Quality differences between conventional products and products obtained with good practices.
This is the aim of this online demonstration organised by the Slow Food Convivium. Marina Alaimo (Slow Food Campania) will introduce the meeting, while Marina Alaimo, Patrizia Spigno and Riccardo Riccardi (ARCA 2010) will organise and conduct this online tasting.
Beans between tradition and innovation: Cream of pumpkin soup with cannellini beans, hints of rosemary, salt cod and rice wafers – Chef: Alberto Fortunato of the Bettola del Gusto restaurant ” The sea and tradition
Cuttlefish and peas…Centogiorni – Chef: Fiore Iovine of the Garum Restaurant in Pompeii Project: Ve.Na.Bio – Vesuvius: Nature and Biodiversity PSR Campania Region 2014-2020 Measure 16.5
Event languages: IT