Coldiretti Alessandria: peasant kitchens, expression of the multifunctional agricultural enterprise, the territory and food

Alessandria – The province of Alessandria has three new farmhouse cooking graduates: Ana Cusmano from the “AC Ranch” farm in Carentino, Filippo Tosi from the “Le Piagge” farm in Ponzone and Alessio Guidobono from the “Il Fattorile” farm in Volpeglino.
They participated in the training course organized by Coldiretti Piemonte and Terranostra with the presence of highly qualified teachers including Diego Scaramuzza, National President of Terranostra, able to combine practice and theory to increase quality in Campagna Amica farms and make them spokesperson for the values ​​of the territory.
Five meetings, between an online part and one in person, for a total of 24 hours which saw the alternation of different themes: from the strategic use of social media, to the importance of storytelling for the farm , from the Campagna Friend brand to the whole layout to tell the key values, from traditional cuisine to innovation in an anti-waste perspective.
“A new team with which we have worked in synergy, focusing on the enhancement of the Piedmontese territory and its great enogastronomic heritage, also giving ideas to dare with innovation in a perspective of proposals always in step with the times. , with guest tastes and anti-waste cuisine – explained Stefania Grandinetti, president of the Campagna Amica farms for the province of Alessandria – The latter is a theme particularly dear to the Coldiretti which with Campagna Amica has been committed for years in consumer awareness work, a dramatic problem both from an ethical and economic point of view”.
“The figure of the peasant cook is increasingly in demand, even at the media level, because it identifies with a recognized professionalism in our Campagna Amica farms. For this, we must be able to respond with sufficiently formed personalities, an expression of both the agricultural business and the territory and its food – added the president Coldiretti Alessandria Mauro Bianco -. Knowing how to meet this challenge allows us to give even more impetus and visibility to our oenogastronomic heritage and allows us to differentiate the offer proposed by our entrepreneurs from that of local tourism, since the peasant chefs know how to bet on the quality of the products and their story that emanates from each dish”.
“Agrotourisms are a powerful tool for getting to know the territory, increasingly sought after by consumers who want to live real experiences during their stay and the figure of the peasant cook is the expression of this, both for the agricultural business and the territory and its food: a combination that gives value to the production and work of entrepreneurs – concluded the director Coldiretti Alessandria Roberto Bianco – The objective is to increase the quality of the agrotourism offer through training, pillar of agricultural multifunctionality, which represents the ambassador of rural territories by linking culture and authentic flavors”.

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