Missions in Italy of journalists, food blogger, influencers, bartenders coming from the Countries target of the programme.
The mission programme envisages more information on the following specific topics:

1. Varieties, quality and conditions about European production as well as on results of scientific studies;
2. Information on Community legislation which stipulates rigorous norms on production, quality indications, labelling and commercialization, which guarantee product quality and traceability to consumers;
3. Transmission of concepts of the pleasure of being able to schoose a big variety of European products of diverse origins, enhancing the bond between European production and terroir.

In the same time, participants will develop a programme of guided tours in order to deepen knowledge about terroir and all the connecting links of the chain.

Organization of evening consumer events in the week-end (Friday and Saturday) at selected Manhattan and Boston pubs/bars. The American bartenders trained by an Italian specialist on the new mixology trend of using grappa as ingredient for new cocktails and long drinks inspired by the Italian way of living.
The objective of event is to reach a younger target by proposing a new European lifestyle. restaurateur or bartender with new possible cocktail, apéritifs and long drinks.

Matching of end-of-meal grappa list exclusively for clients for a week in Restaurants Manhattan and Boston. Other than this consumer activity, during the “week” other specific themed events will be organized on invitation for buyers and influencers inside the participating restaurants.
The activity in restaurants last between lunch and dinner, the product will be proposed for consumption also for apéritif cocktails.

Business meeting b2b e b2c which the inolvment of producers, buyers, importers, Ho.Re.CA., distributors, media, wine lovers, specialized press, bloggers, bartenders.

The meetings take place, considering the characteristics of the product presented, with a lunch to allow for product tasting both in its an after-meal version as we as in a “mixology” version as apéritif.
The programme of activities include a seminar by american specialist of beverage to explain the product, origin, quality systems, production, tasting, etc.