https:\/\/www.facebook.com\/riadagcampania<\/a> i Laboratori del Gusto \u201cPromozione dell\u2019agrobiodiversit\u00e0: ai fornelli con i cuochi del territorio\u201d del progetto \u201cRIADAg, Riduzione impatto ambientale e agrobiodiversit\u00e0\u201d che ha come obiettivo la diffusione dei metodi per la salvaguardia dell’agro-biodiversit\u00e0 e per una produzione agricola a minore impatto ambientale, destinato agli agricoltori del territorio acerrano-mariglianese.<\/p>\nI Laboratori del Gusto \u201cPromozione dell\u2019agrobiodiversit\u00e0: ai fornelli con i cuochi del territorio\u201d, fanno parte degli eventi della tredicesima edizione di \u201cTERRA MADRE SALONE DEL GUSTO\u201d, che quest\u2019anno \u00e8 stata ri-pensata come un viaggio, partito lo scorso 8 ottobre e lungo sei mesi, fino ad aprile 2021.<\/p>\n
Sulla pagina Facebook del progetto RIADAG, dunque, oltre a un\u2019introduzione di Patrizia Spigno (ARCA 2010, capofila progetto RIADAg), a partire da marted\u00ec 20 ottobre alle ore 19:00, sar\u00e0 disponibile il video del Laboratorio del Gusto \u201cLegumi Napoli: per conoscere le tante ricette della pasta e fagioli\u201d con lo chef Enzo Feldi, Osteria La Lanternina \u2013 Acerra e Gianluca Napolitano (Slow Food Campania).<\/p>\n
Dal 21 ottobre, sempre alle ore 19:00, sar\u00e0 online \u201cTiempo nn’ \u00e8: le produzioni campane stagionali e loro semplicit\u00e0 di utilizzo\u201d con lo chef Fof\u00f2 Ferriere, Tallioo \u2013 San Giorgio a Cremano e Marina Alaimo (Slow Food Campania).<\/p>\n
Gioved\u00ec 22 ottobre, infine, sar\u00e0 pubblicato, alle ore 19:00 il contributo video \u201cPercorsi di Gusto, preparare un men\u00f9 tra autunno e inverno con l’agrobiodiversit\u00e0 campana\u201d con lo chef Franca Di Mauro, Il Cellaio di don Gennaro \u2013 Vico Equense e Mauro Avino (Slow Food Campania).<\/p>\n","protected":false},"excerpt":{"rendered":"
Mancher\u00e0 l\u2019olfatto, non ci sar\u00e0 il tatto, non sar\u00e0 possibile soddisfare il gusto, ma se \u00e8 vero, come scrive Henri Bergson che \u201cLa comunicazione avviene quando, oltre al messaggio, passa anche un supplemento di anima\u201d, bench\u00e9 veicolato, come la pandemia ci ha costretti in questi ultimi mesi, in modalit\u00e0 webinar, il messaggio arriver\u00e0 diretto, forte, …<\/p>\n","protected":false},"author":919869,"featured_media":17289,"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-17643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\n
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