On Sunday, October 5, at 11:00 a.m., as part of the Caffè de La Versiliana, in Viale Morin 16 in Marina di Pietrasanta, a meeting will be held: “The sustainable lightness of … food: Vetrina Toscana recounts the table between tradition, sharing, and sustainability”.
Sustainability is one of the cornerstones of Vetrina Toscana, the food and wine tourism project that the Region of Tuscany is focusing on to promote the agri-food and tourism sectors: from the use of local products to the use of organic and short supply chain products, from seasonality to respect for the identity of the territory, from circular cuisine to plastic free, a modern approach with ancient origins.
A chat about the project and some “good practices” followed by a tasting of local dishes and products organized by Vetrina Toscana in collaboration with the Unione Regionale Cuochi Toscani (Regional Union of Tuscan Chefs).
The meeting will be opened by the director of Toscana Promozione Turistica, who will illustrate some of the new features of the project, the manifesto of values, and the agreements concluded in recent years.
Pier Paolo Lorieri, president of the Federazione delle Strade del vino, dell’olio e dei sapori di Toscana (Federation of Wine, Oil and Flavors of Tuscany), explains how food and wine tourism is an important tool for bringing economic sustainability to the region and maintaining a fundamental presence against the depopulation of the countryside and mountain areas, an essential bulwark for the care and protection of the environment.
Eugenio Leone of the Banco Alimentare della Toscana (Tuscany Food Bank) addresses the issue of food sustainability from the point of view of social support and the fight against waste, illustrating the activities carried out by the non-profit organization, which collects surplus food from agriculture and industry and redistributes it free of charge to over 500 local charities.
Cooking is not just about food, but also about conviviality and sharing, a sense of community. Lucio Scognamiglio, from the Florence restaurant “Tecum Cucina di Quartiere”, talks about a “social” experiment that has been going on since 2022, a structured calendar of free events that take place regularly in the restaurant. The initiative, called “Genius loci”, involves meetings with experts, philosophers, performers, and artists who explore their “places” with the curiosity and lightheartedness of friends gathering for a chat in their living room.
Roberto Lodovichi, president of the Unione Regionale Cuochi Toscani (Regional Union of Tuscan Chefs), talks about traditional dishes and recipes based on the theme of circular cuisine, which will then be tasted at the end of the meeting, including meatballs, “francesina,” donzelle, and zuppa inglese.
The meeting will be moderated by Daniela Mugnai,press office Vetrina Toscana, which promotes food and wine tourism with a focus on sustainability, in the various meanings of the term: environmental, in terms of respect, care, and protection of the territory; social, so that it can contribute to safeguarding the customs of the community visited; economic: generating employment and income for local residents; and cultural: providing an understanding of how a product is made and the history behind it.
The event is one of the initiatives of Toscana Promozione Turistica and is organized by Vetrina Toscana, the regional project in collaboration with Unioncamere Toscana, which promotes food and wine tourism, under the direction of Toscana Promozione Turistica assisted by Fondazione Sistema Toscana.
The meeting at the Caffè de La Versiliana is promoted and organized by the Fondazione Versiliana in collaboration with the Municipality of Pietrasanta and with the support of the Tuscany Region and Toscana Promozione Turistica.
The Fondazione Versiliana reminds you that admission to the Caffè meetings is, as always, free until all seats are taken. The Caffè meetings will be streamed live on the “La Versiliana” Facebook page and will also be broadcast on Noi TV.
