PIAVE DOP CHEESE PROTAGONIST OF ARTISTIC FOOD 2021

Everything is ready for Cibo a Regola d'Arte 2021, the nationally renowned food festival will kick off this year on 14, 15, 16 May. Three days of debates, performances and discussions with chefs, writers, producers and experts to tell the world of food after more than a year of pandemic. Theme of 2021: RESTART, between hopes, joy, expectations, fears and ambitious goals to be achieved.

"The future of restaurants and the role of chefs, but also of food as a cornerstone for the health of people and the environment, the future of the food supply chain, agriculture and production" as the official website of the event states.

This highly anticipated twelfth edition will also be held in digilive formula (at the Fabbrica del Vapore in Milan). Among the many scheduled appointments could not miss a food talk dedicated to the king of the Dolomites, the Piave DOP cheese, which will be told in a delicious live streaming on Saturday 15 May at 11:45 am, viewable from the website www.ciboaregoladarte.it and on the channels social network of "Cook Corriere".

The meeting - promoted by the Nice to EAT-EU communication project - and entitled "The taste of the Dolomites, the sustainable quality of Piave DOP", will be an interesting debate with Chiara Brandalise, director of the Consortium for the Protection of Piave DOP Cheese, Rocco Buffone , food stylist, Paolo Castiglioni, photographer and Riccardo Gaspari, chef at the starred SanBrite, in Cortina d'Ampezzo (Belluno).

The management is entrusted to Anna Paola Merone, journalist of the Corriere del Mezzogiorno.

"It is a pleasure for us to participate in this food talk, a prestigious opportunity to tell the origins of our product, its characteristics, the quality that distinguishes our PDO throughout its supply chain and the attention we pay to the environment and all 'eco sustainability "says Chiara Brandalise.

Rocco Buffone - competitor of the seventh edition of Masterchef - already involved in Piave DOP-themed culinary projects in 2020, also returns to talk about Piave.

On his instagram account - @roccobuffon - Rocco has in fact told the many nuances of taste of one of the most popular references of Piave PDO cheese - the GOLD selection - creating recipes that can best enhance this product. In the feed you will find posts with tasty ideas, such as the one dedicated to fresh pasta ravioli stuffed with pumpkin and walnuts on Piave DOP cheese fondue or chickpea tacos with Piave DOP mousse, sauteed pumpkin, crunchy onion and smoked paprika. Rocco is preparing to amaze us with Cibo a Rule of Art 2021.

Paolo Castiglioni, one of the most accredited food photographers in Italy, already author of "Versanti di gusto", the photographic project that tells the Piave DOP and its mountains through the beauty of 12 wonderful images, will talk about photography linked to food.

Afterwards, in the afternoon at 3:00 pm, there will be a product tasting featuring three references of Piave DOP cheese: the Piave Mezzano, the Piave Vecchio and the Gold Selection. A "convivial" moment - in full compliance with the anti-Covid rules - in which Filippo Durante will describe the product in every detail, with particular reference to the characteristics that distinguish it and the strong link with the production area. For the occasion, gadgets and information material of the project, signed Nice to Eat-EU, will also be distributed.

The Protection Consortium (www.formaggiopiave.it) promotes Piave PDO cheese and the dissemination of correct information on the specific features of the product, as well as on and offline communication to promote knowledge and expand its consumption. It is possible to follow the Consortium and the Nice to Eat-EU project on Instagram @nice_to_eateu, Facebook @NiceToEatEU (FB) and YouTube (on the channel of the same name) and with the official hashtag #Nicetoeateu, as well as on the website www.nicetoeat.eu