Slow Food founder Carlo Petrini and Italian chef at Barcelona's three Michelin star Lasarte restaurant, Paolo Casagrande presented the "Fortnight of Italian Slow Food products", an event organized by the Italian Chamber of Commerce Barcelona in collaboration with Slow Food Barcelona.
The event was held on February 10th held at the
Barcelona Showroom Interni, is the start of an ambitious project that
brings together 24 selected restaurants in Barcelona and surroundings, which
for two weeks (from the 10th to the 25th Feb) will
propose in their menu a dish made with a product from the Italian Slow Food
Baluartes..
The purpose of the project, besides supporting the small
traditional productions of the transalpine country, is to promote the fusion
between the quality of the products of the Italian land and the techniques of
elaboration of the restaurants of the selected territories. The talk between
Carlo Petrini and Paolo Casagrande, presented by Pep Palau, director of the
Fòrum Gastronomic, wanted to emphasize the need to give visibility to small
producers, whose products bring touch of quality to a great variety of dishes,
be they of the Italian or Catalan cuisine. Carlo Petrini has emphasized how
Paolo Casagrande represents the example that good, clean and fair products are
fundamental for the future of biodiversity and all gastronomy.
The event was closed with the tasting of some dishes
prepared by the chef Paolo Casagrande with some of the various products from
Slow Food, which will be on the menu of restaurants.
Slow Food is an international non-profit association that
promotes a new logic of food production and consumption that must be Good,
Clean and Fair. Founded in 1986 by Carlo Petrini, with the initial aim of
counteracting the effects of fast food and fast life that were undermining
healthy eating habits and lifestyle, Slow Food promotes a "new
gastronomy" based on freedom Of choice and in education, because food is a
pleasure that requires awareness and responsibility.
The presentation was an opportunity for many of us to meet
Carlo Petrini and his words were inspiring where he explained that we couldn’t’
only think of the economy of the country; we had to promote good products, to
preserve what our earth had given and everyone should help each other. He also
told the importance of today’s chefs who had the responsibility to promote the
gastronomy and along that the economy, health & biodiversity.
Give value to the food.
PARTICIPATING RESTAURANTS AND RESPECTIVE PRODUCTS:
BOCCA DI BONIFACIO: Miele millefiori d'alta montagna (Valle
d'Aosta), Capocollo di Martina Franca (built Puglia), More biancoperla (Veneto)
GRAVIN: Capocollo di Martina Franca (sausage, Puglia)
MASSIMO: Riso di Grumolo delle Abbadesse (Veneto),
Castelmagno d'alpeggio (Cheese, Piemonte), Guanciale di suino nero dei Nebrodi
(sausage, Sicily)
LLUERNA: Lardo di suino nero dei Nebrodi (sausage, Sicilia),
Colato di alici di Cetara (Campania), Pecorino di Osilo (cheese, Sardegna)
ALLIUM: Olive infornata di Ferrandina (Basilicata), Colatura
di alici di Cetara (Campania)
EL GAT BLAU: Olive infornata di Ferrandina (Basilicata),
Colatura di alici di Cetara (Campania), More biancoperla (Veneto)
LE CUCINE MANDAROSSO: Colatura di alici di Cetara
(Campania), Fiore Sardo dei pastori (cheese, Sardegna), Guanciale di suino nero
dei Nebrodi (sausage, Sicily)
CAPRITX: Colatura di alici di Cetara (Campania)
SOMORROSTRO: Pezzente della montagna materana (sausage,
Basilicata), Colatura di alici di Cetara (Campania)
XEMEI: More biancoperla (Veneto)
LLAMBER: Mortadella di Prato (built-in, Tuscany), More
biancoperla (Veneto)
RASOTERRA: Riso di Grumolo delle Abbadesse (Veneto), Fiore
Sardo dei pastori (cheese, Sardegna)
LUIGI: Mortadella di Prato (sausage, Tuscany), Fiore Sardo
dei pastori (cheese, Sardegna)
SERGI DE MEIA: Bagoss di Bagolino (cheese, Lombardy), Riso
di Grumolo delle Abbadesse (Veneto), Miele millefiori d'alta montagna (Valle
d'Aosta), Lonzino di Fico (Marche), Guanciale di suino nero dei Nebrodi ,
Sicily), Pecorino di Osilo (cheese, Sardegna)
VICINO: Guanciale di suino nero dei Nebrodi (sausage,
Sicily)
MENEGHINA: Guanciale di suino nero dei Nebrodi (sausage
Sicilia)
CA N'ARMENGOL: Vezzena di malga (cheese, Trentino Alto
Adige), Riso di Grumolo delle Abbadesse (Veneto), Montebore (formatge,
Piemonte), Lardo di suino nero dei Nebrodi (sausage, Sicilia), Guanciale di
suino nero dei Nebrodi (Built-in, Sicily)
LA BALMESINA: Monte Veronese di malga (sausage, Veneto),
Guanciale di suino nero dei Nebrodi (sausage, Sicily)
DUE SPAGHI: Bagoss di Bagolino (cheese, Lombardy), Guanciale
di suino nero dei Nebrodi (sausage, Sicily)
DI AS: Bagoss di Bagolino (cheese, Lombardy), Riso di
Grumolo delle Abbadesse (Veneto)
OBE: Puzzone di Moena (cheese, Trentino Alto Adige)
BUON APPETITO: Pecorino di Osilo (cheese, Sardegna)
RAFFAELLI: Pannerone di Lodi (cheese, Lombardy)
BACARO: Mortadella di Prato (sausage, Tuscany)
