Activity program of Consorzio di Tutela della Ricotta di Bufala Campana DOP at 43° Sigep
It starts Saturday, March 12
We will discuss the training projects of the Consortium with Maria Guarracino, Head of External Relations of In Cibum the School of Gastronomic High Education of Southern Italy of the group “FMTS” and the President of the Consortium, La Vecchia.
Sunday, March 13th
Ore 11:30 e 15:30
The master pastry chef Luigi Avallone, of the homonymous pastry shop of Quarto (Na), expert in typical Campania sweets and large leavened with sourdough, will present two of his new creations “La pastiera Positano” and the “Babà Bufalà“, two classic desserts of the Neapolitan tradition revisited with Ricotta di Bufala Campana DOP and Mozzarella di Bufala Campana DOP.
Monday, March 14
Hours 11:00 e 15:00
The eclectic chef of the 2-star Michelin restaurant “Krèsios” of Telese Terme (Bn), Giuseppe Iannotti, will present two of his original preparations: from the delivery menu “8PUS” the Neapolitan pastiera and from the menu of Krèsios the risotto, which will have as central ingredients the Ricotta di Bufala Campana PDO.
Tuesday 15 March
The master pastry chef Marco Merola of the “Pasticceria Contemporanea” of Caserta will tell his experiments with two of his creations: Bufalo Cake (mousse Ricotta di Bufala Campana DOP, confit of yellow tomatoes of Vesuvius and Kalamansi, Land of black rice and almonds); Ricotta and Pears (crunchy with hazelnut praline, composed of Abate Pears, ganache whipped with Ricotta di Bufala Campana DOP).
The master pizza maker Ciccio Vitiello of “Casa Vitiello” of Caserta will make double and triple cooking pizzas with Ricotta di Bufala Campana DOP and Mozzarella di Bufala Campana DOP.
This and much more awaits you from 12 to 16 March at Sigep in Rimini, with the Consorzio di Tutela della Ricotta di Bufala Campana DOP that you will find in Hall B5-Stand 101.
For info participation Sigep write to:
Consorzio di Tutela della Ricotta di Bufala Campana DOP