On May 27, the launch event of the volunteering and corporate social responsibility (CSR) platform “Marketing without borders” (MSF) was held, a project contained in the Strategic Plan of the Argentine Marketing Association within its program “AAM 2030″.
Its objective is to support transformative projects that need to formalize or improve their marketing strategy.
Inspired by the “Doctors Without Borders” model, MSF invites professionals in the discipline from all over the country to donate their time and knowledge to promote brands, institutions and NGOs with a positive impact on their communities.
The event had Córdoba as the main setting and this first experience served as the framework for the signing of the collaboration agreement between the AAM and Utuco.
Utuco is a project born three years ago that brings together producers and chefs from different locations throughout the province who seek to promote and boost the value of local gastronomy from a novel approach, and with a question: Is there a single flavor, a single food, a unique way of producing it or cooking it, serving it or tasting it, that identifies us as Cordobans?
The Argentine Marketing Association is the meeting place for Marketing professionals in Argentina. It was founded on May 27, 1965 by the initiative of a group of local pioneers, as a non-profit association.
Composed of commercial directors of the main companies of that time and thanks to the contribution, effort and commitment of these visionary men, what began as an art and continued as a discipline, today is a science.
The current president of the AAM is a man from Córdoba: Gaspar Gracia Daponte.
Gastronomic presentation
The agreement between MSF and Utuco was crowned with a dinner at the Goulu restaurant, in which the main marketing leaders in Argentina, representatives of the gastronomic field and local authorities participated.
Attendees were able to enjoy a selection of dishes that represent the concept of identity that Utuco advocates. Gabriel Reusa, chef and owner of Goulu, is the leader of this civil association that aims to make Córdoba a global gastronomic destination.
“Utuco is a comechingona voice that means abundance, and that is precisely what we want to tell the world. Córdoba is a great mosaic of flavors and cultures that have been mixed over almost five centuries and our objective is to highlight it,” says Reusa.
It all started with a local fernet from Traslasierra and continued with the tasting of salamis and cheeses from different regions of Córdoba (including the debate about which is the best), the revival of the almost forgotten Cordoba empanada, a peanut soup to highlight our star food, spinach sorrentinos with bagnacauda in the name of so many “nonas”, and the classic kid with Cordoba pumpkin (the striped one) and chaucha. For dessert there was pepperina ice cream with tasi candy (a fruit from the mountains), and to close, “bolanchao”, a sweet from northern Córdoba.
