A prestigious project of Slow Food, known association for the preservation of food and wine niche, involving, exclusively, the Association of Cooks Brianza and all classes of the Hotel of the College of dancers during the course of Tuesday November 24. The day was dedicated to the discovery of some presidents of Slow Food's territory and Monza in Lombardy.
This event is inserted into the Terra Madre project, which was launched to celebrate the twenty years of Slow Food. Many producers who have alternated in the morning: Davide Longoni, who described the production of bread with yeast, Luigi Viganò, which prepared students with the real sausage Brianza, Paul Ciapparelli, which has largely brought the cheese from Valtellina Bitto, Dionigi Spreafico, known producer of sweet ham today; Pasquale Reda and Gilberto Farina (Vice-President of the Association of Chefs Italy), which led the children of the fifth to the rediscovery of the culinary sheep Brianza. The project
Mother Earth has ended il 10 dicembre scorso, quando una rappresentanza dell'Istituto Alberghiero è stata chiamata a Monza per relazionare quanto appreso nel corso di queste lezioni, in occasione della prima visione del film Terra Madre, diretto dal noto regista bergamaso Ermanno Olmi appositamente per Slow Food.
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