Cesenatico promotes its vocation as a fishing and restaurant city, returning to the origins of tradition. And “Origini” is the title of the initiative which will be held tomorrow evening in Piazza Andrea Costa. The event promoted by Ecopesce was conceived in these days of tourist ferment and welcoming stage of the Tour de France, to raise awareness and encourage the consumption of local fish, in a revisitation of the culinary traditions linked to the sea. The initiative was conceived by the entrepreneur Roberto Casali, who involved around ten accommodation facilities and various sponsors. The idea is to bring restaurants and hotels into dialogue, giving value to the community, to the work of the fishermen and to the entire supply chain. At the base there is the desire to make innovation and sustainability go hand in hand, which are the starting points of Ecopesce, which aims to propose a way of consuming, living and using fish at 360 degrees, in a aware and respectful. “We want to raise awareness of the people who are at the helm of tourist accommodation activities – says Casali – regarding the issue of using a certain type of fish in the kitchen, the fish from Cesenatico, that of our grandparents, of the memory of our origins. And The time has come for everyone to start offering quality, healthy products in their businesses, to collaborate and enhance all the links of production, from the cooperatives to us who process the fish, up to the chefs who bring it to the table every day I spoke first with chef Omar Casali del Maré and, when I saw that he was also enthusiastic about the idea, we got to work, calling all our acquaintances and friends and in a short time we created a large network”. The appointment on Friday in Piazza Costa is at 8.30pm, for an initiative open to the public, in which it will be possible to taste Ecopesce zero kilometer products and tasty dishes, but also attend show cooking and food and wine seminars dedicated to local fish. Roberto Casali underlines how Cesenatico is a city which, also and above all thanks to fishing, has developed over time and has rethought its development. One of the objectives is to broaden the knowledge and consumption of fish from the Adriatic Sea to the general public of tourists. For this first edition of “Origini” there will be chefs from Maré, Quintoquarto, Osteria da Beppe, Grand Hotel Da Vinci, Grand Hotel Cesenatico, Hotel Donegal, Hotel Lungomare, Bagno Milano, Bagno Nettuno and Hotel Trieste in the kitchen.
Giacomo Mascellani
