FierAvicola between Quality and Tradition at table

to discuss the agro-food supply chain down to the dish at table: nutritional aspects and cuisine, thanks to the Chefs and to CasArtusi.

Talking about agro-food products today means approaching the issue in terms of supply chain. All the production, information and process flows which come before consumption, are the subject of interest as regards wellbeing and health protection on the one hand and, on the other, sensitivity in respect of natural products and processing, in the name of genuineness and tradition.

All this will be the focus of a gastronomic-culinary event scheduled for the morning of Friday 8 April during the 47th edition of Fieravicola, the International poultry and rabbit farming Exhibition which will take place at Forlì Fiera from the 7th to the 9th of April this year.

Two years ago, on the occasion of a previous edition of the Exhibition, mention was made of the quality of communication in the agro-food sector: enhancing products and services through the ability to correctly position the farm and using the resources which communication can make available to those operating in this industry, addressing all professionals in the supply chain, including the final consumer, was the topic of a talk show featuring manufacturers, businesspersons, institutions, communications experts. This time the focus will be on food and the supply chain from the consumer's perspective, through the formula of cuisine which becomes entertainment, according to the combination Quality & Tradition.

Quality is seen as a prerequisite for food production, a goal which is achieved by defining rigorous procedures, complying with shared protocols and respecting traceability constraints, as well as Community regulations, of course.

Tradition should be restored in production processes, paying attention to animal welfare, resulting in a genuine product, suitable for a modern diet granting the necessary nutritional intake.

These two concepts fit into every level of the supply chain, down to its last link: in the name of food quality and traditional preparation, following recipes which come from the past, by protagonists of the Italian cuisine who succeed in combining our health requirements with product taste and local features.

In collaboration with some manufacturing companies in the poultry and egg industry, with CasArtusi, the gastronomic cultural centre dedicated to Italian home cookery, with Cheftochef Emiliaromagnacuochi, the organisation which for years has been helping chefs to promote and divulge regional gastronomy at national and international level, Fiera di Forlì has chosen FierAvicola as the natural setting to enhance these principles, both among professionals in the sector and among consumers.

The talk show is divided into a specific section focusing on egg and chicken meat production, presented by some manufacturing companies and by a veterinary surgeon from the Local Health Unit. This will be followed by the actual preparation of dishes of the Italian culinary tradition where these ingredients feature prominently.

Preparation, cooking and presentation have been entrusted to two cookery artists: Silverio Cineri (Da Silverio in Faenza -RA) and Paolo Teverini (from the restaurant by the same name in Bagno di Romagna -FC) supported by students from the local Istituto Alberghiero, budding chefs, following in the footsteps of Pellegrino Artusi, the father of Italian cuisine, according to the philosophy and tradition disseminated by CasArtusi. In order to prove that good cooking is not only a prerogative of gourmets, a nutritional expert will also take the floor to highlight the organoleptic qualities of the dishes.

There will also be room for the genuine flavour of pastry prepared by the Mariette Association (named after Artusi's trusted cook), currently teachers of young people studying the recipes of the famous chef from Forlimpopoli, who will give a demonstration of their culinary skills.

The event is organised in collaboration with the Romagna branch of AIS, the Associazione Italiana Sommelier, which will match the various dishes and local wines, as well as with the main producers' syndicates of the region.

The talk show is part of the centenario Artusiano commemorations, one hundred years after the death of the father of Italian cuisine. These include, among other events, a conference held between Forlimpopoli (Artusi's hometown) and Florence, a competition for hotel management schools, a theme photo exhibition, a docu-film, the anastatic reprint of the first edition of Artusi's book... Artusi, being the father of Italian cuisine, has a special significance also as part of the celebrations of the one hundred and fiftieth anniversary of Italian unification, because he was a staunch supporter of this process through gastronomy which has always been a strong identification element.

Silverio Cineri - Silverio fosters imagination drawing from the past. The whole millenary tradition which has shaped our tastes is summed up by ancient ingredients baked, simmered, roasted and combined using modern techniques. The flavours should not be in competition, therefore the dominant ones should never be more than three in order to reach a perfect balance. Silverio achieves perfection with increasingly daring moves, with a growing number of ingredients, applying colours and an aesthetic approach which is always a means to an end, rigorously guided by taste: pomegranate on pasta, strawberries with salami...

Paolo Teverini - Out of sight, at least as regards the media, but close to taste. This is the suitable motto for a highly qualified chef, who can please the palate without losing sight of healthiness and caloric intakes. There is also an artistic touch, in the sense that all the menus of his restaurant in Bagno di Romagna manage to merge gastronomic tradition and avant-garde.

CASARTUSI

Casa Artusi is the gastronomic cultural centre dedicated to Italian home cooking.

It is located in the Chiesa dei Servi neighbourhood, in the old town district of Forlimpopoli.

The spaces of Casa Artusi, which can also be used separately, provide an ideal and material continuum, through a coherent path connected to food, with the library Artusi, the Restaurant Casa Artusi, the Cookery School and Event Area.

Casa Artusi is open to anyone: connoisseurs and enthusiasts, male or female home-makers, professionals and experts, scholars and researchers interested in the culture and practice of home cooking. It is also part of the Musei del Gusto network in the Emilia-Romagna.

The FierAvicola 2011 partners, apart from Fiera di Forlì, are Avitalia, AssoAvi with the Forlì-Cesena Chamber of Commerce, Forlì-Cesena Provincial Government, Forlì Municipality, Cassa dei Risparmi di Forlì e della Romagna and the Fondazione Cassa dei Risparmi di Forlì.