The “I Ciacca” Foundation for Food Excellence - Picinisco...Picinisco - 1017 – 2017 - A Millennium of Tradition The “I Ciacca” Foundation for Food Excellence Characteristics

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The “I Ciacca” Foundation for Food Excellence �

�For over 500 years a Place to Teach and to Learn �

And Tomorrow an International Exchange, �rooted in Agriculture, Gastronomy and Hospitality, �

of Knowledge, Practical Experience, Work Opportunity and Business Creation�

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Key Partners already committed

Ø  Queen Margaret University, EdinburghØ  Instituto San Benedetto Cassino - Alberghiero – AgrarioØ  Food Education Italy, MilanØ  Dott. Alberto Antonini, EnologoØ  Valvona & Crolla Ltd Ø  Victor & Carina Contini Restaurants Ø  Chardon Hotel & Restaurant GroupØ  The Di Ciacca Family

Our Ambition – “ To build a collaboration between institutions in Scotland and Italy relating to food and Learning - from field to table and to market - involving growing, gastronomy, cooking, hospitality and business skills. And so to create a system and knowledge base which helps young people to gain the hope and confidence to recover land; deliver excellent organic products to the markets, which really value the products (either through cooking or to consumers) with the business skills to create micro -businesses which employ 3-10 people - all against a background of the importance of gastronomy to health, environment and nation and the use of modern scientific knowledge and techniques (but not chemicals)

I Ciacca, Picinisco - 2012 �

Overgrown and Abandoned

The “I Ciacca” Foundation for Food Excellence

I Ciacca - a brief history

•  Occupied for over 500 years by the same family•  Therefore prior to abandonment was Sustainable and Biological•  Principal Production: Wine, Fruit, Wheat, Herbs, Pig Products•  Barter provided Olive Oil and Cheese, produced by neighbouring farms•  Division among family members commenced around 1840s eventually turning a

sustainable farm into subsistence farming before being abandoned•  Abandonment started around 1910, although 3 branches of the family survived until

leaving in the 1950s and 1960s - the penultimate dying in 1968 and the last dying in the early 1980s

•  Strong evidence pre WWII of a willingness on at least part of the family to return•  Over 200 pieces of land have recently been reacquired (from over 140 distant

relations or persons who received property for caring services) and re-assembled•  in 2 years over 20 hectares of land have been cleared, drained and are being

replanted with the local vine - Maturano - which had almost been lost•  A further 10+ hectares have been recovered for production of Olive Oil•  DNA Research completed on a pre Phlloxera200year old vine which has been

discovered


Key Points Ø  Evident sustainability

Ø  Occupied by same family for 500 years / Abandoned / Recently Reclaimed

Ø  Family Tradition of Promoting Education, Effort, Customer Care and ExcellenceØ  Press Attention and Recognition already confirmed

Ø  Excellent relationship with Press and Media in Scotland and ItalyØ  “URSA Italia Award – Best Project for a Better Tomorrow 2015”

Ø  Combining Agriculture, Gastronomy, Cooking and MarketingØ  Collaboration among Universities and Colleges in Scotland and ItalyØ  A Partnership between Education and CommerceØ  A Sustainable Non Profit FoundationØ  Value of Work to date to be contributed to the Foundation by the Family – around €1,000,000

Ø  18 months Refurbishment led by a Very Experienced Professional TeamØ  Funds required to complete - €4-5,000,000


Agriculture

Hotels Restaurants and

Quality Food Markets

The Exchange

Cultural, Employment

and Entrepreunerial

Tradition And

Community

Media Virtual Learning, Media and Press

Cooking

Gastronomy. The Importance of Food to Health, the

Economy, Social Wellbeing and

Cultural Traditions


International Exchange in Agriculture, Gastronomy, Work

Experience and Business Opportunity

Research Cultural,

Scientific and market

Schools

Universities

Development of Val di Comino

Picinisco - 1017 – 2017 - A Millennium of Tradition


Characteristics - Picinisco, Val di Comino

•  Physicalo  Situated outside town of Picinisco, near to Montecassino, half way between Rome and Napleso  Catchment in 2 hours drive 8+ million and 20+ million visitors annuallyo  560m above sea levelo  La Meta mountain range (5 kms to the east) is 2400m above sea level and from the summit of which can be seen

the Tyrrhenian and Adriatic Seaso  Ground is clay and rockyo  To best of our knowledge, chemicals have NEVER been used on the groundo  Use of Scientifically Proven Techniques to improve production

