Hotel school students and high-level chefs will open with a preview dedicated to the chefs of the future, Friday 25 October at 12, the 6th edition of Taste Eruptionsa cultural, exhibition and promotion event for food and wine, viticulture and wine tourism in the volcanic territories of the Campania Region and other volcanic areas of the country, promoted by the cultural association Oronero dalle scriture del fuoco.
INSIGHTS
The event, scheduled from 25 to 28 October National Railway Museum of Pietrarsaon the border between Naples and Portici, will meet the public with an opening dedicated to the chefs of the future: ‘compared hotel schools’ organized by the Provincial Chefs Association of Naples. Speakers: Domenico Iavarone (formerly Michelin Star, Executive Chef at the La Favorita hotel in Sorrento) Eduardo Giglio (executive chef of the Line restaurant in Ercolano) Angelo Carannante (Michelin Star Chef, Executive Chef of the Caracol restaurant in Bacoli) Mario Volpe (Food & Beverage manager of the Excelsior hotel in Naples, AIS regional delegate) Ciro Poppella (patron master pastry chef of the pastry shop of the same name), Luigi Vitiello (President of the Regional Union of Chefs of Campania – F.
IC). The public will be shown live the preparation of traditional dishes from Campania, the processing techniques of the most famous products of our volcanic land ‘washed down’ by more delicate wines.
Eruzioni del Gusto, the programme
Saturday 26 October at 12.00 scheduled on ribbon cutting inaugural of the 6th edition with representatives of the institutions and journalists. Followed by workshops and tasting of Campania products, show cooking and masterclasses. This year too, a space will be dedicated to Vetrina Toscana organized by Toscana Promozione Turistica. And again, Vesuvius and Etna or volcanic encounters with tasting of volcanic wines, fish products, show cooking and tastings of traditional dishes. Wine tastings and Campania wine masterclasses organized by the Protection Consortia in collaboration with the Italian Sommelier Association – Campania. On Saturday afternoon, meeting on Artificial Intelligence in the world of food organized by the Order of Food Technologists of Campania and Lazio. And then, Sustainability and development of the bio-cultural diversity of Campania winemaking PSR Campania, Measure 16.1.2, edited by CREA VE of Turi (Ba) ei Piccoli Campi Srl.
