New appointment for Nul – Vi dare Gusto, the food and wine and cultural event of Anglona, this year dedicated to sustainable food .
On Saturday 15 April, the Giulzi service center in Nulvi will host the third appointment dedicated to the theme “Not just bread. The culture of sweets in Sardinia between tradition, innovation and eco-sustainability".
After the meetings dedicated to cheeses and meats, new in-depth analysis linked to the enhancement of local identity products . We will talk about the confectionary heritage, cultural specialization of the Sardinians with an in-depth study of the materials, symbols and innovations by the anthropologist Susanna Paulis.
This was followed by the award ceremony of the first edition of the “Il papassino d'oro” competition launched by the Nul – Vi da Gusto association, on the occasion of the Easter holidays. A qualified jury will evaluate the best confectionery assortment and will decide the winner on the basis of a judgment referring to the aesthetic figure of the composition, monothematic or assorted.
The works will continue with a dialogue between the anthropologist Paulis herself and Riccardo Porta, a young Sardinian entrepreneur, heir to the famous Gonnosfanadiga “Porta 1918” bakery.
The two will discuss the theme of eco-sustainability in the confectionery sector with a focus on whole amaretto, a delicious synthesis of tradition, innovation and valorisation of the territory, a product that encompasses the whole philosophy of the bakery.
The morning's work will continue with a new speech by the anthropologist Paulis, this time dedicated to the theme “How do we change. The revenge of poor preparations in the confectionery sector and beyond". Grand finale with the demonstration dedicated to the preparation of the papassini hood by Maria Giovanna Campus, owner of the company “Tradizione Sapore – Pastifico Campus”.
(Unioneonline/D)