•  Culturalo  Strong local tradition of Agriculture and Simple Foods o  Strong links between Scotland and Italyo  Deep understanding of Quality Food & Wine market o  Strong International Contactso  Deep appreciation of importance of Education

•  Historico  Millenium will be celebrated in 2017o  Part of the ancient lands of the Abbey of Montecassino, repository of ancient knowledgeo  Visited and written about by Edward Lear, Edward Craven, John Murray, DH Lawrence and Archishop Mario

Conti amongst others

Case I Ciacca centro rurale Società Agricola I Ciacca srl

Picinisco centro storico Sotto le Stelle srl

The “I Ciacca” Foundation for Food Excellence I Ciacca - a brief history

•  Occupied for over 500 years by the same family•  Therefore prior to abandonment was Sustainable and Biological•  Principal Production: Wine, Fruit, Wheat, Herbs, Pig Products•  Barter provided Olive Oil and Cheese, produced by neighbouring farms•  Division among family members commenced around 1840s eventually turning a

sustainable farm into subsistence farming before being abandoned•  Abandonment started around 1910, although 3 branches of the family survived

until leaving in the 1950s and 1960s - the penultimate dying in 1968 and the last dying in the early 1980s

•  Strong evidence pre WWII of a willingness on at least part of the family to return

•  Over 200 pieces of land have recently been reacquired (from over 140 distant relations or persons who received property for caring services) and re-assembled

•  in 2 years over 20 hectares of land have been cleared, drained and are being replanted with the local vine - Maturano - which had almost been lost

•  A further 10+ hectares have been recovered for production of Olive Oil•  DNA Research completed on a pre Phlloxera 200 year old vine which has been

discovered


A Vision of Tomorrow


Philosophy

•  Back to the Futureo  Using modern knowledge and science to enhance the natural and traditionalo  Organico  Sustainable

•  Respect for Tradition with a willingness to improve•  Young workers (being trained to be leaders)•  Demonstrating Excellence of Traditional Products•  Appreciating Taste•  A Place to Teach and to Learn•  Finding Markets which value quality•  Integrity and Traceablity - inherent in methods and marketing•  Collaboration and Business Creation

The “I Ciacca” Foundation for Food Excellence Di Ciacca Family Achievements since 2012 in Picinisco:-

1.  Albergo Diffuso Sotto Le Stelle reconstructed from a building (parts of which are 1,000 years old) abandoned after an earthquake 30 years ago (www.sottolestellepicinisco.it)

2.  Sotto Le Stelle has been recognised by Touring Club Italia (with the Gold Prize “Stanze Italia”), Ospitalita Italia, Michelin (with a special mention) and a number of other publications

3.  Soc Agr I Ciacca srl has:-1.  re-assembled 23 hectares of abandoned land and cleared about 18 to date.2.  re-assebled around 2,500 m2 of the abandoned borgo, I Ciacca3.  planted 4 hectares (and about to replant a further 3 hectares) of a nearly lost local grape variety Maturano4.  completed the design of a new Cantina, designed with the advice of one of the leading international winemakers, Alberto

Antonini5.  started the process of having Maturano recognised as DOC

4.  Extra Virgin Olive Oil has already won prizes and used by, among others, Gleneagles Hotel and 2 Michelin restaurants in Scotland

5.  80+ local recipes collected to create a Recipe Book

6.  Video Interviews recorded of former inhabitants and a short film has been produced

7.  Local Guidebook published in conjunction with Turismo Culturale (http://www.ilturismoculturale.it/)

8.  “On the Farm” Management Training has commenced and a Manual and Register of Local Plants (and their uses) are in preparation. Preparation is being made for a Garden of Record to register and protect local species

