DOCSLIB.ORG

Parma Culinary Trip in 3 Days

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Parma Culinary Trip in 3 Days EUROPE STORIES TRAVEL ZURICH BLOGGING Culinary trip to Parma – Where to go and what to experience in 3 days EUROPE / STORIES / TRAVEL / ZURICH BLOGGING MARINA LOVEFOODISH 19 APRIL 2019 ADD COMMENT 282 VIEWS FACEBOOK My personal highlight: Discovering an enchanting pearl full of culture & extraordinary delicacies only a few hours by train from Zurich! How much do you know about this Italian Culture & Gastronomy City located 5h by train from Zurich? Parma has been shaped along the centuries by great painters as Correggio & Antelami. In the national gallery of Pilotta you can nd some works by Da Vinci, Barbieri, Allegri, van Dyck, and many others from the 17th, 18th, and 19th centuries. The unique piece from Leonardo da Vinci called ‘La Scapigliata’ from 1508 all made in oil on a wood panel captured my heart immediately. For Opera lovers it’s absolutely recommended to visit Teatro Regio. It’s one of the most renowned and high-quality opera houses in Italy. It has been associated with many great composers, such as Giuseppe Verdi and Gioachino Rossini. This venue continues to serve the great Italian musical tradition, staging four operas every season and hosting a yearly Verdi Festival in October! Another landmark of Parma is their Teatro Farnese. The theatre is one of the most renowned example of a wooden theatre that stands today. Created in the 1600’s, at the time it was also the largest theatre in the world and could hold a crowd of 3’000 people. It’s absolutely recommended to go there fro a throwback in time! During the Middle Ages, Parma was ruled by the Franks and was part of the Holy Roman Empire. During the 1800’s, the city was annexed by France under the rule of Napoleon, and then nally became a part of the Kingdom of Italy in 1860. Guess why Parma has been nominated a City of Gastronomy? On December 11th, 2015 Parma was ocially invited to take part in the UNESCO Creative Cities Network, becoming the rst Italian Creative City of Gastronomy (The network includes more than 70 cities in 32 countries). Parma is a true Foodvalley, A. because of their king of Cheese called Parmigiano Reggiano that has its origins here and B. because of the world famous Parma ham. More than that, Parma is home to the top school of Italian cooking called Alma! Foodie hint: You recognize the original Parma by it’s 5 pointed crown branded onto it’s skin. Emilia-Romagna is the European region with the highest number of PDO and PGI products, and it is described by Forbes “Italy’s greatest gastronomic treasure. Ever heard about the delicacy Culatello di Zibello? It is the precious piece made from the large muscle mass in the rear leg of the pig. Creating it means destroying the possibility of making a prosciutto! Its tremendous aging time, the fact that it’s the best part of the leg, and the expertise required to make it one of the most expensive salumi in Italy, particularly if it adheres to the DOP regulations to be a Zibello culatello. The best way to experience the history & an exclusive tasting of the Culatello is to visit theC ulatello Museum. The Museum is located in the court where the historical & gastronomic hideaway Antica Corte Pallavicina Relais has its domicile. The old fortied castle built by the Pallavicino family in 1320, is a place where love for good food and local products has always been a distinctive mark. I suggest booking a night at their fantastic hotel for ca. 220 Euro/night. Enjoy a typical dinner at their 1 Michelin Star Restaurant and go for a walk around the castle admiring the Po river and an impressive nature. The ambience at the restaurant is special. The glass front gives a super special light and atmosphere and embraces the natural beauty of the Po river. The restaurant received the Michelin Guide Star since 2011 and represents the best of the rened Bassa Parmense. Chef Massimo and Luciano Spigaroli use most of the raw materials produced directly in the ancient court of Pallavicina according to traditions of the surrounded lands. My personal highlight was the walk in their cellar looking at hundreds of Culatello di Zibello beautifully hanging down the ceiling. At the restaurant I enjoyed the podium of Culatello from the “White Pig” aged over 18, 27 and over 37 months. The trued Guinea Fowl cooked with Culatello in the Po river’s clay served with vegetables from the garden was of an outstanding tender and aromatic taste! Book a tasty bus tour to