The project for the enhancement of the cereal sector grown in the territory was presented
The project for the enhancement of the cereal sector cultivated in San Marino was presented this morning in the presence of the president of the Terra di San Marino Consortium – Aida Maria Adele Selva, the Special Secretary of the Secretariat of State for the Territory – Giuliana Barulli, Environment and Agriculture , of the partners of the stone mill Lab.30 – Lorenzo Canini and Cristian Lancioli, of the president of the Ammasso Agricultural Products Cooperative – Gianluca Giardi and of the president of the Italian National Pizza Makers – Dovilio Nardi. The collaboration with the Italian National Pizza Makers and its president Dovilio Nardi was born to promote the San Marino cereal supply chain through the spread of the art of pizza and bread with stone-ground organic flours grown in the area and to enhance the Terra brand products. of San Marino. “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 from the Terra Consortium back 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, sector of institutions, cooperatives of reference and obviously 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 – support with pleasure and honor this wide-ranging project, in fact with it it will enhance not only the art of pizza and bread but it will also bring positive economic effects on the enhancement of our productions and the entire food chain, obviously giving value to this project Terra di San Marino which is a guarantee of food safety and quality of the products ”. “The idea of enhancing with new products based on stone ground flour was born from us agricultural producers – says Lorenzo Canini, president of the Agricultural Producers Association and member of the Mulino a Pietra Lab.301 – to enhance our organic 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 that of the“ gourmet pizzas ”that we present here today – says Dovilio Nardi. The pizzas and Gourmet focaccia that we present are just some of those that will be offered during the free training course scheduled 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! ”. For more information: Repubblica Internazionale Pizzaioli tel. 0543.35938 or [email protected].
Press release
Land Consortium of San Marino
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