The project for the enhancement of the cereal sector grown in the territory was presented
“Presented this morning on project to enhance the cereal supply chain grown in San Marino in the presence of the president of the Land Consortium of San Marino – Aida Maria Adele Selva, the Private Secretary of the Secretariat of State for the Territory – Giuliana Barulli, Environment and Agriculture, the partners of the stone mill Lab.30- Lorenzo Canini and Cristian Lancioli, by the president of the Cooperative Ammasso agricultural products – Gianluca Giardi and the president of the Italian National Pizza Makers – Dovilio Nardi.
The collaboration with the Italian National Pizza Makers and its president Dovilio Nardi And born to promote the San Marino cereal supply chain through the spread of the art of pizza and bread with organic stone-ground flours grown in the area and to enhance the products of the Terra di San Marino brand.
“The projects carried out by the San Marino Land Consortium – underlined the president, Aida Maria Adele Selva – are designed to promote the whole country whose reverberations are the territory, culture, tourism, our identity. The first cereal enhancement project was born by the Terra Consortium in 2005 with the “Filone Terra di San Marino” … but this is constantly evolving and changing, for this reason, thanks to the contribution and support of our farmers, of the institutions, of the reference cooperatives and of course to the expert experience of Dovilio Nardi, we can present today an innovative project but at the same time tied to our traditions. “
“The Secretariat of State for the Territory, Environment and Agriculture – added the Special Secretary of State Giuliana Barulli – they support this wide-ranging project with pleasure and honor, in fact with it we will not only enhance the art of pizza and bread but will also bring with it positive economic effects on the enhancement of our products and the entire food chain, to give the importance of this project is obviously Terra di San Marino which is a guarantee of food safety and quality of the products “.
“The idea of enhancing with new stone-ground flours was born from us agricultural producers – he says Lorenzo Canini president of the Agricultural Producers Association and member of the Mulino a Pietra Lab.301- to enhance our organic crops and recovery of ancient San Marino cereals. It is an ambitious project that sees both the launch of new 100% San Marino and stone-ground flours “Guaita, Cesta and Montale” and also a training course for professionals in the catering sector and beyond “.
“The quality raw material is essential to create a quality product like the” gourmet pizzas “that we present here today – he says Dovilio Nardi. The pizzas and the Gourmet focaccia that we present are just some of those that will be offered during the free scheduled training course for November 9, 2021 at the Grand Hotel in San Marino. This course is aimed at restaurants and bakeries in San Marino. During the training event, innovative recipes will be created and prepared in the pizzeria sector that can also be used in the bakery sector. A contemporary and innovative approach in the preparation of this symbol of gastronomic culture with characteristic products of the national territory.
A range of offers and possibilities that the International Pizza Makers Republic will present to its guests in San Marino, with many ideas … obviously gourmet! “.
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