Journalists, directors, producers and, of course, restaurants, attended Friday's initiative that sees the Appennino Tosco-Emiliano cooperate with Coldiretti.
were 27 restaurants and taverns in the race (4 in the province of Lucca, 7 in the province of Massa Carrara, 3 in the province of Parma and 13 in the province of Reggio Emilia) from early October to mid-November showed their guests the menu at kilometer zero, in addition to ensuring quality and freshness in the environment, and contribute to reducing pollution from transport, represent an important opportunity to create tourist flows seasonally adjusted, which is closely related to the excellence of the territory. The winners were chosen through a vote "popular" on the Internet. The votes are 3051, nearly a thousand more than last year.
Winner of the competition was the "Osteria Boccondivino Licciana Nardi (Massa Carrara), second in the Restaurant to Mountainous of Miscoso Ramiseto (Reggio Emilia), and third in the Inn of the Chestnut Ponteccio in Giuncugnano (Lucca). A special mention was given to the Refuge Lagdei of Cornwall (Parma) for having achieved the average / highest rating.
The winner, Paolo Rigamonti of Bocccondivino did not betray the reputation of 'creative' and has made reference to the regulations, products, tools and methods of territory and tradition, but without giving up their imagination and stimulated by revisiting inspiration comes from experiences of other cultures. So it was for the best "hot heads of chicken and guinea fowl, a second set of animals with a breeder of the place and the use of a container - the 'text' fact - from the centuries-old tradition, but usually by the use for pasta dishes (the classic testaroli of Lunigiana, the panigacci, focaccia, tigelle Modena) but not for flour mixes. Our chef has taken the idea of \u200b\u200ba wet preparation - the hunters - from Morocco, where a plate-like 'text' has since put a conical cover and cook pot roast.
Thus was born too sweet 'Award Lunezia' two excellent and localissimi basic ingredients - a ricotta nearby farms to which are added a little 'and farro with walnuts and' Moroccan Casola, 'the loaf with flour Chestnut protected by a Slow Food - processed to form a delicious zuccotto also able to recall, in appearance and feeling, the product of a Tuscan tradition that dates back to the Medici. It also says a lot of desserts, the choice of the title to the Prize in order to tie the contest Lunezia 'Menu km 0', gastronomy and oenology. In fact the award, which draws in Lunigiana For some time now so much of Italian musical culture, inspired the birth of a wine much appreciated.
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