Slow Food and Cooks Association - Restaurant Lo Stuzzichino Sant'Agata sui Due Golfi
Slow Food and Cooks Association – Restaurant Lo Stuzzichino Sant’Agata sui Due Golfi

by Marco Milano

Promote and disseminate the gastronomic culture of the region. This is the mission entrusted by Slow Food to the chefs gathered within the association “Cuochi Penisola Sorrentina”. The memorandum of understanding was signed in Sant’Agata sui Due Golfi at the restaurant “Lo Stuzzichino”. The chefs therefore have the role of “true ambassadors – explained by Slow Food – committed to restoring fair value to food while respecting those who produce it, in harmony with the environment and ecosystems, bearers of the Italian lifestyle, aware that through the choice of food we can positively influence the ecological footprint of man on the environment”. And symbolic was also the meeting at which the chefs of the Slow Food Alliance were present with those of the Council of Chefs of the Sorrento Peninsula.

The pact between Slow Food and the Association of Cooks of the Sorrento Peninsula
The pact between Slow Food and the Association of Cooks of the Sorrento Peninsula

An occasion in which Mauro Avino, administrator and president of the “Sorrento Coast and Capri Slow Food” convivium presented the chef and president of the cooks Salvatore Severi with a basket of handmade chestnuts containing the products of the presidia and slow communities of the territory. A “trolley” that represents a manifesto, a flag, on which to place ideas and projects for the present and future of kilometer zero and the products of the land, typical and characteristic of a territory. From purple artichokes from the Stabia countryside of Schito to black cherries from Colli di San Pietro, cicerchie from Anacapri with walnuts from the Sorrento Peninsula, extra virgin olive oil “presìdio di Capri”, with lemons and oranges blondes of the peninsula and “all these products – they explained from the movement of the snail – that they represent the peasants who still today defend with their hands the unique identity of the culture of our places”. And the seal ideal of the new assignment recognized to the cooks of the land of the sirens was an aperitif prepared by the boss Mimmo De Gregorio which had as its protagonist the orange juice of Sorrento, a product promoted by Slow Food “because it is at risk of extinction, with an incomparable taste but little appreciated on the market because of the seeds it contains”. The operation “chefs ambassadors of the value of food” with the collaborations between the two associations counts among its first stages that of ” Laboratory es du Goût des Marchés de la Terre”, and in the coming weeks the first training meetings on livestock products with experts from the Campania region within the framework of the “AMiCA” project (Support actions for zootechnical microfiles for the valorization of indigenous genetic resources of Campania and related productions) which sees “Slow Food” as a partner.

Friend of the project
Friend of the project