9.  The Family activities have stimulated the recovery by others of much land once abandoned and a start to significant third party investment

Construction about to Commence

Tradition and Innovation in wine making

The “I Ciacca” Foundation for Food Excellence Aims

Ø  To be self sufficient and sustainable in 3 years

Ø  To become a Model of regeneration of abandoned land and buildings

Ø  To be internationally recognised for the quality of learning and research in the relationship between grower and consumer

Ø  To give confidence to a community and a new generation

Ø  To be a keystone in the economic regeneration of Val di Comino

Ø  To build on existing International relations

Ø  To stimulate an environment for new Businesses to be created


Proposed Legal & Admininstrative Structure

•  Foundation established as a Scottish Charity o  Tax breaks for contributorso  Will be seen as Inward Investor in Italy (Publicity & Grant benefits)o  Not illogical given strength of Scottish connectiono  Italian legal structures are currently too rigid

•  30 year lease of buildings at a peppercorn rent (possibly include forestry and other land)

•  Board consisting of one representative from each partner

•  Principal & secretary will manage the facility

•  Visiting Lecturers will provide most teaching

•  Practical Support provided by Soc Agr I Ciacca Srl


Expected Income StreamsØ  Students Residential & Day StudentsØ  Lessons on Line - Live Ø  Lessons on Line - Pre recorded access with subscriptionØ  Masterchef Programmes - Traditional / Local / Experimental / Visiting

ChefsØ  Travel for Experience MarketØ  Agriturismo / RestaurantØ  Product SalesØ  Commission on Wine & Olive Oil SalesØ  Scientific Product Analysis for local food producersØ  Labelling & Design Consultancy for local food producersØ  Focus for E commerce for local businesses adopting our PhilosophyØ  Commission on Work Placements organised Ø  Possibility of Investing in New Start upsØ  Franchise Opportunities???

The “I Ciacca” Foundation for Food Excellence Construction - Design, Programme & Projections

Ø  Approx 2,500 m2 of useable spaceØ  Full Site Surveys and Trial Bores have been completedØ  Initial Design has been completed, to include

Ø  School / teaching areasØ  14 ensuite bedrooms Ø  Library & MuseumØ  Tasting Areas Ø  Production AreasØ  Hospitality AreasØ  Masterchef Kitchen with Internet Transmission Facilities Ø  Scientific Laboratory

Ø  Detailed design has been completed on one of the buildings comprised in the complex - Ø  to serve as a template for the remainderØ  to demonstrate energy efficiency & sustainability

Ø  Refurbishment Programme – 18 monthsØ  Budget €4-5 million.

v  Market Research in coursev  Detailed Business Plan in Preparation


Next Steps

Ø  Confirm partners and the nature of their rolesØ  Meetings are currently being programmed and Agendas / Workikng Papers Prepared

Ø  Finalise Business Plan Ø  Market research currently being conducted to enable Business Plan to be advanced

Ø  Complete Fund raisingØ  EC funds and Private Funds are being researched

Ø  Carry out developmentØ  All permissions will be in place within a short period

Ø  Launch


Why create the International Center of Food Excellence in Val di Comino?Because: -

1.  The territory is so small and easy to control

2.  Val di Comino is generally recognised as historic, forgotten and uncontaminated

3.  The territory has a strong diaspora – especially in Scotland

4.  A Scottish investor: -a)  has already invested in the fields of tourism and agriculture in the area,b)  has already shown its interest and its ability to involve other companies and young,c)  already has the interest to attract other investors, but does not have the desire to promote to those investors

Italy with these problems that he has encountered.