experience the traditional production of Parmigiano Reggiano DOP and Parma ham or get a customized tour! The best way to dive into the heritage of Parma’s artisan food is to book a tasty tour. Our press trip organized by Comune di Parma and OMNIA Relations took place with the company Maestro Travel Experience. The tour takes 4 hours and brings you by bus to all production sites. The Cheese factory we visited is a small family business consisting of exactly 3 employees! It’s a unique experience to see with how much care and ability the 50 kilo heavy loafs of Parmigiano are processed all by hand! Learn how this cheese, devoid of any chemical additive, can be aged for years to improve its quality. You will recognize the various aging stages thanks to the tasting led by an expert. On our second stop we visited a parma ham producer. The family-run factory presented all the steps from the meat processing to the avors of the curing rooms. I am very happy to have learnt all facts to recognize an original Parma ham. Every tour is of course accompanied by a delicious tasting! The tours are the best stops to buy your souvenir for home. A big thank you to Elisa that explained to us so many details and included plenty of tasting occasion on the trip! Another must do on your program: Visit ALMA the International School of Italian Cuisine where best Italian Chefs graduate from and book one of their Masterclasses! Welcome to the world’s leading international training centre for Italian Cuisine, founded by the Italian Master Chef Gualtiero Marchesi. Walking around in the beautiful Palazzo Ducale of Colorno makes you feel in heaven. Surrounded by an intense variety of smells that constantly stimulate my senses I feel that here is where the magic happens! We had the chance to visit a class in the rst year of education learning cutting techniques, an other class was creating beautiful chocolate sculptures made all by hand! ALMA covers an area of 5’000 square metres. The classrooms are fully equipped for training professionals. ALMA educates chefs and pastry chefs, bakery chefs, assistants for restaurant, bar managers and food & beverage managers coming from all around the world. Annually 1100 students graduate at ALMA. This is probably the best investment ever for a future as well as an extraordinary training experience. Their events and some of the classes are open to everyone. I absolutely recommend to book one and experience this unique surrounding live! Get more about the available events here. How to get to Parma From Zurich it’s easy to take the train to Milan. SBB oers a good time table with attractive prices. From Milan you can choose the Frecciabianca Train that takes you to Parma in only 1 hour. For the future new direct connections to Bologna are planned. I like to express a big thank you to SBB & Trenitalia for the excellent and smooth ride to Parma. Where to sleep in Parma I spent a night at a very authentic and charming B&B located in the middle of the city close to the “duomo” called Al Battistero D’oro. Patrizia is the host and a charismatic and very hearty person taking care of every wish you have. The B&B is her private home and decorated carefully with class and style reecting the charisma and warm personality she has. The place is peaceful and quit and located in the historical city centre. Get in contact to ask your quote. Price vary from ca. 100 Euro/night. Find more accommodation suggestions here. Events to mark in your agenda this September: Settembre Gastronomico Traiettorie Cena dei Mille Giardini Gourmet A special thank you goes to the city of Parma and our press trip organisator OMNIA Relations/Ilaria Tortora as well as all involved person that made our trip the perfect gastronomic holiday. In the mood of other travel stories and food trips ? What about a wine tour in Piedmont? Find all you need to organize it here in my Piedmont blog story. P R E V I O U S A R T I C L E Your Tanzania Holiday: Observe the big 5 on an epic safari & sail on the crystal-clear Zanzibar Sea with a traditional wooden Catamaran Food is my life and my engine. It keeps me moving. My passion for food brings me to amazing places around the world. My senses experience a deep sensation, when they get in contact with food. Food is more than a lifestyle for me. A lot of sweet stories are waiting for you. Let’s spice up our life a bit! Lovefoodish - Marina S h o w v i d e o s F o l l o w @ m a r i n a _ l o v e f o o d i s h Conguration error or no pictures... B e s t B l o g s S w i t z e r l a n d 2 0 1 8.
