It is a truly full day of events that the Tipicità di Blu festival is offering in Ancona today. It starts with the Conerissmo regatta, which this year has a new route, always along the beautiful Conero coast. Departure from the Passetto at 10.30, from where the boats will head towards the Due Sorelle. Upon the arrival of each crew, between 2pm and 5.30pm, they will be able to take advantage of a refreshment point on the Assonautica terrace, at the tourist port of Marina Dorica, where the awards ceremony will take place at approximately 6pm. Marina Dorica is the heart of the event. Two events are scheduled at 5pm. The first, organized by Food Brand Marche, will allow wine tasting until 8pm following the ‘advice’ of the producers. The second will give the opportunity to experience a preview of the episode of “Noos – the adventure of science”, Alberto Angela’s program which dedicated an in-depth study to Ancona and alien species. Thanks to the support of Irbim-Cnr experts and the mastery of chef Paolo Antinori of Ginevra Restaurant, it will be possible to discover and taste the new alien species that populate the Adriatic. If the blue crab is now well known to most people, having become almost an icon for all alien species, the protagonists of this silent invasion are also the Anadara, a bivalve mollusc similar to our clam, and Lionfish with its lethal charm. Our sea is changing. What behaviors should be adopted to help native biodiversity survive? This is the question that the meeting will try to answer. At 6pm there will be space for ‘Pescato d’Adriatico. A reuse kitchen’, another meeting accompanied by a tasting. As is known, nothing of the catch from our sea is thrown away. Traditional cuisine teaches us that the more we use all the components of the fish, the more flavor we gain. Not only that, this way we also produce less waste. Chef Gianmarco di Girolami, chef of the team that won the gold medal at the recent Italian cuisine championships, will demonstrate this with a gourmet proposal. Without waste. The journalist Gabriele Costantini will lead the meeting. Speeches are expected from Antonio Gitto, president of AnconAmbiente, and Roberto Rubegni, president of Slow Food.
