tag:blogger.com,1999:blog-43330713893891666472024-02-19T07:52:48.677-08:00Arte e Gusto e Le Regioni… a tavola Cene di alto gusto dove Parma incontra chef e prodotti delle Regioni Italiane
“Omaggio a Parma “Città Creativa per la gastronomia Unesco”
Da ““La Cucina Italiana nel Mondo verso l'Expo 2015” a “Mangiare all’italiana in Italia e nel mondo”.
Consulente del Gustohttp://www.blogger.com/profile/09767445213704601462noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4333071389389166647.post-40947100686667951212016-02-12T12:57:00.001-08:002016-02-12T13:04:13.550-08:00Le Cucine regionali per Parma for Unesco-campania<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #660000; font-size: large;">Giovedì 3 Marzo - </span><span style="background-color: white; color: #660000; font-size: large;">La Campania rende omaggio a Parma for Unesco</span></div>
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<span style="background-color: white; color: #660000; font-size: large;"><a href="http://www.informacibo.it/Sommario/Eventi-e-Manifestazioni/arte-e-gusto-e-le-regionia-tavola-parma-for-unesco" target="_blank">Leggi il programma completo</a></span></div>
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Consulente del Gustohttp://www.blogger.com/profile/09767445213704601462noreply@blogger.com0tag:blogger.com,1999:blog-4333071389389166647.post-71297342529525947882016-01-15T06:30:00.000-08:002016-01-22T08:42:58.171-08:00Le Cucine regionali per Parma for Unesco<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 13.5pt;">Arte e Gusto e Le
Regioni... <i>a tavola</i></span></b><b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></b></div>
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<b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Cene di alto gusto dove Parma incontra chef e prodotti delle Regioni
Italiane</span></b><b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></b></div>
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<b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 16.0pt;">La Calabria, con il suo chef Gennaro Di Pace, </span></b><b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 28.0pt;"><br />
</span></b><b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">membro del gruppo di chef di "<a href="http://www.cookingsoon.net/" target="_blank"><span style="color: #4f6228; text-decoration: none;">Cooking soon</span></a>", </span></b><b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 24.0pt;"><br />
</span></b><b><span style="color: #4f6228; font-family: "baskerville old face" , "serif"; font-size: 16.0pt;">rende omaggio a Parma “Città Creativa della
gastronomia Unesco”<o:p></o:p></span></b></div>
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<span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Da “La Cucina Italiana nel Mondo verso l'Expo
2015”</span><span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 18.0pt;"> </span><span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">a “Mangiare all’italiana in Italia e nel mondo” con le Le Regioni..... a
tavola</span><span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 18.0pt;"><o:p></o:p></span></div>
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<span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">L'evento rientra nel progetto “ </span><span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><a href="http://www.informacibo.it/Sommario/Focus/mangiare-allitaliana-parma-for-unesco-tanti-piatti-made-in-parma-dedicati-alla-citt-della-gastronomia-unesco" target="_blank"><span style="color: #404040; text-decoration: none;">Mangiare all'italiana Parma for
Unesco</span></a></span><span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">” by INformaCIBO</span><span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">, l<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">a kermesse
internazionale che coinvolge centinaia di chef italiani all’estero in un
contest di ricette “<i>made in Parma</i>”<o:p></o:p></span></span></div>
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<b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 13.5pt;">La Cena di Martedì 26
Gennaio 2016</span></b><b><span style="color: #262626; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></b></div>
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<span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">si terrà nei locali di
</span><b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 13.5pt;">Arte e Gusto</span></b><b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">, </span></b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Via Emilia Est, 87 - Parma<b><o:p></o:p></b></span></div>
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<span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Dalle ore <b>20,00</b> - Alle
ore <b>21,00 Apericena</b> di benvenuto dedicato alla città che
ci ospita e ai suoi prodotti d'eccellenza, Parmigiano Reggiano, Prosciutto di
Parma, accompagnati dalle Malvasie del territorio a cura del Consorzio
Volontario per la Tutela dei vini dei "Colli di Parma"<o:p></o:p></span></div>
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<span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Alle ore <b>21,00</b> Cena
Calabrese, con degustazione guidata di vini. La cena sarà curata dallo Chef<br />
<b>Gennaro Di Pace</b> <b>dell'Osteria
Porta del Vaglio</b> - Saracena (CS)<o:p></o:p></span></div>
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<b><i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Menu<o:p></o:p></span></i></b></div>
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<b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Selezione di Primi Piatti</span></b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Rivisitazione della
"Frascatula" </span></i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Polenta tipica del Pollino</span></i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"> <i>al peperoncino
fino dolce su crema di fagioli bianco poverello e verza</i><o:p></o:p></span></div>
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<i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Riso di Sibari Mantecato con pecorino,
melassa di fichi e noci</span></i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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Seconda Portata</span></b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Filetto di maiale in salsa magliocco
arachidi e bergamotto</span></i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Dessert</span></b><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<i><span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Spuma di latte e mandorle con crema al
bergamotto</span></i><br />
<span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><i>(Bergamotto offerto dalla ditta: Az. Agr. PATEA)</i>
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</i><b>Vini in degustazione</b><br />