Load more

Recommended publications
  • Typical Products and Local Development: the Case of Parma Area
    Typical products and local development: the case of Parma area Filippo Arfini1, Cristina Mora2 1 Department of Agricultural Economics and Forestry, University of Parma, is responsible for § 2 2 Department of Agricultural Economics and Forestry, University of Parma, is responsible for § 1 and 3 Contribution appeared in Arfini, F. and Mora, C. (Eds.) (1997) “Typical and Traditional Products: Rural Effect and Agro-Industrial Problems”, proceedings of the 52nd EAAE Seminar, pp. 11 - 40 June 19-21, 1997 Parma, Italy Copyright 1997 by Filippo Arfini and Cristina Mora. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Typical and traditional productions: Rural effect and agro-industrial problems 52"d EAAE Seminar - Parma, June 19-21 1997 FILIPPO ARFINI, CRISTINA MORA ZANETTl Typical products and local development: the case of Parma area ABSTRACT The pwpose of this study is to check the presence of reciprocal synergies between typical and traditional products and local development. The area in question is the province of Parma, where the presence and intensification of relations between the primmy and secondmy1 sector were, in the first fifty years of the centwy, the deciding factors of the economic development (Basini and Forestieri, 1989; Giacomini and Mora, 1996). To analyse this case we used the method of the chain-analyses, to study Parmigiana Reggiano Cheese (PR), and the idea of agro-industrial districts to examine Parma Raw Ham case. 1. THELOCALECONOMY 1.1 The development: an outline 2 Parma faced the first fifty years of the century with a renewed agriculture , from a technological point of view, and a large number of firms which undertook the processing of ' F.
    [Show full text]
  • Donna Lee Brien Writing About Food: Significance, Opportunities And
    Donna Lee Brien Writing about Food: Significance, opportunities and professional identities Abstract: Food writing, including for cookbooks and in travel and food memoirs, makes up a significant, and increasing, proportion of the books written, published, sold and read each year in Australia and other parts of the English-speaking world. Food writing also comprises a similarly significant, and growing, proportion of the magazine, newspaper and journal articles, Internet weblogs and other non-fiction texts written, published, sold and read in English. Furthermore, food writers currently are producing much of the concept design, content and spin-off product that is driving the expansion of the already popular and profitable food-related television programming sector. Despite this high visibility in the marketplace, and while food and other culinary-related scholarship are growing in reputation and respectability in the academy, this considerable part of the contemporary writing and publishing industry has, to date, attracted little serious study. Moreover, internationally, the emergent subject area of food writing is more often located either in Food History and Gastronomy programs or as a component of practical culinary skills courses than in Writing or Publishing programs. This paper will, therefore, investigate the potential of food writing as a viable component of Writing courses. This will include a preliminary investigation of the field and current trends in food writing and publishing, as well as the various academic, vocational and professional opportunities and pathways such study opens up for both the students and teachers of such courses. Keywords: Food Writing – Professional Food Writers – Creative and Professional Writing Courses – Teaching Creative and Professional Writing Biographical note Associate Professor Donna Lee Brien is Head of the School of Arts and Creative Enterprise at Central Queensland University, and President of the AAWP.
    [Show full text]
  • Unesco Creative Cities Network Popayán, Colombia Periodic Evaluation Report Creative City of Gastronomy 2020
    UNESCO CREATIVE CITIES NETWORK POPAYÁN, COLOMBIA PERIODIC EVALUATION REPORT CREATIVE CITY OF GASTRONOMY 2020 GENERAL INFORMATION 2.1 Name of the city: Popayán 2.2 Country: Colombia 2.3 Creative field: Gastronomy 2.4 Date of designation: August 6, 2005 2.5 Date of submission of this periodic evaluation report: December 31, 2020 2.6 Entity responsible for preparing the report: Popayán Mayor's Office of Tourism 2.7 Previous reports and submission dates: February 28, 2016 2.8 Focal point: Juan Carlos López Castrillón: Mayor of Popayán alcaldia@popayan- cauca.gov.co Focal Point: Ms. Monika Ximena Anacona Quilindo Tourism Coordinator of the Municipality of Popayán, [email protected] Tel. + 57 – 3022902871 3.1 Popayán attended some annual meetings of the Network: 3.1.1. Popayán participated with chef Pablo Guzmán Illera who obtained recognition for the typical cuisine of the region with his participation in the 15th edition of the International Food Festival of Chengdu, held in China at the end of 2018. Within the framework of the festival, he was originally from Chengdu and by which this city became part of the network of creative cities of UNESCO. Chef Guzmán Illera won the awards for "Best presentation, best taste, Creativity" and "Foodies Choice", awarded in competition and by public choice. The chef presented a typical dish: El Tripazo Caucano, vacuum cooked; the pickle of ollucos; carantanta; and avocado emulsion were the dishes presented by the Colombian chef to the 200 festival goers. 3.1.2. Chef Pablo Guzmán Illera has also participated in events of the same network, such as the “Chef Challenge”, the “Unesco World Meeting of Creative Cities” in Belem (Brazil).
