From wine to carasau, the international plan for Sardinian products

From wine to pane carasau, via tuna and botargo, finishing with pecorino cheese. Sardinian products are conquering Japan. It is a positive result, in fact, that of the participation of Sardinian companies in the 51st edition of Foodex Japan, promoted by the Region of Sardinia. For three days, eight Sardinian companies, coordinated by the Department of Industry, participated in the collective of Italian companies organised by ICE Agenzia at the Big Sight exhibition centre in Tokyo. Among the most significant moments of the three days was an event involving institutions, companies, potential buyers and the local press in which Michelin-starred chef Yoshimi Hidaka created an exclusive menu using ingredients from Sardinian producers. During the evening, Industry Councillor Emanuele Cani's official Gaia De Donato brought greetings. "For us, this evening represents much more than a promotional moment," he said, "it is part of a broader process of strengthening institutional and economic relations between the Region of Sardinia and Japan, in continuity with our participation in Expo 2025 in Osaka. This is the third edition of the presence of the Department of Industry at Foodex, bearing witness to an ongoing commitment to consolidating the positioning of Sardinian companies in a strategic market such as Japan'. From Sardinia the products of the wine sector, from the network that includes 9 producers from different areas of the island. And then bread, tuna and pecorino cheese.

Great interest was also aroused by a local chef's cooking show featuring Sardinian products held in the Region's exhibition space, introduced by the director of Ice's Tokyo office, Giampaolo Bruno, who thanked the Directorate General for Industry "for its vision and constant support for the project to promote the excellence of this beautiful region on the Japanese market". Not only that, there was also another passage from the director: 'The Ice agency's task is to accompany Sardinian companies along the path of internationalisation in the Japanese market,' he reiterated, 'transforming these moments of tasting into concrete opportunities for commercial collaboration, creating solid and structural connections between Sardinian producers and Japanese operators. That's not all, however, because to close the oriental experience for Sardinian producers, there was also a visit, promoted by ICE, to two large-scale food distribution chains. And on the horizon, the possibility of new agreements and growth in the Japanese and neighbouring markets.