CheftoChef "One hundred hands of this land"

On Monday 8 May from 10 to 18 at the Antica Corte Pallavicina of the Spigaroli Brothers in Polesine Zibello (Parma) the ninth edition of " One Hundred Hands of this Land " will take place, the event of the CheftoChef cultural association, promoted, therefore, by the best chefs and producers from the Emilia-Romagna region. It was since 2019, due to the well-known pandemic events of the following years, that this important cultural-gastronomic event was not celebrated.

As always, the long day's program will be rich and articulated, including tastings, sensory analyses, forums, cooking demos and agricultural rallies.

It starts at 10 with the opening of the market of producers , companies and consortia, which will present their excellence, also through tastings and sensory analysis . There will also be the gazebos of some of the CheftoChef Cities of Gastronomy : Parma (UNESCO creative city for gastronomy), Polesine Zibello PR, Fiorenzuola PC, Borgonovo Valtidone PC, Russi RA, Cesenatico FC and Roncofreddo/Valli del Rubicone FC.

The chefs and producers of RavennaFood/CheftoChef (the Ravenna extension of the association) will also take part in Centomani with their traditional gastronomic proposals revisited in a modern key.

At the same time, the Forums entitled "RistorAzioneFuturo" will also begin, which will be conducted by the well-known writer, author and presenter, also of numerous gastronomic programmes, Alfredo Antonaros . The Forums represent three moments of comparison and debate to reflect with chefs, producers, gourmets and specialists on the contribution of Emilia-Romagna in the panorama of Italian cuisine candidate for UNESCO heritage.

In the first session (10.30 am) we will talk about innovation in the kitchen . The contamination between different gastronomic realities and different ways of "doing cooking" makes a multi-sector culture of chefs indispensable. The alliance between cooking, science and medicine for new gastronomic frontiers of a "healthy" quality.

The second session, which will focus on permanent training/work networks, will start at 13.00. Professional updating and continuous training, internship rotation in the CheftoChef network, attention to training in agricultural and gastronomy institutes which must be managed on a regional basis at least. A structured job-training course in which "scientific gastronomy" provides employment guarantees in avant-garde sectors of the Food Valley for new graduates, as is already the case in other leading sectors such as the Motor Valley, strengthening relations with Catalonia.

Third and final session, 3 pm, dedicated to the catering business, for a new "awareness of place". The success of a "designer cuisine" is increasingly linked to a new identity that takes into account environmental and social compatibility. An identity inserted in gastronomic supply chains in which the flow/territory relationship constitutes a new frontier for quality tourism.

From 11 am the islands of cooking demos and tastings will also be active. Here the chefs, interviewed by the students of the hotel management institutes, will introduce themselves and propose their recipe as a contribution from Emilia-Romagna in the panorama of Italian cuisine candidate for UNESCO heritage.

Other cooking demos and tastings will then be curated by CheftoChef's main partners : Consorzio del Parmigiano Reggiano , Molino Dallagiovanna and Consorzio Produttori Antiche Acetaie .

Two " agrarian rallies" are scheduled: The Liliaceae of Emilia-Romagna: Borettana Onion, Voghiera Garlic, Voghiera Black Garlic, Medicine Onion, Santarcangelo Water Onion, Romagna Shallot, curated by Giuseppe Pasquali, in which cooks, entrepreneurs, farmers, doctors and institutions will participate (12.30); Current and future wines of Emilia-Romagna with a focus on Lambrusco , curated by Gianmaria Cunial, which will be attended by winemakers, sommeliers, agronomists and experts in the wine sector (2.30 pm).

At the end of this 2023 edition of "One hundred hands of this land" the CheftoChef 2023 Student Award ceremony and the aperitif offered by the chefs of the association.

CheftoChef emiliaromagnacuochi is the association that brings together the most renowned chefs and patrons, the best producers and suppliers of agro-food products and the reference gourmets of Emilia-Romagna. President is Massimiliano “Max” Poggi, Vice President Massimo Bottura and Isa Mazzocchi. Honorary Presidents are Igles Corelli and Massimo Spigaroli.