    [Show full text]
  • The Province of Parma
    PARMA MANUFACTURERS’ ASSOCIATION www.upi.pr.it Parma and its enterprises October 2020 1 Preface Parma Manufacturers’ Association is pleased to offer this study whose purpose is to provide an up-to-date source of information for public and private institutions and organizations specifically interested in issues and questions related to industrial development in our province. More specifically, the aim of “Parma e le sue imprese” (Parma and its Enterprises) is to provide an overview of industrial activity in our province, focusing on the wide variety of manufacturing and service sectors and the specialized activity thereof. In fact, even if the core of Parma’s manufacturing tradition is to be found in the production and processing of agricultural products –Parma ham and parmesan cheese that have made it known around the world are good examples of this – there are many other sectors, some connected to this core activity and others not, which have contributed to make our productive capacity one of the most important in Italy today, fully capable of meeting the needs of our modern world and an increasingly globally-oriented future. Special thanks go to the Studies and Research Department for their tireless efforts in the preparation of this study. Annalisa Sassi President of Parma Manufacturers’ Association 2 The Province of Parma 3 The Province of Parma Map Albareto Felino Noceto Sorbolo Bardi Fidenza Palanzano Terenzo Bedonia Fontanellato Parma Tizzano Val Parma Berceto Fontevivo Pellegrino Parmense Tornolo Bore Fornovo taro Polesine Parmense
    [Show full text]
  • Molecular Gastronomy
    Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2016 Molecular Gastronomy Roisin Burke Technological University Dublin, [email protected] Herve This INRA, [email protected] Alan Kelly UCC, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Part of the Food Science Commons Recommended Citation Burke, R., This, H Kelly, A.L. (2016) Molecular Gastronomy. doi:10.1016/B978-0-08-100596-5.03302-3 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Molecular Gastronomy Ro´isı´n Burke, School of Culinary Arts and Food Technology, Dublin Institute of Technology, Dublin, Ireland Herve´ This, Groupe de Gastronomie Moléculaire, INRA-AgroParisTech International Centre for Molecular Gastronomy, Paris, France; and UMR GENIAL, AgroParisTech, INRA, Université Paris-Saclay, Massy, France Alan L Kelly, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Ó 2016 Elsevier Inc. All rights reserved. Introduction 1 Why Molecular Gastronomy? 1 Definition of the Discipline 2 An Analysis of Traditional Culinary Practices 2 Categorizing Culinary Precisions 2 The Robustness of Recipes 3 DSF, a Tool for the Description of Colloidal Systems 3 New Applications of Molecular Gastronomy 4 A Case Study of Education in Molecular Gastronomy: Dublin Institute of Technology School of Culinary Arts and Food Technology 5 Conclusions 7 References 7 Relevant Websites 8 Introduction Molecular gastronomy is the scientific discipline that explores the phenomena occurring during culinary transformations.
    [Show full text]
  • The Institut Paul Bocuse Will Launch Its Gourmet Getaways: "Art De Vivre by Institut Paul Bocuse"
    Press Release March 2016 Summer 2016, in the world capital of gastronomy... The Institut Paul Bocuse will launch its gourmet getaways: "Art de vivre by Institut Paul Bocuse" As the international ambassador of gastronomy and hospitality, the Institut Paul Bocuse is inviting gourmets from around the world to live a unique experience and learn the secrets of French cuisine, pastry and sommellerie. They have designed four exclusive summer gourmet getaways by taking advantage of the unique know-how of its great Michelin-starred chefs, some of whom hold the M.O.F title, and experts. The program of these four sensory experiences includes a week of discoveries and confidential meetings, off the beaten track, to taste rare products, share exclusive meetings in a convivial setting and learn from the exceptional backgrounds of those men and women who embody the French know-how. The getaways “Art de vivre by Institut Paul Bocuse" have only one ambition: to make the unattainable possible… Available in French and also in English, Spanish, Russian, Mandarin or Korean, they aim to transmit the universal passion for the French gastronomic culture to the largest number of people. In the company of chefs and renowned experts, the participants will enjoy sensory experiences for five days (Monday to Friday) between the end of May and August 2016. In small groups of 10 people maximum, they will take full advantage of privileged visits, private tastings behind the scenes of the finest wine houses and regional producers and in the prestigious setting of their 19th century château. Four packages with wonderful surprises in store to enjoy a unique moment according to your desires: Authentic and local cuisine: History of gastronomy; introduction to the secrets of the traditional techniques and emblematic recipes of the great chefs of Rhône-Alpes region; 3* gourmet dinner at Chef Paul Bocuse’s restaurant at the Auberge du Pont in Collonges..
