Workshops of Gusto Mediterraneo
The launch of the workshops of Gusto Mediterraneo
For the IV edition of the Mediterranean Cooking Congress the programme is enhanced with ‘the workshops of Gusto Mediterraneo’ focused on the products that belong to the daily life of every citizen of the Mediterranean Sea.
MCC has been created by the company By Tourist in 2014 and brought to different nations in the Mediterranean Sea to deepen the culinary traditions of these territories with trips, press tours, workshops, meetings and conferences. Following the stop-overs in Croatia and Spain, this year the event will focus on the main products of the daily life of every citizen in the Mediterranean Sea: Pasta and Oil. During the workshops there will be an interesting analysis of the products presented by experts to which tastings and cooking shows will follow and a report which will be published in April 2018 in the magazine Gusto Mediterraneo in the section ‘Mediterranean Experiences’.
21 November, meeting on the theme of Oil at Pizza Gourmet of Giuseppe Vesi.
The first appointment will be therefore on the 21st of November at Pizza Gourmet of Giuseppe Vesi, 13 Caracciolo Road, with a discussion on the theme of Oil, a sensorial analysis and different tastings with cocktails and pizza Gourmet to highlight the unique characteristics of different oils.
Il Grano che Cresce.
January 25 at 9.30 am at PastaBar Leonessa with the professor Masi, the pasta makers from Leonessa and Mancini and the chef Di Pino of the Michelin starred restaurant La Caravella in Amalfi.
Mediterranean Cooking Congress has organized one more formative event taking place on the 25th of January at 9.30am with the participation of Michele Armato, journalist of Il Denaro and professor at the academy Gambero Rosso; Vincenzo D’Antonio, journalist of Italia A Tavola; Luisa Del Sorbo, manager of the company By Tourist and creator of the event, Santa Di Salvo, journalist of Il Mattino and Filomena Petrella from the team of the magazine Gusto Mediterraneo. The main theme for the meeting of the 25th of January will be ‘the wheat that grows’ with a conference from 9.30 to 11.30 at the PastaBar Leonessa in Nola.
The following will take part: Antonio Pellegrino, president of Terre di Resilienza; Paolo Masi, professor of engineering at the university Federico II in Naples, the pasta makers Oscar Leonessa (Campania) and Massimo Mancini (Marche), Antonio Di Pino, chef patron of the restaurant La Caravella in Amalfi (the oldest Michelin starred restaurant in Italy and one of the oldest in Europe).
At the meeting only 35 professional from the industry and professors of the catering colleges can contribute with their observations to the dossier that will be published on the magazine Gusto Mediterraneo in April 2018.
It will then follow the tasting with the theme ‘Spaghetti O’Clock’: frittata made of pasta and two different recipes with homemade spaghetti created by the pasta factory Leonessa and Mancini. Certainly, the main ingredients from the Mediterranean cuisine will be highlighted, from the raw materials to the final product, therefore from the wheat to the pasta and from the olive trees to the oil. It won’t me missing a great protagonist: the tomato, which will be in every recipes of the day.
To be accredited please email:
Info@cookingcongress.com – www.cookingcongress.com
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