The treasures of good food ? Flow from the sources of the Earth Felix. Kept in the vaults of taste “made in Campania” region alone boasts 25 DOP and IPG certified, including the Vesuvian apricot, neapolitan pizza, mozzarella di bufala, Walnut of Sorrento, the Amalfi lemons and 15 DOC and DOCG wines including Lacryma Christi and Vesuvius Doc, are to name the most famous. But the list is long and well-fed. Well, from this heritage, Legambiente launches the initiative “Land of Campania Cooks” in collaboration with the municipality of Pollica, capital of the Mediterranean Diet, and MedEatResearch Institute (Centre for Social Research on the Mediterranean Diet) of the University Sr. Orsola Benincasa in Naples to promote and enhance the excellence of the Campanian products affected by the effect of the landfill of toxic waste in some areas of the region.
A real “call to fork” for chefs, regional and international, so that they may witness, with original recipes, quality and legality of the products of theland of Virgilio and San Gennaro.
First testimonial is Alfonso Iaccarino, starred chef of the restaurant “Don Alfonso 1890” in Sant’Agata sui Due Golfi, that with the recipe “Vesuvius rigatoni” dedicated to Maria Orsini Natale”, the great writer ofTorre Annunziata recent death.
The recipes that come with Legambiente will be published with ingredients and preparation sites and www.legambiente.it www.legambiente.campania.it. Around the recipes will be organized moments of meeting, tastings, taste workshops.
The objective of the singular event is therefore to start from the excellence in the region and the wisdom of those who, first of all cooks, they are able to leverage them effectively to translate the agriculture economy in good clean. Initiative collaborates with the institute MedEatResearch a series of interviews with the chef of Campania and national tell because their relationship with the producers of Campania confidence that always ensure excellence , sustainability and traceability of products that represent the spearheads of “made in Italy” food.
The recipes (with products exclusively from Campania) can be sent to: firstname.lastname@example.org
Will then be published with ingredients and preparation of www.legambientecampania.it