Roberta Garibaldi, scientific director of East Lombardy\u00a0\u2013European Region of Gastronomy 2017, made a compelling plea to safeguard and enhance quality local food and wine products such as Slow Food Presidia, as well as culinary traditions, to support a sustainable food supply chain and an integrated and authentic tourist offer.<\/p>\n
Her intervention took place at the 27th edition of the Slow Food Guide, Osterie D\u2019Italia<\/em>, 29\u00a0October\u00a02016 and\u00a0presented at SAPS – Agnelli Cooking Lab headquarters in Lallio, in the province of Bergamo. This authoritative gastronomic guide selects each year the best restaurants in Italy offering excellent food in respect of culinary traditions and authenticity.<\/p>\n The event took place in the framework of East Lombardy \u2013European Region of Gastronomy 2017, and featured a special lunch including a showcooking by four Slow Food labelled restaurants, each representing one of the provinces involved in the project.<\/p>\n As a starter,\u00a0Trattoria Dentella<\/em>, from Bracca (Bergamo), offered a cr\u00eape with the typical cheese\u00a0formai de mut<\/em>\u00a0and local black truffle.\u00a0Hostaria Viola<\/em>, from Castiglione delle Stiviere (Mantua), prepared first course, a traditional risotto with Mantuan sausage. Second course consisted of pork in a sauce made with locally grown apples and rooibos tea cooked by\u00a0Trattoria La Madia<\/em>, from Brione (Brescia). To finish on a sweet note,\u00a0Caff\u00e8 La Crepa<\/em>, from Isola Dovarese (Cremona) prepared a parfait with\u00a0torrone<\/em>\u00a0and Lake Garda\u2019s lemons.<\/p>\n East Lombrady was awarded the title European Region of Gastronomy 2017 at Expo Milan, under the patronage of DG Growth of the European Commission. East Lombardy’s plan for 2017 includes many events to celebrate and build citizen awareness about the importance of culinary traditions.\u00a0The\u00a0European Region of Gastronomy\u00a0Platform and Award aim to contribute to better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation. IGCAT\u00a0(International Institute of Gastronomy, Culture, Arts and Tourism) organises the award with the support of European institutions. It\u00a0is an international network of experts that aim to guide, facilitate and support leaders in cities, regions and cultural projects to understand the potential of their distinct food, culture, arts and sustainable tourism assets.<\/p>\n","protected":false},"excerpt":{"rendered":" Roberta Garibaldi, scientific director of East Lombardy\u00a0\u2013European Region of Gastronomy 2017, made a compelling plea to safeguard and enhance quality local food and wine products such as Slow Food Presidia, as well as culinary traditions, to support a sustainable food supply chain and an integrated and authentic tourist offer. Her intervention took place at the […]<\/p>\n","protected":false},"author":2,"featured_media":13493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[150,194,231,301,408],"acf":[],"yoast_head":"\n