    [Show full text]
  • An Ultimate Italian Culinary Experience
    EXCELLENCE. TAILOR MADE. EXPERIENCE THE MOTOR & FOOD VALLEY type ITINERARY destination EMILIA-ROMAGNA TUSCANY focus on CARS GOURMET An itinerary to discover the land of the most beloved car legend in the world, the Ferrari, combined with great food products such as the unique Parmigiano- Reggiano cheese: an amazing combination, perfect for gourmet as well as for car lovers! MILAN MODENA BOLOGNA The Motor Valley is known for igniting Valley some of the finest Italian foods the passions of the motor industry’s are produced: Parmigiano-Reggiano most celebrated legends: it boasts cheese, Traditional Balsamic Vinegar FLORENCE a world of automotive titans such of Modena, Parma ham, and more! as Ferrari, Lamborghini, Maserati, During this 8 days tour you will visit SIENA Ducati, Pagani and 14 museums boutique food producers, have devoted to ultimate driving machines. exclusive shopping at the market led You will discover it and visit the by a local chef, enjoy amazing cooking HIGHLIGHTS world’s most beautiful and precious classes and discover some behind collections of vintage cars and the scenes secrets to learn how these • 7 nights accommodation in 4 and 5 star hotels motorcycles. fabulous food are made. • 8 meals in local restaurants and “osterie” On the way, indulge in the genuine, Then the journey continues toward • Private guided visits to Ferrari and Ducati Museums welcoming Italian culinary traditions Tuscany, ending with a short break along rolling hills dotted with to discover the secret corners of • Guided visits inside Ferrari factory enchanting castles. Celebrated as the Florence, followed by a relaxing • Exclusive visits to two vintage cars collections “foodie region of Italy”, In the Food excursion in Chianti wine region.
    [Show full text]
  • Ministry of Tourism and Entertainment Strategic Planning Retreat
    Ministry of Tourism and Entertainment Strategic Planning Retreat THE JAMAICABACKGROUND GASTRONOMY NETWORK The Jamaica Gastronomy Network has been created to support the Ministry of Tourism in realising its goals as a destination of choice for culinary experiences. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK Our strategy focuses on illustrating Jamaica’s culinary expertise and talent through: 1. Creating a framework to combine and promote culinary enterprises, resources and festivals Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK 2. Creation of a tourism product that will attract more visitors for the distinct purpose of participating in our gastronomical delights. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK THE JAMAICA GASTRONOMY NETWORK • Develops strategic partnerships and linkages along Jamaica’s culinary value chain that supports the development of a defined tourism based gastronomy product • Supports development of a compliant gastronomy sector that can be packaged and marketed globally. Edmund Bartlett, Minister of Tourism, The Jamaica JAMAICA Gastronomy Network THE JAMAICABACKGROUND GASTRONOMY NETWORK MEMBERSHIP The membership of the Network is comprised of key Ministries, Departments and Agencies as well as industry stakeholders with relevant experience and expertise. The Network meets monthly or more frequently
    [Show full text]
  • Culatello: the King of Cured Meats Published on Iitaly.Org (
    Culatello: The King of Cured Meats Published on iItaly.org (http://www.iitaly.org) Culatello: The King of Cured Meats Dino Borri (December 27, 2017) Culatello di Zibello represents the heritage and the richness of Zibello, a town in the province of Parma, nestled along the Po river and wrapped in its fog. That fog, or really, the Po Valley climate, is the key factor in properly aging this king of cured meats. The art of its production has been handed down from generation to generation and contains the story of a land, the traditions of its people, and the characteristics of its terroir. For centuries, Culatello [2]’s fame was celebrated only near its place of origin, the Bassa Parmense plains south of the Po river [3] that extend west to Piacenza and east to Reggio-Emilia. People of the region knew to appreciate the taste of this very special kind of prosciutto and to safeguard its secrets. The first evidence of Culatello di Parma is in a document dating to 1735 from the Comune of Parma [4]. The document lists prices for pork products, and it’s also the first time “Culatello” is used before it became part of the popular vocabulary. Page 1 of 3 Culatello: The King of Cured Meats Published on iItaly.org (http://www.iitaly.org) Other important accounts of Culatello date back to the 1800s and 1900s in the works of Giuseppe Callegari, a poet from Parma, and in the correspondence between sculptor Renato Brozzi and the celebrated poet Gabriele D’Annunzio [5].
