tag:blogger.com,1999:blog-38944974368303932272024-03-14T11:50:13.501-07:00@chicchibio_Chicchibio è il personaggio di una novella del Boccaccio, lo chef di messier Currado titola la rassegna di eventi a cura di DanielaCorrente eventiAnonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3894497436830393227.post-72061710183944403782019-02-21T19:12:00.001-08:002019-02-21T19:17:10.542-08:00food writing, dalla critica al blog<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPu_ZuFj5LJavHGwzmXdDFIH5wkrM6oBAnByNardC_X8fYQnfs24Vf1zhAPgjvdTbwZTH0mrF-hV6CQGBUTygphvmbLyFoeUZsMxtLL9rfg8lesCO8RiMW4snAmrKkTBSRQKYrSkQbm6U/s1600/snopy+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="960" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPu_ZuFj5LJavHGwzmXdDFIH5wkrM6oBAnByNardC_X8fYQnfs24Vf1zhAPgjvdTbwZTH0mrF-hV6CQGBUTygphvmbLyFoeUZsMxtLL9rfg8lesCO8RiMW4snAmrKkTBSRQKYrSkQbm6U/s320/snopy+2.jpg" width="320" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: "arial" , "sans-serif";">Siamo a Forlì di fronte ai Musei San Domenico che stanno ospitando la mostra dedicata all’ Arte del Risorgimento in Italia e a tutte le espressioni e varianti culturali in grado di “fare l’Italia” Da venerdi 8 a domenica 10 marzo dalle 10 alle 17 , negli spazi dell’ <b style="mso-bidi-font-weight: normal;">Osteria Casa di Mare</b>, un'eccellenza del panorama romagnolo che vanta titolati chef e sommelier primo tra tutti <b style="mso-bidi-font-weight: normal;">Luca Gardini</b> patron dell'Osteria.</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #384554; font-family: "arial" , "sans-serif";"> Ed è in questo contesto che si terrà il secondo appuntamento della scuola di scrittura Chicchibio. Un’occasione assolutamente unica e preziosa per chiunque sogni di creare racconti di cibo o accattivanti <strong><span style="font-family: "arial" , "sans-serif";">recensioni</span></strong> di ristoranti ed è alla ricerca di una guida che lo accompagni nel proprio percorso di apprendimento e lo aiuti ad acquisire la terminologia adeguata e uno stile efficace e leggibile.</span><span style="color: #666666; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></div>
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<span style="color: #666666; font-family: "arial" , "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="mso-spacerun: yes;"> </span>Un corso per imparare a <b style="mso-bidi-font-weight: normal;">scrivere di cibo</b>, un modo per descrivere un territorio e<span style="mso-spacerun: yes;"> </span>raccontarlo attraverso il cibo.<o:p></o:p></span></div>
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<span style="background-color: white; color: #666666; font-family: "arial" , sans-serif;"> </span><span style="background-color: white; color: #666666; font-family: "arial" , sans-serif;">A cura di </span><b style="background-color: white; color: #666666; font-family: arial, sans-serif;">Chicchibio </b><span style="background-color: white; color: #666666; font-family: "arial" , sans-serif;">di </span><b style="background-color: white; color: #666666; font-family: arial, sans-serif;">Daniela Corrente, </b><span style="background-color: white; color: #666666; font-family: "arial" , sans-serif;">un progetto</span><b style="background-color: white; color: #666666; font-family: arial, sans-serif;"> </b><span style="background-color: white; color: #666666; font-family: "arial" , sans-serif;">nato in Emilia Romagna per valorizzare l’enogastronomia e la biodiversità italiana attraverso corsi di cucina, festival, presentazioni di libri e corsi e che è approdato anche in Puglia con il primo corso di scuola di scrittura..</span></div>
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<span style="background-color: white; color: #666666; font-family: "arial" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibly7YAFc8SgbmiSutPXDoEBjXtli0mBcXumVowV0hPRU0JY4VfO3uc9VFyqzjh4-jU__SCc9UFK3hTe5I3IiSKb1Gd1RT7WtVd7Xkn1wwVbpA8Wqe8_a74nwfQqvO_lbtHGfjFE7jj6sr/s1600/macchina+da+scrivere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="762" data-original-width="1108" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibly7YAFc8SgbmiSutPXDoEBjXtli0mBcXumVowV0hPRU0JY4VfO3uc9VFyqzjh4-jU__SCc9UFK3hTe5I3IiSKb1Gd1RT7WtVd7Xkn1wwVbpA8Wqe8_a74nwfQqvO_lbtHGfjFE7jj6sr/s320/macchina+da+scrivere.jpg" width="320" /></a></span></div>
