News On 4 October in Bologna, under the banner of

News On 4 October in Bologna, under the banner of "tour-tlen" Posted by Culture Posted by Chew 9 hours 10 hours Pubs, led by the Mangiarbere Italian Slow Food Posted by 10 hours Mediterranean Cooking Congress, ship Posted 10 hours Lodi believes it. With "The forms of Taste" Posted by MIG 2 days, the history of ice cream is here Posted from 2 days Scortichino (FE), September 28, welcomes the excellence of the Emilia Posted by Back 2 days at the Palazzo Ducale in Mantua "The Taste for Research "Posted by 2 days trip in the Lands of the Ducale Parma Posted by 2 days Fish Operator: to ensure the quality of fish products Posted by 2 days
Sponsored by Expo 2015, the Lombardy Region, the Province of Milan and the Municipality of Milan, are about to take off two events that capture the attention of the Milanese and of all those who in Milan will pass for the upcoming service roundtable Salone del Mobile: Good in Good Food Design and Gourmet Mobile, announced, not surprisingly, service roundtable from the lookout on the 39th floor of the new building of the region which dominates the city. "Nature is the teacher in doing design, and join the food with the design represents the natural synthesis". Roberto Maroni, President of the Lombardy Region, sums up in these words the meaning of Good Food in Good Design, the event from 8th to 13th of April will see Milan theater events and appointments related to the Salone service roundtable del Mobile, which will have food as a protagonist . "Just as it was during the week of fashion, design week points to food as an artistic expression and time to the promotion of excellence in Lombardy. Milan will be the site of the Expo, and has the responsibility and duty, as of now, to communicate the message of nutrition education, a fundamental part of the event that will take place next year. " Natural, therefore, that from Milan and Lombardy which, service roundtable as pointed out by the Minister of Agriculture John Fava, Italian is the region in the first place for agricultural production in Europe, starts service roundtable the intense campaign of promotion of Italian food production and in particular Lombard has 29 between service roundtable PDO and PGI wines with denomination 42, 12 PDO cheeses and over 248 traditional products, often little known.
The program of Good Food in Good Design involves the collaboration of several luxury hotels that will offer to the public on those dates, at a price of 20 euro, a drink specially created, Milano Gourmet Experience, in conjunction with a flute of Satèn 2009 Vintage Collection Ca 'del Bosco and made with typical food of Lombardy. Good Food for Good Design will be joined by Mobile Gourmet, street food project aimed at upgrading the role of the salesman who propose to Milan, in Piazza Affari to celebrate the work of Maurizio Cattelan LOVE, a selection of sandwiches gourmand dedicated to the territories of Lombardy and created by chefs from some of the best restaurants service roundtable in the region.
Both events are promoted by Maestro Martino, service roundtable represented by chef Carlo Cracco and set up to support the Lombardy region and its excellence through the kitchen of the author. "Combining different sectors service roundtable between them - said Carlo Cracco - is a unique opportunity to bring together all the actors in the region to put into play a system capable of implementing the ambitious project to create a center of excellence for the development of food and the territory. service roundtable " To actively participate in the implementation of projects Consortia of certified products PDO and PGI: Grana Padano, Gorgonzola, Provolone, Taleggio, Bresaola, Save Crema, Quartirolo, Salame d'Oca Mortara.
Hotel Boscolo Milano - executive chef Rossano Boscolo Hotels service roundtable Bulgari Milano - Executive Chef Andrea Ferrero Hotel Chateau Monfort - executive chef Marco Offidani Four Seasons Hotel Milano - Executive Chef Sergio Mei Magna Pars Suites Milano - executive chef Fulvio Siccardi Hotel Principe di Savoia - executive chef Fabrizio Cade The Westin Palace Milan - executive chef Augusto Tombolato Palazzo Paris Milan Grand Hotel & Spa - executive chef Michele Lands
Trattoria Lightning (CR) - chef Gianni Bolzoni Green Lantern (SO) - The chef Roberto Tonola Corners (CO) - The chef mauro Elli Chestnut (PV) - Osteria chef Enrico Gerli Pomireu (MB) - Luce Restaurant chef Giancarlo Morelli (VA ) - Restaurant chef Matthew Pisciotta Pierino Penates service roundtable (LC) - Esplanade Restaurant chef Theo Penates (BS) - chef Lorenzo Variati Osteria Piero (MN) - Fabiana Ferri chef Osteria service roundtable del Melograno (CR) - Triacchini chef Fabio Da Vittorio (BG) - Roberto and Enrico Cerea
Pubs, led by the Mangiarbere Italian Slow Food
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