Third and last day today at Diano Marina of thethe 11th edition of “Aromatics, aromas and flavors of the Ligurian Riviera”, the great exhibition, dedicated to basil, aromatic herbs, typical products and excellences of the agri-food sector and food and wine, which transforms the elegant pedestrian center of the City of Oranges into a true open-air theater for three days.
Scheduled producers’ expo, cooking shows, four-handed dinnersspecial offers in restaurants, workshops, presentations, street foodconferences, competitions and much more.
10.30 am “Dian (Croxetti De.Co.) au tuccu” – cooking show, curated by chef Michelangelo Pisani (Hotel Metropol, Diano Marina), in collaboration with Pasta Fresca Elena 2
11.10 am “Dianese first fruits meet the sea” – cooking show, curated by chef Giuseppe Mongiello (Hotel Torino, Diano Marina)
12.00 “I Dian with the scent of Liguria” – cooking show by chef Alessandro Dentone, regional president of the Italian Chef Federation
12.45 pm “Roast not roasted with salt and aromatic herbs” – cooking show, organized by agrichef Gabriella Caratti (Lo Zafferano, Albenga), responsible for Lady Chef Liguria of the Italian Chefs Federation
2.45 pm “Tortelli with spontaneous and aromatic herbs” – cooking show, curated by chef Luca Bazzano (Quintilio, Altare)
3.30 pm “Homage to cundijun” – cooking show, curated by chef Jorg Giubbani (Orto di Villa Edera, Moneglia, 1 Michelin Star)
4.30 pm “Purple asparagus alla carbonara” – cooking show, curated by chef Giorgio Servetto (Vignamare, Andora, 1 Michelin Star and Green Star)
5.15 pm “The number 1 pesto in mortar” – demonstration, with Mattia Bassi, winner of the 2024 World Championship
5.50 pm “Rabbit roulade stuffed with olives, tomatoes, millefeuille, thyme potatoes and crunchy vegetables” – cooking show, organized by the Ruffini-Aicardi Institute, in collaboration with Frantoio VenturinoMeeting area
10.00 am “Taste Liguria: pesto in the mortar” – emotional laboratory, using PDO Genoese Basil, Vessalico Garlic and PDO Riviera Ligure Oil
11.00 am “Water, a precious asset for the organism, nutrition, the community and the planet” – round table with tasting, with interventions by Pier Paolo Gallea of Acqua Minerale di Calizzano, chefs and other experts
12.00 “Cantine Doc” (Multiverso Ed.) – presentation of the volume, with the publisher Mario Cucci and tasting by the Peq Agri company of Andora
3.00 pm “Mente alla Menta” – workshop on the various uses of one of the most widespread aromatics, organized by the expert Marco Cappello, quality manager of Rb Plant
3.45 pm “Diano Marina, City of Oranges” – conference, organized by botany expert Oreste Brunazzi, with small tasting
4.45 pm “Prebuggiùn, guide to the edible wild herbs of our tradition” (De Ferrari Ed.) – presentation of the book, with the author Laura Brattel, environmental-hiking guide and forager
5.30 pm “Secrets and flavors of Ligurian wines” – workshop-tasting with sommelier Ivano Brunengo of Fisar, organized by Enoteca Regionale della Liguria.
