On September 26th at 3.00 pm, The Italian kitchen makes an appointment for the second webinar “The future that awaits us”, aimed at enhancing the excellent companies of our country for which producing also means doing good for the planet.
This is the second digital event open to the public, included in an annual calendar that includes three events dedicated to the themes of sustainability, essential value that Italian companies represent in an excellent way, and of biodiversity of which Italy is the richest nation in the world.
The project is part of the mission of La Cucina Italiana to promote, as a spokesperson for the entire country, the candidacy of Italian home cooking to Unesco as an Intangible Heritage of Humanity.
The appointments are moments of conversation and discussion in which we will talk about the variety of products of the earth, the differences in habits, culture, language, the rituals of dining. The leitmotif of this edition is the enhancement of the territories through new forms of cultural experience and food and wine tourism, aimed at involving an increasingly aware public in continuous evolution.
In conjunction with this event, the October issue of La Cucina Italiana offers a wide collection of regional dishes, reinvented in new “happy” versions, that is lighter, more sustainable in terms of time and energy use, suitable for a style of contemporary life more attentive to well-being and the environment.
Among the companies of Italian excellence and the institutions that play a leading role in promoting the candidacy of Italian home cooking to Unesco, they are partners of the second digital event as examples of ethical and ecological choices: Black Elk, the historic organic company, and an ethical nursery meet around the virtual round table entitled Resilient agriculture: the future is already on our tables. We will talk about organic farming, precision farming, new forms of hospitality and eco-catering, hi-tech methods, agronomic gardens for the next generations but also cooperation between producers for the protection of Italian biodiversity. They will talk Massimo Monti, CEO of Alce Nero and Mario Faro, CEO of Radicepura and Piante Faro.
Fidenza Village, one of the eleven Villages of The Bicester Village Shopping Collection, will accompany users in a passionate and exciting dialogue centered on the village as a sustainable cultural and economic center. They will discuss these issues Davide Rampello, cultural consultant, university professor and artistic director of Fidenza Village, and Massimo Spigaroli, chef patron of the Antica Corte Pallavicina in Polesine Parmense, in the round table The rediscovery of the village, a new reality of sustainable consumption.
Parma Food Valley. Since December 2015, the first Italian city to obtain this recognition, Parma is a UNESCO Creative City of Gastronomy. During the webinar Parma Food Valley will be the protagonist of a virtual round table that focuses on the cohesion capacity of the inhabitants of this territory in transforming the issues that are important to us today into concrete projects: biodiversity, sustainability, new consumption in a habitat that, in its intertwining of music and food, represents a unicum. The round table The Taste of Doing Together it hosts two first actors of the city: Crestiano Casa, councilor for trade, tourism and the Unesco project of the municipality, and Anna Maria Meo, general director of the Teatro Regio di Parma.
Santa Margherita Wine Group – reality led by the Marzotto family, flag of Italian wine excellence in the world for 86 years – will be the protagonist of the virtual round table named The sacredness of wine. From food to conviviality. Wine is not a product like all the others. Work of the generosity of nature, but also of man’s work, intelligence and experience, it has gone beyond the centuries bringing with it a sacred value which, passing through all historical eras, continues today. Over the last few decades there has been a further, epochal change. Wine has gone from being an essential part of nutrition, an indispensable source of calories and energy, to an element of pleasure, taste, conversation. Thus, sixty years ago, Pinot Grigio Santa Margherita debuted, a new, elegant and modern wine that started a real revolution of taste and oenological pleasure. Discussing it with La Cucina Italiana were Beniamino Garofalo, CEO of Santa Margherita Gruppo Vinicolo, and Giovanna Frosini, Professor of History of the Italian Language and Academic of Bran.
To follow the event: ilfuturocheciaspetta.lacucinaitaliana.it
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