17-10-2016
There was strong and widespread appreciation for the presentation of association Ambasciatori del Gusto [Ambassadors of Taste] last Wednesday at the Ministry for Agricultural Policies. Cristina Bowerman, who’s the president of the new-born partnership explained its spirit and goals in this introductory speech
Annie Féolde e Aimo Moroni
Andrea Berton con Davide Oldani
Un attento Pietro Leemann
Alcuni soci benemeriti: Alfonso Iaccarino, Annie Féolde, Aimo e Nadia Moroni
L'applauditissimo intervento di Corrado Assenza
Cesare Battisti, Marco Sacco, Renato Bosco e Pietro Zito. Sacco ha dichiarato: «Soprattutto dopo Expo 2015, siamo riconosciuti tra i Paesi con il maggior capitale di storia e cultura enogastronomica. Oggi il Governo ci premia affidandoci ufficialmente una missione che da tempo già molti di noi perseguivano singolarmente. Valorizzeremo così in sinergia con le Istituzioni un patrimonio che è di tutti, portando nel mondo l’arte culinaria nel nostro dna di chef, cuochi, piazzaioli e ristoratori»
L'intervento di Davide Oldani
Alfonso Iaccarino
Assenza dialoga con Sacco, Battisti in mezzo ai due
Aimo e Nadia Moroni
Cristina Bowerman e Carlin Petrini
Chiacchiere tra Moreno Cedroni e Pietro Zito
Carlo Cracco sul palco
Sacco, Bosco e Battisti
Franco Pepe e Paolo Marchi
Alessandro Gilmozzi e Paolo Marchi presentano il simbolo dell'associazione
Stretta di mano tra Carlin Petrini e Paolo Marchi
Alessandro Gilmozzi, Simone Padoan, Roy Caceres, Daniele Usai
Giuseppe Carrus, Antonia Klugmann, Roberto Petza, Manuel Costardi
Daniele Usai, Giulio Terrinoni, Anthony Genovese
Viviana Varese con Claudio Ceroni, patron di MagentaBureau
Davide Scabin
Antonello Colonna
Dialogo tra Stefania Moroni, Luisa Acciarri e Marco Bolasco
Pietro Zito, Angelo Sabatelli, Terry Giacomello
By definition, ambassadors are those handed a special mission in a foreign country. This precise and essential concept, also thanks to the recent experience with Expo Milano 2015, met and permeated our world adopting the common need for an ambitious mission: spreading the identity, history and sensitivity of our country through our passion, our work.
Italian cuisine is now tradition, excellence and an unbreakable connection with the territory. It starts from sound foundations and has transformed itself through research and innovation, growing, maturing in its evolution, and thus returning to the essential.
Big names in the first row, in the Sala Cavour at MIPAAF: among the many participants, Davide Oldani, Carlo Cracco, Franco Pepe, Corrado Assenza and Cesare Battisti
Men and women, chefs, pizzaioli, sommeliers, maîtres, restaurant managers, buyers: these professionals don’t just live in the kitchen or in the restaurant, but travel, learn and share their experience through their interpretation. Hence they are Ambasciatori del Gusto [ambassadors of taste]. They represent the Italian concept of taste all around the world. Hardly an easy task.
Carlin Petrini’s speech
Our country has influenced the world since the beginning of civilisation with Roman law, the Renaissance, opera, fashion, design, cars and most of all food. Our people have the gift of perceiving and recognising beauty. Cooking is the perfect synthesis of Italian taste in that it blends tradition, history, territory but also travels to distant lands returning filled with experiences as well as spices, tubers, tomatoes.
The greeting of minister Maurizio Martina
These are the pillars on which the first concrete projects are based, from the Settimana della Cucina Italiana nel Mondo, to the creation of a working group discussing education and training, to research, to the Adotta una scuola [Adopt a school] project which will help a better understanding of the sector’s needs, to fighting waste with various campaigns, to charity fundraising events. (Written with the help of Monica Colla)
The events you cannot miss and all the news of topical interest from the food planet
by
Glass Hostaria's chef (one Michelin star), located in Rome. President in charge of the Ambasciatori del Gusto association