The kitchen is an artifact that allows you to translate substantial cultural, social, religious and economic traits and bring them to the table to open up to moments of sociality and sharing.
Cooking, food and ingredients constitute a universal language to the witch of music and mathematics, no person in the world can do without food, cooking and moments of sharing.
Our chefs, Salvatore and Vincenzo Butticè, have been aware for many years of the importance of opening up to discussion with colleagues regardless of the type of cuisine professed, from the most direct and immediate cuisine of popular, peasant and seafood origin to the refined cuisine that seeks the pleasure of the guest at 360 °, to the historical cuisine with aristocratic codes, literary, artistic and ecclesiastical fields.
Professional Associations are a fundamental starting point, because they allow members who are friends immediately afterwards because they share passions, honors and burdens, pleasures and pains of the most beautiful profession in the world, to serve Guests and make them feel good.
In this month three very important congresses were held precisely because of their scope, different topics addressed by the associations but always a lowest common denominator, gastronomy and Italian cuisine as a distinctive feature of our cultural and social heritage.
Today, with the official candidacy of Italian cuisine and hospitality as a World Heritage Site as per the press release of March 23rd, the importance of sharing, opening up and confronting each other becomes more central.
The topics proposed by the Associations:
“Strengthening and enhancing the Italian agri-food and food and wine culture, pursuing values of quality, traditions and knowledge in a spirit of collegiality and mutual sharing, promoting Italian products and Made in Italy on the national territory and abroad, supporting the training of the new generations. These are the main purposes that distinguish the actions and projects signed by the Ambassadors of Taste that were renewed today during the meeting”
Of which our chef Vincenzo Butticè is Deputy Vice President,
“A simple concept, but not trivial, formed the basis for comparison. After the last few years it is necessary to start again, returning to the simple things, to the basics that have made the history of Italian cuisine great in the world: ingredients, tools, skills, seasoned with Common Sense, the central theme of the symposium. “Common Sense – Ingredients, equipment, management: the sustainable balance of the Kitchen” was the common thread of the two days, which focused precisely on understanding how all the elements, managed with common sense, can contribute to creating a virtuous path for chefs”
To the third Association we wish the best of luck to the new Board of Directors and to the new President Andrea Alfieri.
