{"id":17320,"date":"2019-10-13T09:48:15","date_gmt":"2019-10-13T07:48:15","guid":{"rendered":"http:\/\/www.slowfood.it\/campania\/?p=17320"},"modified":"2019-10-13T09:48:15","modified_gmt":"2019-10-13T07:48:15","slug":"un-po-di-campania-in-valle-daosta-con-giuliano-donatantonio","status":"publish","type":"post","link":"http:\/\/www.slowfood.it\/campania\/un-po-di-campania-in-valle-daosta-con-giuliano-donatantonio\/","title":{"rendered":"Un po&#8217; di Campania in Valle d&#8217;Aosta con Giuliano Donatantonio"},"content":{"rendered":"<p>Pochi lo sanno ma Giuliano Donatantonio, 45 anni, uno dei pi\u00f9 importanti protagonisti campani della ristorazione &#8220;slow&#8221;, \u00e8 nato in Germania! L\u00ec per\u00f2 \u00e8 rimasto poco in quanto la sua crescita e la sua formazione umana e professionale avvengono in Costiera Amalfitana e, in particolare, nella sua citt\u00e0, Minori, dove vive con il padre, pescatore e la madre, casalinga.<\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG-20191005-WA0017.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-17322\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG-20191005-WA0017.jpg\" alt=\"\" width=\"506\" height=\"471\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG-20191005-WA0017.jpg 713w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG-20191005-WA0017-300x279.jpg 300w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG-20191005-WA0017-600x559.jpg 600w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG-20191005-WA0017-350x326.jpg 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG-20191005-WA0017-500x466.jpg 500w\" sizes=\"auto, (max-width: 506px) 100vw, 506px\" \/><\/a><\/p>\n<p>Giuliano vanta 30 anni di esperienza gastronomica ma per noi \u00e8 soprattutto cuoco dell&#8217;Alleanza Slow Food dei Cuochi che \u00e8 stato l&#8217;anima della Campania in molti eventi internazionali di Slow Food come Terra Madre a Torino, Slow Fish a Genova e Leguminosa a Napoli. Giuliano non \u00e8 stato mai solo &#8220;uno che cucina&#8221; ma un esempio di cosa voglia dire &#8220;fare comunit\u00e0&#8221;.<\/p>\n<p>Perch\u00e9 per lui il cibo \u00e8 il punto di forza di una comunit\u00e0: \u00e8\u00a0alla costante ricerca di idee, prodotti che rispettino il lavoro della filiera corta in quanto \u00e8 un convinto sostenitore della mutua collaborazione tra cuochi e produttori\u00a0locali, troppo spesso offuscati dalle grandi filiere. &#8220;Da piccolo volevo fare il calciatore &#8211; dice Giuliano &#8211; e avevo tutto il potenziale per farlo! Ma il bisogno di restare con i &#8220;piedi per terra&#8221; mi ha spinto a cercare un lavoro pi\u00f9 sicuro&#8221;. Cos\u00ec si \u00e8 diplomato all&#8217;Istituto Alberghiero e ha iniziato a girare l&#8217;Italia, dal Nord al Sud, conoscendo le cucine locali e maturando la propria identit\u00e0. &#8220;In cucina oggi si inventa di tutto &#8211; afferma Giuliano &#8211; pur di mostrarsi, quindi la vera innovazione \u00e8 proprio la tradizione\u201d.<\/p>\n<p>Da qualche giorno Giuliano Donatantonio si \u00e8 trasferito ad Aosta dove continua il suo percorso professionale presso il ristorante Aneme &amp; Core (Saulle Re) ed \u00e8 gi\u00e0 membro dell\u2019Unione Regionale Cuochi Val d\u2019Aosta. Anche qui il suo menu \u00e8 immagine di tutta la visione &#8220;slow&#8221; della cucina: materie prime semplici ma ricercate, rispetto della sua tradizione, campana ma anche di quella valdostana e, ovviamente, prodotti dei Pres\u00ecdi Slow Food e dell&#8217;Arca del Gusto.<\/p>\n<p>In bocca al lupo Giuliano!<\/p>\n<p><a href=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG_20190401_155140.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17321\" src=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG_20190401_155140.jpg\" alt=\"\" width=\"611\" height=\"404\" srcset=\"http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG_20190401_155140.jpg 611w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG_20190401_155140-300x198.jpg 300w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG_20190401_155140-600x397.jpg 600w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG_20190401_155140-350x231.jpg 350w, http:\/\/www.slowfood.it\/campania\/wp-content\/uploads\/sites\/13\/2019\/10\/IMG_20190401_155140-500x331.jpg 500w\" sizes=\"auto, (max-width: 611px) 100vw, 611px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pochi lo sanno ma Giuliano Donatantonio, 45 anni, uno dei pi\u00f9 importanti protagonisti campani della ristorazione &#8220;slow&#8221;, \u00e8 nato in Germania! L\u00ec per\u00f2 \u00e8 rimasto poco in quanto la sua crescita e la sua formazione umana e professionale avvengono in Costiera Amalfitana e, in particolare, nella sua citt\u00e0, Minori, dove vive con il padre, pescatore &hellip;<\/p>\n","protected":false},"author":919869,"featured_media":17322,"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-17320","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>Un po&#039; di Campania in Valle d&#039;Aosta con Giuliano Donatantonio - Slow Food Campania<\/title>\n<meta name=\"description\" content=\"Pochi lo sanno ma Giuliano Donatantonio, 45 anni, uno dei pi\u00f9 importanti protagonisti campani della ristorazione &quot;slow&quot;, \u00e8 nato in Germania! 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