{"id":25394,"date":"2016-05-30T16:20:12","date_gmt":"2016-05-30T14:20:12","guid":{"rendered":"https:\/\/www.slowfood.it\/slowine\/?p=25394"},"modified":"2016-05-30T16:20:12","modified_gmt":"2016-05-30T14:20:12","slug":"born-to-be-wild","status":"publish","type":"post","link":"https:\/\/www.slowfood.it\/slowine\/born-to-be-wild\/","title":{"rendered":"Born to be wild!"},"content":{"rendered":"

\"13237626_10207765817198108_2675627943820512750_n<\/a> Domenica 22 Maggio si \u00e8 tenuta all\u2019interno del Castello di Verduno la Local Wild Food Challenge (LWFC), una sfida culinaria che nel giro di sei anni ha dato luogo a ben trenta eventi in cinque paesi diversi.<\/p>\n

La competizione \u00e8 nata nel 2008 da un\u2019idea dello chef neozelandese Bill Manson che, ispirato dalla cultura Maori, ha voluto coniugare la sua passione per gli sport estremi con quella culinaria. Alla base del LWFC c\u2019\u00e8 infatti il desiderio di avvicinarsi a una consapevolezza maggiore di ci\u00f2 che mangiamo, riflettendo sulla fatica e l\u2019expertise che servono per procurarsi e cucinare degli alimenti. Un tentativo di reagire all\u2019attuale alienazione della societ\u00e0 dalle materie prime di cui si nutre, dove la relazione con il cibo nasce e muore nel masticare ci\u00f2 che ci ritroviamo nel piatto.<\/p>\n

La competizione \u00e8 quindi un pretesto per organizzare un evento conviviale e di forte scambio culturale, dedicato a quei saperi antichi di cui ormai gli unici custodi sono i pochi cacciatori, raccoglitori e pescatori rimasti.<\/p>\n

La giornata \u00e8 iniziata alle 11:00 con dei workshop dedicati al foraging, ai vini \u201cnaturali\u201d e alle fermentazioni con lievito madre, per poi proseguire con il Pranzo Wild per 250 persone con la regia di Alessandra Buglioni di Monale e lo street food selvatico di C\u00e0 del Re e Ristorante Battaglino. Il tutto accompagnato da una selezione di vini della Banca del Vino e del Consorzio del Pelaverga.<\/p>\n

Le rivelazioni gastronomiche dell\u2019evento sono state:<\/p>\n

-\u201cSIK\u2019I Panqa\u201d, un dessert creato da due studenti sudamericani dell\u2019Universit\u00e0 di Scienze Gastronomiche, Matheus Sborgia e Andres Jara, che hanno voluto infondere nella loro creazione il luogo dove si trovano questi ingredienti. Un territorio complesso che viene tradotto al palato con un incontro tra dolce, acido, salato e una punta di amaro.<\/p>\n

 <\/p>\n

\"LWFC.Mat<\/a>-Wild Gin&Tonic, cocktail preparato dai sapienti bartender Konstantin Steinmeyer e Maximilian Henkel con estratto di ciliegia giffoni, angostura, gin, artemisia abronatum, polline, menta selvatica, fiori di acacia, borragine e camomilla, petali di rosa canina e guarnito con una ciliegia giffoni maturata per due anni nel rum.<\/p>\n

I toni conviviali sono rimasti accesi fino a tardi grazie alla presenza del gruppo musicale \u201cThe Honkers \u2013 Rockin\u2019 Jump Blues\u201d, che hanno tenuto viva la serata fino al Gran Fal\u00f2 animato, grande momento conclusivo di questa prima edizione italiana.<\/p>\n

La Local Wild Food Challenge a Verduno \u00e8 stata organizzata grazie a una collaborazione tra Slow Food, Universit\u00e0 delle Scienze Gastronomiche, Comune di Verduno, Landmade, Castello di Verduno,, Banca del Vino, il Consorzio del Pelaverga, Winemoretime, Real Castello, Trattoria Bercau, Ristorante Battaglino e Agriturismo C\u00e0 del Re.<\/p>\n

 <\/p>\n

Nell’immagine a sinistra:\u00a0Mousse di bacche di lauroceraso, crema di frutto della passione, sabbia di guasca, trifoglio e granita di coroso.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Domenica 22 Maggio si \u00e8 tenuta all\u2019interno del Castello di Verduno la Local Wild Food Challenge (LWFC), una sfida culinaria che nel giro di sei anni ha dato luogo a ben trenta eventi in cinque paesi diversi. La competizione \u00e8 nata nel 2008 da un\u2019idea dello chef neozelandese Bill Manson che, ispirato dalla cultura Maori, …<\/p>\n","protected":false},"author":919862,"featured_media":25396,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[72,41,1],"tags":[],"class_list":["post-25394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-evidenza","category-news","category-parliamo-di"],"acf":[],"yoast_head":"\nBorn to be wild! - Slowine<\/title>\n<meta name=\"description\" content=\"Domenica 22 Maggio si \u00e8 tenuta all\u2019interno del Castello di Verduno la Local Wild Food Challenge (LWFC), una sfida culinaria che nel giro di sei anni ha\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.slowfood.it\/slowine\/born-to-be-wild\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Born to be wild! - Slowine\" \/>\n<meta property=\"og:description\" content=\"Domenica 22 Maggio si \u00e8 tenuta all\u2019interno del Castello di Verduno la Local Wild Food Challenge (LWFC), una sfida culinaria che nel giro di sei anni ha\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.slowfood.it\/slowine\/born-to-be-wild\/\" \/>\n<meta property=\"og:site_name\" content=\"Slowine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pages\/SLOW-WINE\/149627278414584\" \/>\n<meta property=\"article:published_time\" content=\"2016-05-30T14:20:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.slowfood.it\/slowine\/assets\/2016\/05\/LWFC.Mat-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1070\" \/>\n\t<meta property=\"og:image:height\" content=\"973\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alessandro Marra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alessandro Marra\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/born-to-be-wild\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/born-to-be-wild\\\/\"},\"author\":{\"name\":\"Alessandro Marra\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/#\\\/schema\\\/person\\\/ab34ed3ade55c12ebd972e70ad60124a\"},\"headline\":\"Born to be wild!\",\"datePublished\":\"2016-05-30T14:20:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/born-to-be-wild\\\/\"},\"wordCount\":452,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/born-to-be-wild\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/assets\\\/2016\\\/05\\\/LWFC.Mat-1.jpg\",\"articleSection\":[\"In Evidenza\",\"News\",\"Parliamo di...\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/born-to-be-wild\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/born-to-be-wild\\\/\",\"url\":\"https:\\\/\\\/www.slowfood.it\\\/slowine\\\/born-to-be-wild\\\/\",\"name\":\"Born to be wild! 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