<i>a cura della Cantina </i><o:p></o:p></span><br />
<span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><i>Cirò Rosato e Cirò Rosso Classico Parrilla </i></span><br />
<span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><i>Savuto Rosso Doc Cantine Odoardi </i></span><br />
<span style="color: #632423; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;"><i>Moscato di Saracena Cantina Viola</i></span></div>
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<span style="color: #00005f; font-family: "constantia" , "serif";">Ospite
della serata il <b>Prof. ANDREA FABBRI</b>, <b>Presidente del Corso di Laurea
in Scienze Gastronomiche, Dipartimento di Scienze degli Alimenti
dell’Università degli Studi di Parma</b>, co-artefice della preparazione del
Dossier per la candidatura di Parma Città creativa per la Gastronomia Unesco,
che ci racconterà qualche passo della bella avventura che ha portato alla
proclamazione Unesco. </span><span style="font-family: "constantia" , serif;"><o:p></o:p></span></div>
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<span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 12.0pt;">Costo: € 30,00 a persona<o:p></o:p></span></div>
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<span style="background: white; color: #404040; font-family: "baskerville old face" , "serif"; font-size: 10.5pt; line-height: 115%;">Causa numero limitato
dei posti si richiede la prenotazione telefonando al <b>0521 481784</b> specificando “ <b>cena
calabra</b>”</span><span style="color: #404040; font-family: "baskerville old face" , "serif"; font-size: 10.5pt; line-height: 115%;"><br /></span></div>
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<span style="color: blue;"><b style="text-align: justify;"><i><span style="background: rgb(244, 244, 242); font-size: 11pt;">La serata si svolge con </span></i></b><b style="text-align: justify;"><i><span style="font-family: "Times New Roman","serif"; font-size: 11.0pt;">la
collaborazione di: Dipartimento Agricoltura e Risorse Agroalimentari Regione
Calabria e con il contributo del Comitato di Promozione Culturale Calabrese,
Calabresi di Parma</span></i></b><b style="text-align: justify;"><i><span style="background: rgb(244, 244, 242); font-size: 11pt;">.</span></i></b></span></div>
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Si Ringrazia:</div>
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<b><a href="http://www.essenzabergamotto.com/" target="_blank">Bergamotto di Calabria:</a></b></div>
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<!--[endif]--><b><span style="background: white; color: #4f6228; font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></b>Consulente del Gustohttp://www.blogger.com/profile/09767445213704601462noreply@blogger.com0tag:blogger.com,1999:blog-4333071389389166647.post-12793426075499384722015-10-09T16:12:00.002-07:002016-01-08T12:52:33.594-08:00Arte e Gusto e le Regioni ... a tavola <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Arte e Gusto</span><span style="font-size: large; font-weight: normal;"> e Le Regioni... <i>a tavola</i></span></h3>
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<b style="font-family: Times, 'Times New Roman', serif;">Cene di alto gusto dove Parma incontra chef e prodotti delle Regioni Italiane</b></h4>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;"><i>Omaggio a Parma candidata a “Città Creativa della gastronomia Unesco”</i></span></span></div>
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<span style="font-size: small; font-weight: normal;">Da ““La Cucina Italiana nel Mondo verso l'Expo 2015” a “Mangiare all’italiana in Italia e nel mondo”.</span><br />
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<span style="font-size: small; font-weight: normal;">Con la chiusura di Expo la kermesse internazionale ideata da INformaCIBO continua, cambia nome e riparte da Parma per poi coinvolgere nel 2016 le maggiori città del mondo con gli chef italiani che lavorano all’estero.</span><br />
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<span style="font-size: small;"><span style="font-weight: normal;">Sarà una kermesse di cultura gastronomica all’insegna di gusto, enologia ed invenzione che sotto il nome di “</span></span><span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: large; font-weight: normal; text-align: center;">Arte e Gusto e Le Regioni… </span><i style="background-color: white; font-family: Times, 'Times New Roman', serif; font-size: x-large; font-weight: normal; text-align: center;">a tavola</i><span style="font-size: small;"><span style="font-weight: normal;">” e </span><span style="font-weight: normal;">vuole essere un omaggio a Parma Città Creativa della Gastronomia UNESCO (il cui esito si saprà l’ 11 dicembre 2015).</span></span><br />
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<span style="font-size: small; font-weight: normal;">Lo scopo principale dell'evento è quello di portare</span><span style="font-size: small; font-weight: normal;"> nella città Ducale alcuni grandi Chef e noti food bloggers con il fine di valorizzare i prodotti del nostro territorio e far conoscere il meglio delle cucine regionali italiane a Parma, capitale della food valley.</span><br />
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<span style="font-size: small; font-weight: normal;">I primi quattro appuntamenti si svolgeranno nella saletta “SPAZIO EVENTI” di </span><span style="font-size: small;">“Arte & Gusto”</span><span style="font-size: small; font-weight: normal;"> di via Emilia Est, 87, una cantina moderna ma dal fascino tradizionale, uno spazio d’atmosfera intima e accattivante inserita nel locale gourmet di via Emilia Ovest..</span><br />
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<span style="font-size: small; font-weight: normal;">Arte e Gusto e Le Regioni… a tavola intende convogliare nella città di Parma una serie di contributi ad ampio raggio, 4 appuntamenti che abbinano le gastronomie regionali d’Italia ai prodotti di Parma.</span><br />
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<span style="font-size: small; font-weight: normal;">In apertura verrà abbinato un aperitivo tutto Parma ad una cena placé regionale.</span><br />
<span style="font-size: small; font-weight: normal;">La manifestazione è in continuità con la kermesse internazionale “La Cucina Italiana nel Mondo verso l'Expo 2015”, promossa e organizzata da INformaCIBO, con il patrocinio di </span><span style="font-size: small;">Expo 2015, del Comune di Parma, della Regione Emilia Romagna, dell’Apt Servizi e la collaborazione del Consorzio del Prosciutto di Parma, Consorzio del Parmigiano Reggiano, Fabbri 1905, Parma Alimentare, Cibus, Alma, Pentole Agnelli. Media partner: Affari Italiani, Degusta, Italia chiama Italia, L’Italiano.</span></div>
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Consulente del Gustohttp://www.blogger.com/profile/09767445213704601462noreply@blogger.com0