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<span style="color: #1d2129; font-family: "arial" , "sans-serif";"><br /><br /><span style="background: white;">Il corso si rivolge a chi :</span><br /><span style="background: white;">- organizza eventi enogastronomici,</span><br /><span style="background: white;">- cura la comunicazione di un’azienda del comparto,</span><br /><span style="background: white;">- utilizza la comunicazione per promuovere un’attività o una marca,</span><br /><span style="background: white;">- desidera imparare a scrivere di cibo, </span><br /><span style="background: white;">- promuove la propria attività attraverso lo story telling, </span><br /><span style="background: white;">- vuole aprire un blog di cucina... </span><br /><br /><span style="background: white;">Sara' una tre giorni di full immersion. </span><br /><br /><span style="background: white;">Il programma :</span><br /><br /><br /><span style="background: white;">LEZIONE 1)</span><br /><b style="mso-bidi-font-weight: normal;"><span style="background: white;">LA CRITICA GASTRONOMICA</span></b><br /><span style="background: white;">Cosa c’è di meglio che andare di ristorante in ristorante, mangiando ottimo cibo e poi scrivendone? Essere un critico gastronomico sembrerebbe essere un dei lavori più glamorous del mondo. Ma non è tutto oro ciò che brilla.In questa lezione cercheremo di capire e di carpire i segreti di una buona critica gastronomica. Quali sono i requisiti necessari per diventare un buon critico? Come si inizia? Come scegliere il ristorante da recensire? Come si descrive il cibo che ci viene proposto? </span><br /><br /><span style="background: white;">LEZIONE 2) </span><br /><span style="background: white;">Una volta arrivati al ristorante dobbiamo soprattutto educare il nostro palato e osservare regole ben precise, in primis essere attenti ad ogni particolare: studiare il menu, osservare il servizio, valutare la lista dei vini, fare attenzione all’ambiente circostante, prendere appunti, fotografare i piatti. E poi arriva il momento di scrivere la recensione e dovrete cercare di essere sempre obiettivi ma anche onesti, autorevoli e corretti. </span><br /><span style="background: white;">Due lezioni che vi aiuteranno a realizzare il vostro sogno se è quello di occuparsi di critica gastronomica. Analizzeremo insieme alcun esempi di critiche gastronomiche sia negative che positive. </span><br /><br /><span style="background: white;">LEZIONE 3)</span><br /><b style="mso-bidi-font-weight: normal;"><span style="background: white;">LA RETE</span></b><br /><span style="background: white;">Le opportunità dei vecchi media (giornali, tv, libri) sono sempre più scarse mentre i lnumero di bloggers che riescono a farsi un nome aumenta ogni giorno. I blog danno voce a scrittori al di fuori del giro editoriale. Ma anche questa attività necessita di una scrittura particolare e per farlo dovrete dare la stessa importanza a scrittura, fotografia e grafica. Insieme analizzeremo I blog di maggior succeso e le ragioni per cui sono famosi.Nella lezione sarà spiegato come iniziare un blog anche dal punto di vista tecnico e a come avere idee originali per sfondare in un un verso estremamente competitivo. </span><br /><br /><span style="background: white;">Ogni lezione avrà una parte teorica e una di applicazione pratica in cui ci eserciteremo e scriveremo insieme.