year, 100 restaurants will offer dishes featuring Provolone Valpadana PDO, a cheese known for its unique flavours and authenticity. The OPQ project, promoted by the Consorzio Tutela Provolone Valpadana and co-financed by the European Union, seeks to raise awareness about the origin, quality, and authenticity of Provolone Valpadana PDO.

"Australia has shown a deepening appreciation for Provolone Valpadana PDO, with its unique flavours and authenticity resonating strongly here. This Restaurant Weeks initiative is part of a three-year OPQ project, enabling us to showcase this natural cheese in diverse dining settings, strengthening the connection between Australian consumers and European culinary traditions. Our goal is to make Provolone Valpadana PDO a staple in Australian kitchens and menus, inspiring chefs and food lovers alike to explore new tasting experiences," said Giovanni Guarneri, President of the Provolone Valpadana Consortium.

The OPQ project will engage with home cooks, the Ho.Re.Ca. sector, and the Australian media, with the aim of positioning Provolone Valpadana PDO as a trendsetting ingredient in Australian kitchens. Events related to the project will take place in Sydney, Melbourne, and Brisbane over the three-year period.

Information about the events, recipes, and restaurant bookings can be found on the OPQ website and social media platforms (Facebook and Instagram). This initiative is a clear indication of the growing interest in European-certified foods in Australia, and the increasing desire to connect with authentic culinary traditions. It also highlights the potential for European producers to tap into the Australian market, leveraging the country's evolving food culture and appreciation for quality ingredients.