On 29 April, in the Aula Magna of the Professional Hotel Institute of Assisi, the panel discussion promoted byCultural Association for the Promotion of Food and Wine and Slow Tourism Umbriamoci apsaimed at presenting the Umbrian Cuisine Festival, of the Most Beautiful Villages in Italy and the Master Craftsmen 4.0as well as discussing the identification of the identifying dishes of Umbrian cuisine.
In a context in which the Umbria Region has put a lot of energy into emerging and obtaining recognition beyond national and international borders, it has become crucial to identify the dishes that best represent the Umbrian culinary identity. To this end, the entire spectrum of the Umbrian food and wine offer was involved, including institutions such as the Municipality of Assisi, the Region, the Coldiretti and Cia trade associations, the Consortium of Vitellone Bianco dell’Appennino Centrale, the Association of Most Beautiful Villages in Italy in Umbria, the CNA Trade Association, the Regional Chefs Union, important chefs such as Giulio Gigli and Paolo Trippini, as well as hotel institutes and the University of Flavors.
During the meeting the idea of involving was put forward Umbrian craft beer in the selection of local delicacieswith the possibility, advanced by the Umbriamoci Association and relaunched at Prof. Ombretta Marconi – director of CERB Perugia – to obtain an IGP beer in collaboration with craft breweries.
Words of applause and support characterized the interventions of all the participants, who underlined the difficulty and complexity of reaching a synthesis that unites what has so far been divided. However, there was a general willingness to accept the cultural challenge of defining the framework within which to present Umbrian cuisine.
To close the round table, the interventions of the journalists Lorenza Vitali and Luigi Cremona confirmed the enthusiasm and interest in the initiative, underlining the importance of joining forces to promote and preserve the Umbrian gastronomic identity and in particular the local products. Luigi Cremona spent words of praise towards the initiative that brings together cuisine, villages and craftsmanship whose connecting line is handmade.
At the center of the discussion the search for the distinctive dishes of Umbria: with a view to involvement and active participation, an initial draft of typical dishes was presented, asking all participants to express their opinion.
A online survey has been launched and will remain open until September 2024with the aim of collecting opinions and preferences on the selection of dishes, determining which deserve to be included and which, on the contrary, should be excluded because they are not representative of the entire region.
The President of the Association, the Prof. Aldo Giuseppe Geraci, expressed gratitude to all the guests and invited them to enjoy a magnificent working breakfast prepared by the students of the Professional Hotel Institute of Assisi. In thanking him, Prof. Geraci anticipated the opening of technical tables between operators in the sector, in order to delve deeper into the individual topics covered during the meeting.