5.  The young people of the area have already demonstrated an energy and enthusiasm to change things

6.  The mayors of the towns of the valley are looking for a project in common and have a desire to work together

7.  Prospective International Partners have already shown an interest in the project.

8.  A small investment can make a major difference


July 2015

“I’m also very supportive for the development of the Center of Excellence in Agronomy, Wine and Gastronomy because it could really be, as well as a forum for discussion and training on three related topics, also a place where we discuss the recovery of a beautiful area, uncontaminated and with great potential in wine and agricultural quality that has been abandoned in recent decades for social and economic reasons removing from the young hope of finding a future in their homeland. I believe that this Center could instead rediscover the enthusiasm and the energy necessary to revitalise the valley to the social and economic level it merit.” Alberto Antonini

The I Ciacca Centre for Food Excellence

A Very Experienced Professional Team

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Online resources &

forum

Collaborations with local, national &

international educational institutions

Educational offering from

Masters Level to children’s day

courses

Short courses for local entrepreneurs

Extended courses (online & present) & exchange for

international entrepreneurs

Support & consulting services for local food businesses

Hub for knowledge exchange

Product analysis & development

Vineyards, olive groves, fruit & honey production

Study & celebration of local food

traditions

Recording & studying local

foodways

Recording & studying local

agricultural practice

Event space Lectures,

seminars, public events

The I Ciacca Centre for Food Offering an inclusive space for the research and cultivation of a positive food future, that respects and supports local culture, history and land.

Centre for Food

Research

School of Food & Agricultural Excellence

Centre for Food Entrepreneurship

Community Resource


The “I Ciacca” Foundation for Food Excellence�

An indication of Curriculum Subjects

Preliminary / Admin. / Business

PhilosophyHistory of agriculture in Territory.State agencies - ASL, ARISAL, C.CommBusiness planningFinancingPublic Funds & Grants Importance of CashflowMarket ResearchMarketing PlanPurchase / Legal StructureInsuranceEmployees / contractsScientific Analysis / Lab.TraceabilityTrade associationsStorage Bottles, Jars & containersLabellingMarket choice / PricingMaterials for promotionsDistributorsExportPacking & ConsignmentE commerceCustomer Satisfaction

Agriculture

Importance of WeatherCalendar of Work

Forests and WoodsCleaning the soilSurveys and Soil AnalysisLevelsDrainageChoosing plants - Local?Organic or not?Biodynamic or not?DOC and DOPPruningFertilizersGraftingCare of plantsPlague, mold and other problemsHarvestingProcessingSustainabilityScientific Aids

Wild plants

Gastronomy

The KitchenSecurity and HygieneEquipmentTraditional recipesIngredientsPreparationThe Importance of PresentationNutritionPreservationHow to balance a menu

Calendar Menu - ie importance of Seasonal FoodsZero kilometer foods

Vines & Wines

HistoryQuotasLocal VinesProduction TechniquesStorage

Infusions / Spirits / Digestive


Some of Professionals originally from Picinisco and Val di Comino, who have indicated an interest in the Project:

Ø  Virginia Arcari, Lawyer, New YorkØ  Philip Contini, Chairman, Valvona & Crolla Ltd, EdinburghØ  Marco Coppola, Deputy Head of Transport Unit, EU Commission, BrusselsØ  Marco Di Ciacca, Director Product Development, Bacardi(UK) Ø  Mark Pacitti, CA, Partner, Deloittes, LondonØ  Mike Pacitti, CA, Director, House of Fraser LtdØ  Michael Pagliari, Stockbroker, Smith & Williamson, Villa Latina & LondonØ  Paolo Siniscalco, Accountant, Picinisco, New York & RomeØ  Olga Polizzi, Rocco Forte Hotels, Casalattico and London

The I Ciacca Centre for Food Excellence

Sofia Di CiaccaMA (Hons), LLB - Presidente

Soc. Agr. I Ciacca SrlVia Giustino Ferri 1/7Picinisco 03040 (FR) - Italia+44 7905 655152 [email protected]

PICINISCO - ITALIAALBERGO DIFFUSO

Cesidio Di Ciacca

Sotto Le Stelle SrlVia Giustino Ferri 1/7, Picinisco 03040 (FR) - Italia

+44 7785 366369 • cesidiodiciacca@sottolestellepicinisco.comwww.sottolestellepicinisco.it

Documents

The “I Ciacca” Foundation for Food Excellence - Picinisco...Picinisco - 1017 – 2017 - A Millennium of Tradition The “I Ciacca” Foundation for Food Excellence Characteristics