http://geishagourmet.com/2012/02/28/dallo-spaghettone-igp-al-panettone-party/

By Panettone Urchin Ragù Pgi at Party

by Tuesday, February 28, 2012

Beekeepers, Brewers, fishermen, experts in cooking equipment, sommelier, her, and many others ... they are the protagonists of the week edition of the salone del gusto in Florence. So he presented "Taste" the three days of tastings, events, products and manufacturers of quality from 10 al 12 March at the Stazione Leopolda in Florence, Augustine Poletto, Deputy General Manager of Pitti Immagine. Enough with the "producers" of taste – added – We believe it is crucial to give visibility to producers, to whom the products makes them with passion and mastery, and also all those figures that enhance these values today, returning a multifaceted vision and at the same time more authentic quality food».

Are 250 the niche sector companies from the Italian territory are ready to welcome in the nineteenth century and in Alcatraz (artfully arranged by architect Alessandro Moradei) Foodservice operators and an audience of enthusiastic visitors (that all the 10 and 11 from 12 at 19.30 and Monday, 12 March from 9.30 at 16.30) can browse among the novelties of Taste. From concentrated white truffle cream to powder caper, from salami to wine pasta handmade by leading Italian pasta, until the figs with balsamic vinegar or red Eggplant jam. Taste is also a way to present gastronomic news. Pastificio Gentile di Gragnano chooses this year to launch a new format of pasta: The Urchin Ragù I.G.P. with a diameter of 2,7 mm, While Tuscany house hunting presents the trippa alla fiorentina under glass.

Along with the novelty to be savored back the area dedicated to food items & kitchendesign and lifestyle where the chef's hats Gandini foodwear and browse between objects for the table. Those colorful corrugated polycarbonate, acrylic and designed by the Florentine Mario melamine Luke Fair this year become part of the scenography of Risto-Taste signed by Moradei. Space ring section debates moderated by Davide Paolini Gastronaut with star chef and known names Florentine quality catering: by Vito Mollica of Il Palagio, Four Seasons Hotel to Italo Bassi and Riccardo Monco of Enoteca Pinchiorri in Florence. Many special projects ready to invade the city by participating in children and adults. The Prize judging the best companies catering and banqueting King of Catering for its second edition addresses the theme of "wedding reception" with a challenge (at the Four Seasons Hotel in Florence Friday 9 marzo) judged by a jury which will award, the 10 March the first, the second, the sweet, the entire menu and the best service.

And if at Obikà Mozzarella bar in via Tornabuoni Saturday 10 you place the original Cake Party – Eat "cake all year round" with the Gastronaut! party dedicated to homemade Panettone with ice cream, wine and bubbles, the Gucci Museum in Piazza della Signoria there will be tastings of chocolates and ad hoc menu designed to Taste No 7 while the courtyard (Sunday 11 marzo 9 – 16) Riccardo Barthel in via dei serragli 234/R back to accommodate the Ortobello initiative where manufacturers put on sale vegetables artisans cheeses and hand-made products.

(source: Corrierefiorentino.it)

0

No Comments Yet.

What do you think?

Your email address will not be published. Required fields are marked *