Apr. 16 – The best recipe for Easter 2014 comes from the Italo-Latin American Institute (IILA): 80% of Ecuador’s nacional arriba cacao, Paraguayan stevia, cocoa butter and just the right amount of solidarity. The IILA Easter egg, a project of the Italian Development Cooperation of the Ministry of Foreign Affairs, was presented at the Rome headquarters of the IILA. “It’s the first time that the IILA materializes a complementary project that has the expressed goal of social and productive cohesion,” said the Secretary-General of the Institute, Giorgio Malfatti di Monte Tretto. The Easter egg is made with cocoa from Babahoyo (Ecuador) and is completely sugar-free, as it is produced with stevia Rebaudiana, a zero-calorie natural sweetener from Paraguay. The egg provides a market outlet for small producers in the South America thanks to the collaboration with the Association of Italian chocolate producers. Stevia is collected and maintained women in the rural communities of San Vicente and Chinò Kuè in Paraguay. The egg sale proceeds will be collected by the Giotto cooperative, which works with 100 inmates at Padua’s prison center, and then transferred to the rural communities in South America. Claudio Padua, the Directorate-General for internationalization policies and the promotion of exchanges of the Ministry of Economic Development, showed his satisfaction with the initiative: “In its simplicity, the design is very innovative and fruitful for international development: commercially, socially and for the promotion of healthy eating habits.” Stevia leaves contain a complex set of glycosides that sweeten foods without adding calories, it is harmless, and with multiple properties recognized by the pharmaceutical and herbal industry. “We cannot make any promises, but the Ministry hopes to continue this process through the provision of funds,” added Padua. “The immediate advantage is promoting Paraguay’s economy, and this can be further strengthened. In Italy, we have the technologies that allow us to bring to one specific community the necessary machinery to complete the entire production cycle.” The eggs are produced by hand and are born from the creative inspiration of master chocolatier Mirko della Vecchia, president of the National Confederation of Crafts for the food industry. The IILA, in collaboration with the Giotto cooperative, will distribute 1000 eggs to the pediatric and diabetes operating unit of ULSS 20 Verona, to the kitchen for the poor of Padua, and to Cottolengo in Sarmeola di Rubano. Each egg contains a surprise that aims to develop young people’s knowledge of South American countries and brief information about the properties of stevia to promote its consumption.
