Slow Food
   

Slow Food at Vinitaly


- 03 Apr 01

In springtime as usual Slow Food is going to prepare his tranfer to Verona for Vinitaly (April 5-9, 2001) , the International Exhibition of wines and spirits at its 35th edition.Slow Food, that you can find in the 38th pavilion, stand E4 - F4, has drawn up a very interesting programme which shows its various activities. Book presentations, meetings, workshops, tastings and a selection of Italian wineries with their specialities.

The appointments in the Slow Food pavilion will begin with the tastings, as from Thursday the 5th.
In details: on the 5th of April at 4 :00 p.m. with Campagnola wines; on Friday the 6th , 10 : 30 a.m., with Salumeria Fiorucci's products; at 4 : 00 p.m. with Jerez great wines; on the 7th of April, 10 : 30 a.m., with oysters and Cellarius Berlucchi and at 4 : 00 p.m. with the Terre da Vino's Barolos; on Sunday the 8th, 10 : 30 a.m., with Cantina Isera's red wines and at 4 : 00 p.m. with Swiss cheeses and Italian wine; the 9th of April at 10 : 30 with Araldica's international great wines.

On the 7th of April ,4 : 00 p.m., is the turn of a workshop dedicated to the great wines from Basilicata. Moreover every day a space dedicated to Italian wineries will work, which will offer to Slow Food members a review of the Italian flavours, from Piedmont to Sicily.
Here is the calendar. On Thursday the 5th you can taste dishes made by::Trattoria Doro di Solagna (VI), Trattoria Del Belbo da Bardon di San Marzano Oliveto (At), Trattoria Via Vai di Ripalta Cremasca (Cr), Osteria Il Volto di Iseo (Bs), Osteria Il Busòlo di Lavagno (Vr), Vecchio Mulino di Castelnuovo di Garfagnana (Lu), Macelleria Falorni di Greve in Chianti (Fi).
On Thursday the 6th: Trattoria Tubino di San Pietro in Casale (Bo), Ristorante Hotel Serra de' Conti (An), Circolo La Lumaca di Pescara, Osteria Al Ritrovo del Platano di Gallicano (Lu), Renzo del Prete di San Ginese di Compito (Lu), Macelleria Nutini Fabio di Coreglia Antelmonelli (Lu), Trattoria La Conca Verde di Trescore Balneario (Bg), Ostaria da Mariano di Mestre (Ve).
On Saturday the 7th, 12 : 30 a.m. a special event We have the bread tasting like wheat will take place, dedicated to Basilicata in collaboration with Azienda di Promozione Turistica of Basilicata and with the Valle del Noce Slow Food Convivium. Menus will be proposed by Ristorante da Mimì of Nemoli (Pz), Ristorante La Stalla of Matera, Ristorante Antica Osteria Marconi of Potenza and Biscottificio di Bella Silvana of Lauria (Pz).

On Sunday the 8th the flavours of Abruzzo will take the scene with: Ristorante Miramare di Mosciano Sant'Angelo (Te), Locanda della Tradizione Abruzzese of Corropoli (Te),Azienda Agrituristica Zenobi of Colonnella (Te), Trattoria La Tacchinella of Canzano (Te), RistoranteVilla Maiella of Guardiagrele (Ch), Gioie di Fattoria of Torano Nuovo (Te), Antichi Sapori of Mosciano Sant'Angelo (Te), Delfina e Giovanni of Martinsicuro (Te), Il Casale of Bellante (Te), Totò of Montorio al Vomano (Te), Antico Borgo of L'Aquila, Clemente of Sulmona (Aq), Zi Bass of Termoli (Cb), Sapori Veri of Notaresco (Te), I Dolci degli Sposi of Montorio al Vomano, Mancini of Campli (Te).

On Monday the 9th the program will come to an end with Hostaria Costachiara of Terranuova Bracciolini (Ar), Ristorante Il Pozzo of Pieve Fosciana (Lu), Caffè Ariosto of Castelnuovo di Garfagnana (Lu), Ristorante da Roberto of Barbianello (Pv), L'Osteria del Treno of Milano, Ristorante Al Sole of Castagnero (Vi), Osteria Boccondivino of Bra (Cn), Cooperativa Lou Barmaset of Demonte (Cn).

Two new Slow Food volumes will be presented at Vinitaly: on Saturday 7th April, 11 : 30 a.m.,the Itinerario Montalcino e Montepulciano - dalla Val d'Orcia all'Amiata edited by Kate Singleton, and on Sunday 8th April, 11 : 30 a.m., Guida agli extravergini d'Italia - raccolta 2000 - 2001, edited by Diego Saracco and Nanni Ricci, manual dedicated to the extravergin oil and its producers. The presence of Slow Food at Vinitaly, one of the greatest worldwide appointments with wine production, thi year is richer in events in order to let people know the importance of regional cookery and the best examples of enogastronomical tradition all over the world.