Mediterranean: lots of new things on the plate. Influencers, exceptional testimonials, training courses, social contests and prizes. All seasoned with a common ingredient: “Quality”
There is Davide Nanni who makes kebabs in the high mountains using toothpicks from the woods. And then Rucolaaa which organizes sessions with food waste also dedicated to children. All seasoned with the magical touch of Francesca Caldarelli who made her vision of Abruzzo food and local traditions the business card to enter the world of parties in Milan where she is super sought after. They are the protagonists of the thirty-eighth edition of Mediterranea, together with Dolceflo, I don’t follow the recipe, Italyfoodpornabruzzo, Alessandro Di Tizio, Mother and daughter from Abruzzo, Justgio and Chef in poached and Il Mondo through (all names of their social profiles) the protagonists of the thirty-eighth edition of Mediterranea, which ter( at the Marina di Pescara tourist port from 5 to 7 July 2024, from 6.30pm to midnight, with free entry. One of the longest-running fairs in Abruzzo wears a new look to look to the future with confidence without losing its connection with the past. A constant ingredient is the quality of the Abruzzo producers present at the fair who find in Mediterranea the security of an exhibition that leaves no room for superficiality.
“Mediterranea and much more than a simple fair – comments Gennaro Strever, president of the Chieti Pescara Chamber of Commerce – It is a showcase which, year after year, highlights the exceptional heritage of agri-food biodiversity of Abruzzo, a heritage which develops in areas that are often remote but of unparalleled beauty”. In addition to a rich exhibition area in which to discover the food and wine variety of Abruzzo, there will be a street food area accompanied by four areas for wine and beer in collaboration with Cerasuolo d’Abruzzo, Regional Enoteca d’Abruzzo, Consortium for the protection of wines and Fermenti d’ Abruzzo, the Abruzzo craft beer festival promoted by the Chieti Pescara Chamber of Commerce. But to satisfy the mind and palate, there will be talks, debates, show cooking and courses, in a specially dedicated space, held by Slow Food Abruzzo and Gal Abruzzo. Another engaging novelty of this edition is the social contest “Core a core, my Abruzzo soul: in which authentic Abruzzese people and beyond are asked to shoot their own video to tell what being Abruzzo means for them. The most voted, with likes and opinions from a special jury, will be rewarded with three cooking courses made available to Red, the Abruzzo cooking academy where the best chefs in the area teach.
Tosca Chersich, promotion area manager of the Chieti Pescara Chamber of Commerce:
