On Monday, October 19th, as part of SIAL Paris 2026, the conference “From grazing to the global market: the value of cheeses in Denomination of Protected Origin (DOP) of Sardinia”, promoted by the Sardinia Region and organized by the agency Laore, the regional agency for development in agriculture. The conference will take place from 10:30 to 12:30 in hall 504 near the entrance of hall 5A.
Sardinia will be a great protagonist of SIAL Paris 2026: the Region will be present, in fact, in Hall 1, Stand B216, with a group of 15 SMEs of the agri-food sector.
At the center of the meeting of 19 October, which will see the participation of the regional council member of agriculture, Francesco Agus, there will be Pecorino Romano DOP, Pecorino Sardo DOP and Fiore Sardo DOP, told not only as products of the dairy tradition, but as part of a system that binds breeding, territory, landscape and culture.
“The SIAL in Paris is an important opportunity to present to an international audience the quality and value of our agri-food productions. The Pecorino Romano DOP, Pecorino Sardo DOP and Fiore Sardo DOP are three excellences and tell a piece of important history of Sardinia, but above all the ability of our companies to combine tradition, quality and innovation, responding to the needs of consumers increasingly attentive to the origin, traceability and characteristics of the products they buy.
The presence in Paris also aims to strengthen the presence of our PDO cheeses on international markets, consolidate relations with business operators and open new sales opportunities. The comparison with importers, distributors, professionals and buyers is essential to understand the evolution of demand and to identify new commercial outlets for Sardinian productions, in an increasingly competitive market”, says the regional Councillor for Agriculture, Francesco Agus.
The project was created with the aim of promoting Sardinian PDO cheeses on international markets and, at the same time, enhancing the role of sustainable local supply chains: DOP products have a fundamental role in the regional agropastoral reality. It will also be an opportunity to link tradition to new consumer trends: the search for genuine product and tradition is in fact a trend that is never present, both for the authenticity of experience and for the ever greater attention to health.
Sustainability, new consumer trends, innovation, traceability and business development opportunities are included.
It will be explained the strong link between products, landscape and cultural heritage, each DOP product is the son of its territory and maintains with it an indissoluble relationship.
In the economic field, key issues such as the local economic impact of the DOP cheese industry and export opportunities will be addressed. And finally, illustrated the traditional and craft production methods that still distinguish them, and how innovation has entered production processes, packaging and traceability.
It will start from Sardinia and its historical relationship with the production of ovine milk, introduced by Massimiliano Venusti, responsible for the development of the dairy sector of the Agency LAORE Sardinia, and then enter the merit of the characteristics of the three cheeses.
The Pecorino Romano DOP will be dedicated a deepening curated by Riccardo Pastore, director of the Consortium for the protection of the Pecorino Romano cheese, with particular attention to the ability of the product, of ancient tradition, to reach markets far from the territory of origin. Annalisa Uccella, director of the Consortium for the Protection of Pecorino Sardo cheese, will be focused on the characteristics and versatility of the product. Massimiliano Venusti will present, then, the Sardo DOP Flower, raw milk cheese expression of the cheese dexterity of the island handed down by the shepherds.
The conference will be a moment of comparison with importers, distributors and buyers of the French market, food information operators, catering professionals and aims to create new opportunities for knowledge and relationship for the Sardinian dairy sector.
To close the meeting there will be the waiting guided tasting of the three DOP cheeses, accompanied by wine and traditional Sardinian bread.
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