entra nei ristoranti

The Assapori Consortium brings together the most significant experience in Calabria in the field of quality catering.

Founded in 2003 by Confindustria Cosenza, The Consortium, which is a non-profit organization, aims to enhance the excellence of Calabrian gastronomy through the promotion and realization of initiatives and actions to improve the hospitality and level of the services of catering facilities and to promote the culture of food quality, encourage greater quality factors incorporated in production, processing and food preservation, promote organic and environmentally friendly production, raise awareness of quality food and wine taking advantage of its potential as a tool for tourist attraction.
The Consortium's aim is to create a network of companies active in the quality catering field, localized within the region of Calabria, and to improve the quality of services provided in order to promote, under the auspices of a common brand, in domestic and foreign markets, the typical cuisine focuses on the enhancement of local wine and food.

The President of the Consortium is Concetta Greco of the restaurant L'Approdo di Vibo Valentia Marina. The Board of Directors is composed of Pinuccio Alia of La Locanda di Alia in Castrovillari, Denise Miglietti of La Tavernetta in Camigliatello Silano, Tonino Napoli of Pantagruel, Maurizio Sciarrone of De Gustibus in Palmi, Francesco Sculli of Gambero Rosso and the Vice President Ivano Daffinà of Filippo's.

The Director of the Consortium is Rosario Branda, Director of Confidustria Consenza and the Academy of Italian Cuisine. The secretary is in Confindustria Cosenza.

THE MISSION

The Consortium supports the promotion of excellence in the cuisine of Calabria through the promotion and implementation of initiatives and operations  to improve the hospitality and level of the services of catering facilities, promote the culture of food quality, promote typical regional products and dishes,  encourage greater quality factors incorporated in production, processing and food preservation,  promote organic and environmentally friendly production and  raise awareness of quality food and wine taking advantage of its potential as a tool for tourist attraction.

THE BOARD OF DIRECTORS

GRECO Concetta President
DAFFINÀ Ivano Vice President
ABBRUZZINO Antonio Adviser
LECCE Pietro Adviser
FERRINI Marco Adviser
SCIARRONE Maurizio Adviser
MORRONE Daniela Adviser
SCULLI Francesco Coordinator of Scientific and Technical Committee
BRANDA Rosario Director of Consorzi


Statute of the Consortium