</span><br /><br /><span style="background: white;">docente <b style="mso-bidi-font-weight: normal;">Stefania Barzini</b> una scrittrice che insegna scrittura creativa applicata al cibo in vari master di giornalismo enogastronomico ( <b style="mso-bidi-font-weight: normal;">Gambero Rosso</b>, <b style="mso-bidi-font-weight: normal;">Università di Siena</b>, master di cultura enogastronomica italiana agli studenti dell’Illinois University in Erasmus in Italia, Scuola di Cucina Cuochipercaso). Ha tenuto corsi di cucina regionale italiana a Los Angeles per sei anni e, per l’Istituto Italiano di Cultura ha organizzato eventi e manifestazioni di promulgazione di libri e film italiani raccontati attraverso il cibo. Tornata in Italia ha fondato la scuola di cucina al Castello di Ceri vicino Roma, e infine ha iniziato una proficua collaborazione con Gambero Rosso, sia per il canale televisivo che per il rivista. Per Gambero Rosso Channel ha scritto, prodotto e diretto vari documentari sempre rivolti agli Stati Uniti con particolare attenzione ai temi italo-americani. Ha scritto numerosi libri di cucina l’ultimo dei quali nel 2018 è “Nonna on the road”. Nel 2018 gli viene assegnato il premio Marietta ad honorem dalla Fondazione Pellegrino Artusi. E’ proprietaria della scuola di cucina Folle casseruola che è anche il nome del suo seguitissimo blog. Attualmente si occupa della riedizione critica degli 8 volumi di ricette di cucina della cuoca Petronilla, per Giudo Tommasi Editore.</span><br /><br /><span style="background: white;">durante la pausa pranzo verranno degustati i piatte dell'Osteria Casa di Mare, con una selezione di vini curata da Luca Gardini , sommelier </span><br /><br /><span style="background: white;">Il corso è organizzato da <b style="mso-bidi-font-weight: normal;">Chicchibio.</b> E' a numero chiuso e ai primi iscritti verrà appliicato uno sconto del 20%</span><br /><br /><span style="background: white;">info&preno chicchibio.eventi@gmail.com</span></span><span style="font-family: "arial" , "sans-serif";"><span style="background: white; color: #365899;"><a href="https://l.facebook.com/l.php?u=http%3A%2F%2Fwww.danielacorrente.it%2F%3Ffbclid%3DIwAR20v1yIy9VwvOxfxOtQ9ARHSAuzvT4Hdo6XtLkLJXqrkFo8WklGptLFkzs&h=AT2NGzdsjlu5a_UJiH9X8m7b6ZjTUx_h5hSrW_aLcLqgm653IJSzjrd1rofLP8O25NMLRvAekBlb08Dmc4iFHYAk_BzG9Qu_yVLrGCL4uZtWbOURmXy4rYbFje2Dq5woYg" target="_blank">www.danielacorrente.it</a></span><o:p></o:p></span><br />
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Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-26679563319298305792019-02-21T19:10:00.002-08:002019-02-21T19:10:34.421-08:00food writing, scrivere di cibo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4npNDu76QCqod30djekMRiOz-0GV-PYo6kgAYqT1tJl5ecp5vHgdzm1wM6aMxnLuCzNpGFEtKvVFyxsJT8rUQULDzWpBIePkAmTmdEcTdrGwM0K1b3s4T3Gb7wFiM0h5Tm0QJI1ZsPI/s1600/logo+chicchibiocucinaepoesia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="1600" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4npNDu76QCqod30djekMRiOz-0GV-PYo6kgAYqT1tJl5ecp5vHgdzm1wM6aMxnLuCzNpGFEtKvVFyxsJT8rUQULDzWpBIePkAmTmdEcTdrGwM0K1b3s4T3Gb7wFiM0h5Tm0QJI1ZsPI/s320/logo+chicchibiocucinaepoesia.jpg" width="320" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #384554; font-family: "cambria" , "serif";">FOOD WRITING; CORSO DI SCRITTURA CREATIVA.<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #384554; font-family: "cambria" , "serif";">Impariamo a raccontare il cibo con i<b style="mso-bidi-font-weight: normal;"> 5 sensi</b>. Un’occasione assolutamente unica e preziosa per chiunque sogni di creare racconti di cibo o accattivanti <strong><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: major-latin;">recensioni</span></strong> di ristoranti ed è alla ricerca di una guida che lo accompagni nel proprio percorso di apprendimento e lo aiuti ad acquisire la terminologia adeguata e uno stile efficace e leggibile.</span><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;"><span style="mso-spacerun: yes;"> </span>Un corso per imparare a <b style="mso-bidi-font-weight: normal;">scrivere di cibo</b>, un modo per descrivere un territorio e <span style="mso-spacerun: yes;"> </span>raccontarlo attraverso il cibo. A cura di <b style="mso-bidi-font-weight: normal;">Chicchibio </b>di <b style="mso-bidi-font-weight: normal;">Daniela Corrente, </b>un progetto<b style="mso-bidi-font-weight: normal;"> </b>nato in Emilia Romagna per valorizzare l’enogastronomia e la biodiversità italiana attraverso corsi di cucina, festival, presentazioni di libri e corsi e che ora approda in Puglia.