Friday, November 27, 2009
Tuesday, November 24, 2009
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Fund "Last but not ... Fund 'a success
The first edition of "Last but not ... Fund ', an event dedicated to the craft bakery, went into a store with great success and the numbers are proof. They were about six thousand steps in the two-day event, six hundred participants to the laboratories and tasting of nearly two hundred children who have "put his finger in the pie" to prepare the cakes, thanks to the workshops organized by the cooperatives "The Ladybird" and "Kaleidoscope". Given the numerous requests, it was necessary to vary the program more than once, thereby increasing the number of meetings.
"We are fully satisfied - said Ilos Parisi, president of Trentino Ceii organizer of the event - some tastes, of course, attract families and the basic choice to host the event has proved successful."
"Last but not ... Fund has proved a happy mix of crafts, trade and tourism - said the mayor of Bruno Bertol Fund - the country has responded to large, with shops open on Sunday and windows "gently" decorations. " Already Councillor Alessandro Olivi craft during the opening ceremony on Saturday had stressed that the mix of handicrafts, trade, tourism represents a winning combination for the development of the territory, a combination of companies represented by the presence of excellence expressions of confectionery , agriculture and major organizations for the promotion and enhancement of local products.
The event saw the presence of twenty exhibitors from across the province, who presented their products, often little known, from stone-ground flours to homegrown jams, from ice cream to desserts, from cookies to cakes, and much more.
In particular, the "cookie mom" was given a special contest that saw nearly sixty participants. The products then were sold by the group's missionary fund and the proceeds of course go to charity. The competition
"Dulcis Futurism", reserved for the exhibitors (the first prize was a dinner and overnight stay for two at the villa and restaurant Orso Grigio Ronzone) was won by Sophia and Veronica's Bertoldi Lavarone bakery, which made the bread a unique picture of futuristic inspiration.
large following had also "cooking classes" required students from the School of Riva del Garda Hotels and Tesero, who joined enthusiastically to prepare sweets made with honey, apples from Val di Non and cornmeal. The Wine of Trentino Province has provided an expert sommelier, who explained how to pair the right wine to desserts. The Masters of Acai Chocolate, Chocolate Italian Artisans Association, have created delicious works of art live, to the delight of the eyes and palate.
It was a magical moment for Cristian Bertol, thirty star of "The prova del cuoco”, che per l'occasione ha cucinato speciali dessert.
Apprezzati dagli operatori del settore, ma anche dal pubblico, sono stati gli incontri di approfondimento sull'importanza della qualità dei prodotti e delle produzioni d'eccellenza: quello con Sergio Valentini, presidente regionale di Slow Food, con Paolo Massobrio, giornalista eno-gastronomico e con Sergio Remi esperto di animazione territoriale.
Dulcis in Fondo è stato reso possibile grazie al supporto dell'Assessorato all’Industria, Artigianato e Commercio della Provincia Autonoma di Trento e in collaborazione con l’Associazione Artigiani e piccole imprese della provincia di Trento e della Val di Non, della Camera di Commercio di Trento, del Comune di Fondo, dell’Apt della Val di Non, della Strada della Mela e dei Sapori delle Valli di Non e Sole e di Idee di Fondo. 
The first edition of "Last but not ... Fund ', an event dedicated to the craft bakery, went into a store with great success and the numbers are proof. They were about six thousand steps in the two-day event, six hundred participants to the laboratories and tasting of nearly two hundred children who have "put his finger in the pie" to prepare the cakes, thanks to the workshops organized by the cooperatives "The Ladybird" and "Kaleidoscope". Given the numerous requests, it was necessary to vary the program more than once, thereby increasing the number of meetings.
"We are fully satisfied - said Ilos Parisi, president of Trentino Ceii organizer of the event - some tastes, of course, attract families and the basic choice to host the event has proved successful."
"Last but not ... Fund has proved a happy mix of crafts, trade and tourism - said the mayor of Bruno Bertol Fund - the country has responded to large, with shops open on Sunday and windows "gently" decorations. " Already Councillor Alessandro Olivi craft during the opening ceremony on Saturday had stressed that the mix of handicrafts, trade, tourism represents a winning combination for the development of the territory, a combination of companies represented by the presence of excellence expressions of confectionery , agriculture and major organizations for the promotion and enhancement of local products.
The event saw the presence of twenty exhibitors from across the province, who presented their products, often little known, from stone-ground flours to homegrown jams, from ice cream to desserts, from cookies to cakes, and much more.
In particular, the "cookie mom" was given a special contest that saw nearly sixty participants. The products then were sold by the group's missionary fund and the proceeds of course go to charity. The competition
"Dulcis Futurism", reserved for the exhibitors (the first prize was a dinner and overnight stay for two at the villa and restaurant Orso Grigio Ronzone) was won by Sophia and Veronica's Bertoldi Lavarone bakery, which made the bread a unique picture of futuristic inspiration.
large following had also "cooking classes" required students from the School of Riva del Garda Hotels and Tesero, who joined enthusiastically to prepare sweets made with honey, apples from Val di Non and cornmeal. The Wine of Trentino Province has provided an expert sommelier, who explained how to pair the right wine to desserts. The Masters of Acai Chocolate, Chocolate Italian Artisans Association, have created delicious works of art live, to the delight of the eyes and palate.
It was a magical moment for Cristian Bertol, thirty star of "The prova del cuoco”, che per l'occasione ha cucinato speciali dessert.
Apprezzati dagli operatori del settore, ma anche dal pubblico, sono stati gli incontri di approfondimento sull'importanza della qualità dei prodotti e delle produzioni d'eccellenza: quello con Sergio Valentini, presidente regionale di Slow Food, con Paolo Massobrio, giornalista eno-gastronomico e con Sergio Remi esperto di animazione territoriale.
Dulcis in Fondo è stato reso possibile grazie al supporto dell'Assessorato all’Industria, Artigianato e Commercio della Provincia Autonoma di Trento e in collaborazione con l’Associazione Artigiani e piccole imprese della provincia di Trento e della Val di Non, della Camera di Commercio di Trento, del Comune di Fondo, dell’Apt della Val di Non, della Strada della Mela e dei Sapori delle Valli di Non e Sole e di Idee di Fondo.
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