Program 2016




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Friday, May 13th

3.00 pm
  1. Opening ceremony
3.00 – 7:00 pm
  1. Tastings
5.00 pm
  1. Meeting: The value of food – Communicating typical products, with the participation of:
    Valentina Canali, Director General of the Chamber of Commerce in Rome
    Alessandra Moneti, journalist for ANSA (Italian National Associated Press Agency)
    Alessandro Regoli, director of WineNews.
9.00
  1. Ristorante La Pergola: gourmet tribute to Sardinia by chef Achille Pinna,Restaurant Da Achille, Sant’Antioco (CA)

Saturday, May 14th

3.00 – 7.00
  1. Tastings
5.00 pm
  1. Meeting: Marketing and communication in the world of food and wine, with the participation of:
    Slawka Scarso and Luciana Squadrilli, authors of the book “Marketing del gusto” (Marketing gastronomy)
    Luca Bove and Nicoletta Polliotto, authors of the book “Ingredienti di digital marketing per la ristorazione” (Elements of digital marketing in the field of food services)
6.00 pm
  1. Book Presentation: Bruno Gambacorta meets Sandra Longinotti, freelance journalist, food stylist and blogger, author of the new book Home Kitchen Garden. Orto in città: botanica, cucina e lifestyle (Nomos Edizioni). An open dialogue between kitchen and city garden, in an ongoing contamination between taste and lifestyle. The perfect book for anyone who loves flowers, good food and the elegance of a special mise en place.

Sunday May 15 th

11.00 am – 01:00 pm
  1. Tasting Sardinia*: masterclass with Luca Martini,world champion sommelier and chef Roberto Serra (Ristorante Su Carduleu, Abbasanta), (Restaurant Su Carduleu, Abbasanta), maître of contemporary Sardinian cuisine. Guided tastings of great Sardinian wines, paired with dishes prepared on the spot. An
    unmissable class for those who want more than the usual Vermentino and carasau bread and aim at discovering a wider variety of wines and food from the land of centenarians.
    *Wine tasting by reservation only. Please call us at +39 0789 931 430/408.
11.00 am – 6.00 pm
  1. Tastings
4.00 pm
  1. Meeting with chef Leonardo Lucarelli, author of the book “Carne Trita” (Mince).. Speaking in the first person, the chef tells his real life as a chef and describes kitchens where aprons are spotted with sauce and kitchen counters are full of flour and knives