The alliance of “good food” between farmers, hoteliers and restaurateurs was presented in Cervia

An alliance of fair, ethical, local food, of guaranteed origin, which aims to enhance, in an economic, tourist and environmental key, the supply chains signed by Italian farmers and all those excellent products that characterize agrifood Emilian-Romagnol and its vast heritage of biodiversity.

The project was born with this specific purpose ‘The coast meets the countryside‘, presented on the morning of Wednesday, March 23 at the Hotel Institute ‘Tonino Guerra’ of Cervia from Coldiretti Emilia-Romagna, Campagna Amica and Terranostra in the presence of tourist operators of the Romagna coast: hoteliers, restaurateurs and theme parks, interested in the introduction of short chain agri-food supplies in their activities, guaranteed by the farmers of the Campagna Amica network, the largest sales circuit directly to the world.

The project took the form of a first workshop reserved for hoteliers associated with Federalberghi Cervia and restaurateurs in the Cervia-Milano Marittima area who, throughout the morning, were able to meet a panel of farms and sectors representative of the regional territory, extra olive oil Virgin of Brisighella with Pasta del Ghigi from San Clemente di Rimini up to Mortadella Felsineo, interacting directly with the producers and tasting the company’s products “worked” in the kitchen by the students.

“Our goal – commented the director of Coldiretti Ravenna Assuero Zampini – is to create concrete synergies between the world of tourism and agriculture, with supply agreements that guarantee the tourist who stays and visits our coast to find the flavors of the territory on their plate, of the hinterland to the sea, from Rimini to Piacenza. In doing so – he added – significant and positive economic and environmental repercussions are triggered, creating a true circular economy with near zero impact”.

On the same wavelength President of Federalberghi Cervia Gianni Casadei who reaffirmed the need to “work in synergy to differentiate the offer of accommodation and reception, from this food which is territory and culture and which arrives on the table of the tourist”.

Also present at the initiative were the food safety and supply chain manager of Coldiretti Emilia Romagna Dennis Calanca and the advisers for production and school activities of the municipality of Cervia Michela Brunelli and Cesare Zavatta.

Today’s initiative comes two years after the start of the “Good food and the chefs of tomorrow” project promoted in October 2020 by Coldiretti Ravenna and Alberghiero di Cervia, the first vocational school in the region to have chosen, thanks to to the sensitivity of the Director Scilla Reali and Professor Mattia Santoni, to introduce the right kilometer on the plate with the aim of raising students’ awareness of the use of local and quality raw materials with a view to green and sustainable development.

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