Collagna, RE , Italy:
On Saturday January18th at 5.00 pm, a yummy ‘Gastronomic Laboratory of the Apennines’ will take place. at the Passo del Cerreto, at the Giannarelli Restaurant, Visitor Center of the Tuscan-Emilian Apennine National Park.
The protagonists are chestnut producers and restaurateurs of the Zero Km circuit of the UNESCO Biosphere Reserve of the Tuscan-Emilian Apennines. On the occasion, the fourth ‘Contest’ will take place among the producers of chestnut flour made with the traditional method on the ridges of Emilia and Tuscany, a monument of tradition that binds the territory. Three moments of the competition: the sensory analysis of the product, by a jury of experts; the tasting of competing flours with small samples produced by the restaurateurs of the Km Zero circuit; the revisiting of a traditional dish by a representative chef from the Apennines. ‘Dolce & Farina’ is the event dedicated to the chestnut chain: an ancient path that has always linked the Apennini communities to their mountains. For many small villages, the recovery of the bread tree – as the chestnut was traditionally called – and its fruits, as well as the re-ignition of the dryers and the production phases of the precious flour, represent a renewed sense of community; a job for all the autumn months, until the winter, which brings people back to being together for a good that returns to being collective..on Saturday 18 January 2020 at 5.00 pm
Born in Milan, he lives in New York, Milan and the rest of the world.
Cesare likes to travel up and down America as well as spending time in Italy and Europe.
For NTT, he photographs and tells about cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights, among interviewing top chefs from all over the world, “stealing” their recipes and write everything here, in a perfect ‘ non touristy tourist’ style..