Last but not great success in Dulcis
Più di cento ragazzi si sono cimentati nella preparazione di ricette dal vivo, 400 bambini hanno giocato ai piccoli pasticceri nei laboratori a loro dedicati, più di 200 partecipanti hanno preso parte ai vari seminari volti alla valorizzazione dei prodotti artigiani dolciari e circa 7.000 persone avvicendarsi fra gli stand per gustare i prodotti in mostra.
Erano davvero tanti artisan products, including chocolates, cakes, candies, baked goods and fresh pastries, ice cream and honey, spirits and liqueurs from fruits, filling the large exhibition space of the Fund Palanaunia the weekend of 24 and 25 April . Trentino Many companies that have not participated in the second edition have expressed positive because they had a chance in a single weekend to be known to a wide audience, even from outside the province.
business operators, as well as fans of taste, could actively participate in seminars
program, the one with the Consortium represented by Pratesi confectioners confectioner Ciolini Massimo and Marco Pieragnoli Confartigianato Prato, to discover the advantages of setting up a consortium of small businesses for the protection and promotion of niche products, the importance of focusing on quality and training with Lori Molin Pradel, President of the Chamber of Confartigianato Italy Gelato, Sergio Valentini, president of Slow Food for Trentino Alto Adige and the master pastry chef Pierre Magni, Cast of food, the need to know how to communicate properly and effectively with the well-known journalist Paolo Massobrio and Dario Loison. The would-be entrepreneurs in the field of pastry were able to compare with expert craftsmen and famous local pastry chefs such as Paul Tonon pastry Chantilly, Antonella Pederiva pastry Reinhard, Luigi Borinato Apuleius of ice cream, Simone Baldassarra of good things to Paul and Damian Casagrande Lorandi company.
The
many initiatives planned over the two days, allowed children to "put the loaves in the dough" to create cakes inspired by the theme of "castle and adults to learn more about the craft confectionery, a niche sector but crucial to guarantee a genuine product and quality. In both cases there was a full house and reluctantly organizers had to refuse, for reasons of scheduling, requests for participation came at the last minute.
were also the popular "
cooking classes" with students of
hotel schools of the Province of Trento: the young "apprentices" are served up a demonstration, with the help of teachers, of how the school is essential in the preparation of a future chef. For desserts prepared by the students, then, was accompanied by a good glass of wine from Trentino with an expert sommelier Enoteca Provinciale del Trentino who led the tasting.
Anche le
lezioni di cucina di Cristian Bertol sono state letteralmente prese d’assalto. Lo chef stellato ha insegnato alle signore di ogni età (tanti però anche gli uomini) come si prepara un delizioso soufflé al cioccolato accompagnato da crema alla vaniglia e gelato alla mela. Anche in questo caso, il binomio con il vino e la degustazione è stato sapientemente curato da un sommelier dell’Enoteca Provinciale del Trentino.
«Un’esperienza molto positiva – ha concluso il presidente
Luigi Sartori , neo eletto alla guida del Centro Europeo di Impresa e Innovazione – Credo che we could grow still, to this effect, to support that segment of handicrafts made of small and micro businesses operating in the confectionery industry. The success of this second edition helps us have confidence for the future. "
Last but not the second edition of the Fund was organized by CEii Trentino with the support of the Autonomous Province of Trento, in collaboration with the Association of Artisans and Small Enterprise of the Province of Trento, the Municipality of the Fund, of the Apt Val di Non, The Road Apple and Flavours of the Non Valley Chamber of Commerce of Trento. Thanks also to the cohesion and synergy of all these players, last but not the Fund has achieved and exceeded the goals it era proposto.
