Dalla terra al territorio: un progetto ideato per la promozione, la conoscenza e la valorizzazione delle produzioni agricole di qualità del cratere sismico,nella consapevolezza che la ricostruzione non è fatta solo di cemento. L'idea illustrata nel corso di un primo incontro che si è svolto in un tendone allestito nel quartiere del progetto Case di Paganica 2, è quello di organizzare e far crescere anche nel cratere sismico la filiera corta, attraverso la consolidata esperienza of buying groups solidale.Ovvero a market without the 'merchants', which has as its basis a real and immediate relationship between producers and consumers based on direct contact, mutual trust,' meet and respect. From farm to fork, without intermediaries here is a way forward to allow local farmers to recover from the enormous difficulties they are facing after the earthquake. company that marries the commitment to care for local handicrafts. Pride of Aquila, the consortium created to give impetus to local small businesses, has won as part of the Ravenna Festival, the prestigious National Business Ethics and 2009, this year dedicated madness. A reward the consortium a scientific committee composed of professors of the most prestigious Italian universities. The project aims at establishing a network of restaurants "99" for accuracy in different parts of Italy and the world will have to use the products of the consortium, as shown in Dott.sa Anna Bonanni President of the consortium together with the Head Food Pecille Paul. The strength? Saffron Navelli
http://www.abruzzo24ore.tv/articolo/Orgoglio-aquilano-prodotti-locali-per-il-rilancio-del-cratere/1262.htm
Listen gentlemen, was born the first "Red Gold" Location Sassa industrial area managed by the great Fabio Climastone, that of Quintana to speak. Finally something new, true and genuine. A particular curiosity is the presence, in each room, the reproduction of a stone monument of the 99 masks of the 99 Spouts in which the project was inspired. Jamo nnanzi between ....
greetings De Santis
0 comments:
Post a Comment