On June 25th, in Reggio, at Piro Piro, the third edition of Calabryando a round table with dinner on the best Calabria told to journalists and professionals.
«The desire is also to promote synergistic, positive and proactive communication of Calabria which can loudly express its opinion as a land of great excellence. And we will do it by listening and telling the experiences of the guests present”, said the organizers. In the first two editions, the watchwords were “positivity”, “contamination”, “opportunity”, “inclusion”.
A unique event, where there will be no shortage of surprises! They are ready to bet the director on it Domenico Bellantonio And Laura Saraceno who professionally guide one of the most beautiful beaches on the most beautiful seafront in Italy, and Giovanna Pizzifood and wine journalist who, for years, has tried to narrate a land full of quality and diversity.
The event includes a four-handed dinner between the chef Marco Maltese and the chef Christian Balzo of the Michelin Star restaurant “Piano 35” in Turin and this year too it is organized in collaboration with Velier, a leading company in the distribution of “quality drinks”.
The flavors of our products, the excellent examples of the territory, the need to partially rewrite the narrative of Calabria, the spotlight of local and national communication, therefore entrepreneurs, producers, journalists and digital creators, all this at the “Piro Piro” in Reggio Calabria to talk about the more than evident growth, food and wine and beyond, of a land like Calabria.
And then, again, Giacomo Trigliaa true Reggio native and director of the video clips for Jovanotti, Levante, Dolce and Gabbana just to name a few; Noemi Evoli for the Aspromonte national park, Noemi Guzzo for the Sila national park e Simona Lo BiancoFai director for the Giants of Sila, extraordinary women of our woods.
And, again, the newly awarded ice cream from Reggio Calabria with “Cesare” and Davide De Stefano; the wonderful terracottas of Gerocarne with Vitaliano Papillo to tell them and the sauce at the “Corte d’Assise” of the Cascina di Roccella Jonica as an example of a product that becomes an identity. (rrc)
