Pil pil alla vaniglia pelle croccante agrumi e cicoria

Pil pil alla vaniglia pelle croccante agrumi e cicoria

Pil pil alla vaniglia pelle croccante agrumi e cicoria

Pil pil alla vaniglia pelle croccante agrumi e cicoria

In the picture: Pil pil alla vaniglia pelle croccante agrumi e cicoria.
Chef: Marco Visciola
Restaurant: Il Marin – Genova
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi  di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

Bianchetta Genovese: wine making

Bianchetta Genovese: wine making

Bianchetta Genovese: wine making

Bianchetta Genovese: wine making

In the picture a Luca is smelling to understand how is going on the production at his farm Catine Levante in Sestri Levante (GE).
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

Bianchetta Genovese at farm Pino Gino

Bianchetta Genovese at farm Pino Gino

Bianchetta Genovese at farm Pino Gino

 

Bianchetta Genovese at farm Pino Gino.

In the picture a smiling Antonella owner of the farm named Pino Gino that produces a typical ligurian wine.

Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

More pics here

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