24 Jun 2024 12.45pm
A taste laboratory featuring Valnerina cheeses and Umbrian wines. It is the Slow Food event organized in Vallo di Nera, as part of the 2024 edition of Fior di Cacio, scheduled for the weekend in the heart of Valnerina.
Within the rich program of the event, which has been a point of reference for local dairy production for over 20 years, Slow Food organized a moment of tasting of local products which also highlighted the direct experience of those who every day works in contact with nature. ‘The flavor of the meadows in cheese’ was staged in the event room of the convent of Santa Maria, a tasting of cheeses combined with Umbrian wines and products. A real taste laboratory, organized with the collaboration of Promocamera-Chamber of Commerce of Umbria, in which Monica Petronio, president of Slow Food Umbria, Gina Vannucci (Slow Food Valnerina) and gastronomy experts Renzo Fantucci and Claudio soon took part. Shoulder pad.
«Events like Fior di Cacio – explained Monica Petronio – represent a fundamental point of reference for Slow Food’s action in the area. The foresight of the promoting institutions has developed the idea of bringing together the different realities that offer not only local products but also traditional and natural processing methods. In this way the local excellences have the opportunity to make their experience, critical issues and good practices known to the public, which is always large and interested. And also to discuss and share ideas and development projects, with a view to also using technologies that do not damage the territory”.
Giorgia Reali, a young entrepreneur from the ‘Il Pastore di Rescia’ agricultural company in Monteleone di Spoleto, brought her experience. «Together with my two sisters – she said – I carry on the family work with our agricultural company. My goal is to bring innovation, particularly in the use of technology, respecting the value and tradition that our father and mother have handed down to us. In particular, I started using GPS for our animals, so that I could check their position remotely via phone or tablet. This allows us to be able to engage in the other tasks of our company, to experiment more in the dairy while the goats and sheep are grazing, monitoring the situation more quickly and effectively. In this way we have a different organization compared to what my father has carried out until now, but it is certainly a technology that facilitates work. For us it is essential to reconcile tradition and the quality of the products with new tools and new market needs.”
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