A spreco zero – Degustazione in quota a Cortina d’Ampezzo

Mai come oggi l’obiettivo di ridurre lo spreco alimentare diventa primario: dovremmo, come società, fare quanto possibile per ridurre quello su larga scala (a me basta pensare allo spreco che avviene nella grande distribuzione o nella ristorazione collettiva per rabbrividire), ma già diminuire, se non proprio azzerare, lo spreco casalingo, quello quotidiano delle nostre cucine, sarebbe un passo importante.

E proprio dalla riflessione sulla riduzione dello spreco alimentare e sulla sostenibilità nasce un appuntamento importante, che avrà luogo lunedì 24 agosto “a due passi dal cielo”, presso il rifugio Averau (2.413 m), nel cuore dell’affascinante paesaggio dolomitico ampezzano, dove si avrà modo di pensare e di degustare il cibo nel rispetto dell’ambiente.
Durante questo appuntamento, il noto agronomo ed economista Andrea Segrè (fondatore di Last Minute Market, promotore della campagna europea “Un anno contro lo spreco” e ideatore della rete SprecoZero) rifletterà sui temi di sostenibilità e montagna con il Sottosegretario all’Ambiente Barbara Degani, il Sindaco Andrea Franceschi e la presidentessa dell’Associazione Italiana Food Blogger Anna Maria Pellegrino in un talk condotto da Fabrizio Ferragni, vicedirettore del TG1.

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E poiché in cucina tutto si crea e nulla si butta andrà in scena un cooking show con quattro ricette sostenibili cucinate da altrettanti food blogger AIFB; in degustazione, insieme ai prodotti di eccellenza della zona (speck e formaggi) verrà proposta la Panada o Zuppa di pane di segale preparata da Anna Maria Pellegrino utilizzando il pane avanzato dalla Cena di Note della sera precedente al Cristallo Hotel. Il cooking show, invece, verterà a dimostrare come si possa ridare nuova e golosa vita ai cibi di recupero, con un occhio alla tradizione culinaria ampezzana. Greta De Meo presenterà “i Caniscioni di Gaeta incontrano le Dolomiti”, Cinzia Martellini Cortella dimostrerà con il suo French Mais con Chantilly di ricotta e frutti di bosco come un’ispirazione francese possa sposarsi perfettamente con i prodotti locali, mentre io reinterpreterò un piatto tipico come i Casunziei utilizzando un ingrediente povero come le patate, arricchito solo dagli “scarti” dei prodotti in degustazione.

Seguite questo bellissimo evento sui miei social, quelli targati AIFB e quelli del comune di Cortina o, se potete, fate un salto in quota con noi!

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