    [Show full text]
  • Biophysics of Molecular Gastronomy
    Leading Edge Commentary Biophysics of Molecular Gastronomy Michael P. Brenner1,* and Pia M. So¨ rensen1 1School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA *Correspondence: [email protected] http://dx.doi.org/10.1016/j.cell.2015.03.002 Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. Molecular gastronomy’s beginnings can first to carry out precise temperature- sures the resistance of the material to be traced to the 1970s and an emerging controlled cooking on an egg is unclear, deformation. Roughly speaking, the 3 curiosity about the scientific aspects of but a remarkable process was discov- elastic modulus E = Uinteraction=l , where the foods we eat. As Nicolas Kurti, Profes- ered: between 60 C and 70 C, critical Uinteraction is the binding energy between sor of Physics at Oxford, famously stated, biophysical transitions occur in chicken the crosslinks, and l is the typical dis- ‘‘It is a sad reflection on our civilization eggs; this is the range in which the tance between the crosslinks. The mate- that while we can and do measure the different proteins within the yolk and white rial thus becomes harder to deform temperature in the atmosphere of Venus, unfold. Strikingly, differences of less than when the binding energy or density of we do not know what goes on inside our 1C lead to significant textural and struc- the crosslinks increases.
    [Show full text]
  • Food and Gastronomy for Sustainable Place Development: a Multidisciplinary Analysis of Different Theoretical Approaches
    sustainability Review Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches Chiara Rinaldi Department of Business Administration, School of Business, Economics and Law, University of Gothenburg, Vasagatan 1, PO Box 100, 40530 Gothenburg, Sweden; [email protected] Received: 18 August 2017; Accepted: 25 September 2017; Published: 28 September 2017 Abstract: Food and gastronomy (F&G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places’ attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G’s potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).
    [Show full text]
  • Master Program Brochure
    M A R G O R P R E T S A M E N I S I U C N A I L A T I - Y R A N I L U C A N I L E U N A M MASTER PROGRAM PROFESSIONAL PROGRAM IN ITALIAN CUISINE MASTER PROGRAM AT A GLANCE DURATION - 5 WEEKS TIME - MONDAY TO FRIDAY LESSON TIME - 9am - 4pm TOTAL HOURS - 175 LANGUAGE - ENGLISH WHERE - BRESCIA, ITALY CLASS NUMBERS - MAXIMUM 15 Manuelina Cul inary ITALY email: [email protected] tel: +39 380 866 0723 MASTER IN ITALIAN CUISINE WE LOOK FORWARD TO SHARING YOUR CULINARY JOURNEY WITH YOU Melina Puntoriero -CULINARY DIRECTOR 02 Master Program at a glance A brief look at our program timeline 05 Message from our Director A few words from our Culinary Director and founder Chef Melina Puntoriero 06 About our programs General information on our school philosophy. A look at our chefs and laboratories 07 Italian Cuisine - Master Program A guide to what you should expect from our program 08 Course Outline A description of topics covered 14 Fee Structure Course costs and payment details 15 Accommodation and Dining All inclusive meal, accommodation and transfer options 16 Helping you in Italy We are here with you 100% of the time if you need it 17 How to enrol Enrolment option and enrolment form 18 Before you arrive FAQ - what you need to know before you arrive in Italy message from our director T h e r e w a s a t i m e l o n g a g o ( l o n g e r t h a n i w o u l d l i k e t o a d m i t ) t h a t i w a s a c u l i n a r y s t u d e n t j u s t l i k e y o u .
    [Show full text]