2023-06-23 09:36:41
Territory, work, emotions, environment, recipes and history: these are the themes around which the six talks curated and conducted by the editorial staff of Il Gusto will take place on the occasion of the 37th edition of Aria di Festa, the food and wine festival organized by the Consorzio del Prosciutto di San Daniele, from 30 June to 3 July in San Daniele del Friuli.
Mental coach Dario Silvestri
Is the first time that the festival dedicated to Prosciutto di San Daniele Dop hosts a series of talks in collaboration with Il Gusto. It will be a series of meetings, structured as a journey into the world of Prosciutto di San Daniele, through various narrative paths and will involve illustrious personalities who come from the world of haute cuisine, sport, entertainment, culture, industry and much more to bring many different stories and contributions and to meet the public who will participate in the event.
The appointments will be held in the Castle Park and it begins on Saturday 1st July at 11 with the talk “At the roots of the myth”, where Alessandro Gavagna (chef of La Subida) and Mitja Sirk (wine producer and sommelier) will talk with the director Luca Ferrua why Prosciutto di San Daniele could only be produced here. On Saturday afternoon, at 3 pm, sustainability is the protagonist with the talk “San Daniele evolution of an ecosystem” during which Franco Collavino (general manager of Udinese football), Nicolas Lozito (journalist from La Stampa) e Valentine Four (TheFork) will discuss the topical issue and the challenges of the future.
L’illusionista Walter Rolfo
Leafing through the sheets of the Guarneriana civic library of San Daniele, it turns out that the ham was the subject of feudal corvèes, diplomatic and commercial agreements, a welcome tribute to powerful and notables. And the third talk of the day will be staged in the Library at 7 pm, dedicated to the glorious history of San Daniele ham. 960 years have passed since the activation of the San Daniele market and 460 years since thirty pairs of parsutti were consumed at the Council of Trent. How has consumption changed? How has the taste changed? The theologian will talk about it Don Andrea Ciuccithe professor Angelo Floramus and the anthropologist Marino Niola.
Sunday 2 July the first talk at 11 is dedicated to the ham production system with the voices of the men and women who produce it. In dialogue with each other there will be: Daniel Canzianpatron chef of the DanielCanzian Restaurant in Milan, Mario Cichettigeneral manager of the Consortium of Prosciutto di San Daniele, Fulvio Marino author and television personality and mental coach Dario Silvestri; moderated by the director of Il Gusto Luca Ferrua it’s yes Gabriele De Stefanieditor-in-chief of La Stampa.
Chef Daniel Canzian (ph. Gabriele Basilico)
How to cook and how does Prosciutto di San Daniele go with it? The answer is entrusted to the chefs who will intervene in the afternoon talk at 3 pm “With ham nothing”. During this highly culinary appointment we will hear the stories of the comedian and author Henry Bertolino and the experience of the chef Cristina Bowerman of the Glass Hostaria restaurant in Rome, the chef Gennaro Esposito of the Torre del Saracino restaurant in Vico Equense (NA), the chef Cristiano Tomei of the restaurant L’Imbuto in Lucca, the chef Roberto Valbuzzi of the Crotto Valtellina restaurant in Malnate (VA). They will be moderated by journalists Eleonora Cozzella e Fulvio Marcello Zendrini. The calendar of talks closes on the evening of Monday 3 July at 7 pm talking about emotions.
Because Ham belongs to memories and to the special or daily moments of each of us. The emotion of a slice of ham in a sandwich for the first day of school or that of a slice of ham at a wedding reception? To each her own. Talk to Vasiliki Pierrakea (proprietaria di Vasiliki Kouzina in Milan), Walter Rolfe (television author, writer and illusionist), Sara Roversi (founder and president of the Future Food Institute), Simone Bonini (master ice cream maker) e Andrea Mainardi (cook and TV presenter).
The talks are all free admission, to participate you need to register on the eventi.prosciuttosandaniele.it website.
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