{"id":14501,"date":"2018-04-16T19:47:27","date_gmt":"2018-04-16T17:47:27","guid":{"rendered":"http:\/\/www.slowfood.it\/campania\/?p=14501"},"modified":"2018-04-16T19:47:27","modified_gmt":"2018-04-16T17:47:27","slug":"le-erbe-gastronomiche-luniversita-di-scienze-gastronomiche-di-pollenzo-al-museo-correale-a-sorrento-con-slow-food","status":"publish","type":"post","link":"http:\/\/www.slowfood.it\/campania\/le-erbe-gastronomiche-luniversita-di-scienze-gastronomiche-di-pollenzo-al-museo-correale-a-sorrento-con-slow-food\/","title":{"rendered":"Le erbe gastronomiche: l\u2019Universit\u00e0 di Scienze Gastronomiche di Pollenzo al Museo Correale a Sorrento con Slow Food."},"content":{"rendered":"<p>Nella Sala degli Specchi del <b>Museo Correale di Terranova<\/b>, mercoled\u00ec <b>18 aprile<\/b>, a partire dalle<b>ore 10.00<\/b>, si svolger\u00e0 l\u2019incontro con <b>Andrea Pieroni<\/b>, ospite della Condotta <b>Slow Food Costiera Sorrentina e Capri\u00a0<\/b>a presentare il suo \u201c<i>Atlante gastronomico delle erbe<\/i>\u201d (Slow Food Editore).<\/p>\n<p>Andrea Pieroni, gi\u00e0 Professore di <b>Botanica Alimentare ed Etnobotanica<\/b>, \u00e8 il <b>Rettore <\/b>dell\u2019<b>Universit\u00e0 di Scienze Gastronomiche\u00a0<\/b>di\u00a0<b>Pollenzo<\/b>nata nel 2004 per volere del fondatore di Slow Food, Carlo Petrini. Prima universit\u00e0 al mondo basata completamente sullo studio del cibo e di un\u2019agricoltura pi\u00f9 rispettosa dell\u2019ambiente, ha l\u2019obiettivo di formare esperti capaci di incidere sui sistemi alimentari, maggiormente sostenibili e di operare nella promozione e valorizzazione del cibo.<\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14503\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1.png\" alt=\"\" width=\"1003\" height=\"667\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1.png 1003w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1-300x200.png 300w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1-768x511.png 768w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1-600x399.png 600w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1-350x233.png 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/screenshot_412-1-500x333.png 500w\" sizes=\"auto, (max-width: 1003px) 100vw, 1003px\" \/><\/a><\/p>\n<p>Sulla base di questa filosofia \u00e8 stato pensato questo prodotto editoriale, un modo diverso per avvicinare ed aprire ai pi\u00f9 un mondo ormai lontano dalle realt\u00e0 cittadine, quello delle erbe spontanee, molto note ai nostri nonni e legate alle culture locali farmaceutiche e gastronomiche. Un\u2019opportunit\u00e0 per conoscere <b>le erbe<\/b>, i nomi dialettali, le caratteristiche botaniche, la stagionalit\u00e0 della raccolta e le note sensoriali. Particolare attenzione \u00e8 rivolta alle loro propriet\u00e0 nutraceutiche e all\u2019<b>uso gastronomico<\/b>che ne pu\u00f2 essere fatto in cucina.<\/p>\n<p>Quest\u2019aspetto spesso affonda le radici nelle antiche usanze culinarie di luoghi e territori diversi, per tale motivo un\u2019appendice \u00e8 completamente dedicata alle <b>ricette della tradizione italiana<\/b>e che hanno le erbe tra i principali ingredienti.<\/p>\n<p>L\u2019Atlante \u00e8 arricchito dalle illustrazioni delle singole erbe e dalle fotografie delle ricette raccontate.<\/p>\n<p>Questo incontro si inserisce in un percorso di collaborazione ed approfondimento nato recentemente tra Slow Food e <b>l\u2019Istituto Polispecialistico San Paolo<\/b>di Sorrento. Saranno presenti gli studenti, in particolare quelli dell\u2019indirizzo alberghiero, allo scopo di arricchire le loro future professionalit\u00e0.<\/p>\n<p>Questa sar\u00e0 anche l\u2019occasione per far conoscere loro l\u2019<i>Erbario essiccato di Domenico Coscarelli<\/i>, conservato al Museo, notevole studio ottocentesco sulle propriet\u00e0 mediche delle erbe, come modello per il futuro erbario didattico che saranno chiamati a realizzare con i loro docenti.<\/p>\n<p>L\u2019evento \u00e8 organizzato in collaborazione con l\u2019<i>Associazione \u201cAmiche del Museo Correale\u201d<\/i>, l\u2019<i>Hotel Parco dei Principi<\/i>, \u00a0il <i>Garden Club Penisola Sorrentina<\/i>e la <i>Libreria Tasso di Sorrento<\/i>.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-14502\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale-595x1024.jpg\" alt=\"\" width=\"595\" height=\"1024\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale-595x1024.jpg 595w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale-174x300.jpg 174w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale-768x1321.jpg 768w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale-600x1032.jpg 600w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale-350x602.jpg 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale-500x860.jpg 500w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2018\/04\/Incontro-museo-Correale.jpg 1969w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nella Sala degli Specchi del Museo Correale di Terranova, mercoled\u00ec 18 aprile, a partire dalleore 10.00, si svolger\u00e0 l\u2019incontro con Andrea Pieroni, ospite della Condotta Slow Food Costiera Sorrentina e Capri\u00a0a presentare il suo \u201cAtlante gastronomico delle erbe\u201d (Slow Food Editore). Andrea Pieroni, gi\u00e0 Professore di Botanica Alimentare ed Etnobotanica, \u00e8 il Rettore dell\u2019Universit\u00e0 di &hellip;<\/p>\n","protected":false},"author":919869,"featured_media":14503,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[124],"tags":[],"class_list":["post-14501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le erbe gastronomiche: l\u2019Universit\u00e0 di Scienze Gastronomiche di Pollenzo al Museo Correale a Sorrento con Slow Food. - Slow Food Campania<\/title>\n<meta name=\"description\" content=\"Nella Sala degli Specchi del Museo Correale di Terranova, mercoled\u00ec 18 aprile, a partire dalleore 10.00, si svolger\u00e0 l\u2019incontro con Andrea Pieroni, ospite\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.slowfood.it\/campania\/le-erbe-gastronomiche-luniversita-di-scienze-gastronomiche-di-pollenzo-al-museo-correale-a-sorrento-con-slow-food\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le erbe gastronomiche: l\u2019Universit\u00e0 di Scienze Gastronomiche di Pollenzo al Museo Correale a Sorrento con Slow Food. - 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