<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Parlare di cibo italiano<span style="mso-spacerun: yes;"> </span>significa<span style="mso-spacerun: yes;"> </span>soprattutto<span style="mso-spacerun: yes;"> </span>raccontare il sud italia . Non si può infatti prescindere<span style="mso-spacerun: yes;"> </span>dalle ricchezze e dall’abbondanza di prodotti del nostro meridione per esaltare il prodotto Italia ed è in questo contesto che si colloca<span style="mso-spacerun: yes;"> </span>questo corso di food writing: per esaltare il territorio di Gargano e Daunia e le sue eccellenze enogastronomiche. Un territorio ricco di biodiversità e di eccellenze enogastronomiche, con tanti chef emergenti, panettieri e pasticcieri, vignaioli e birrai, agriturismi, caseifici, un paesaggio che alterna oasi di agrumi, distese di ulivi a foreste di faggi Patrimonio Unesco … un territorio di eventi<span style="mso-spacerun: yes;"> </span>e di fiere che esaltano il pesce di lago e quello di mare, l’arte della caccia, il tempo della raccolta delle olive e quella dei funghi, tempi scanditi dalle stagioni e dall’abbondanza di prodotti, di paesaggio, di tradizioni, passando dal Parco del Gargano al tavoliere fin sù<span style="mso-spacerun: yes;"> </span>ai monti Dauni,<span style="mso-spacerun: yes;"> </span>… un’ immenso patrimonio che tanti<span style="mso-spacerun: yes;"> </span>invidiano e pochi conoscono, ma soprattutto pochi sono coloro capaci di raccontarlo<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Food writing è un <span style="mso-spacerun: yes;"> </span>corso di scrittura creativa,che si articolerà in tre giorni di<span style="mso-spacerun: yes;"> </span>full immersion dal <b style="mso-bidi-font-weight: normal;">1 al 3 marzo</b>, dalle ore 10 alle 17 a <b style="mso-bidi-font-weight: normal;">Manfredonia</b> negli spazi del Coworking Smart Lab.<o:p></o:p></span></div>
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<b><i><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Perché si scrive?</span></i></b><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Lo scrittore R. Carver sapientemente rispondeva:<o:p></o:p></span></div>
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<i><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">“Si scrive perché si ha qualcosa da dire”<o:p></o:p></span></i></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Questo primo appuntamento della <b>scuola</b> <b>di scrittura Chicchibio avrà come docente Stefania Barzini, </b><span style="mso-bidi-font-weight: bold;">una scrittrice che insegna scrittura creativa applicata al cibo in vari master di giornalismo enogastronomico ( Gambero Rosso, Università di Siena, master di cultura enogastronomica italiana agli studenti dell’Illinois University in Erasmus in Italia, Scuola di Cucina Cuochipercaso). Ha tenuto corsi di cucina regionale italiana a Los Angeles per sei anni e, per l’Istituto Italiano di Cultura ha organizzato eventi e manifestazioni di promulgazione di libri e film italiani raccontati attraverso il cibo. Tornata in Italia ha fondato la scuola di cucina al Castello di Ceri vicino Roma, e infine ha iniziato una proficua collaborazione con Gambero Rosso, sia per il canale televisivo che per il rivista. Per Gambero Rosso Channel ha scritto, prodotto e diretto vari documentari sempre rivolti agli Stati Uniti con particolare attenzione ai temi italo-americani. Ha scritto numerosi libri di cucina l’ultimo dei quali nel 2018 è <span style="mso-spacerun: yes;"> </span>“Nonna on the road”. Nel 2018 gli viene assegnato il premio Marietta ad honorem dalla Fondazione Pellegrino Artusi. E’ proprietaria della scuola di cucina Folle casseruola che è anche il nome del suo seguitissimo blog. Attualmente si occupa della riedizione critica degli 8 volumi di ricette di cucina della cuoca Petronilla, per Giudo Tommasi Editore.<o:p></o:p></span></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;"> Food Writing rappresenta un vero e proprio <b>laboratorio di scrittura creativa</b>, dove lo scrittore emergente può far pratica, confrontandosi con altri studenti e con il docente, una scorciatoia per migliorare il proprio stile di scrittura e affinare le <b>tecniche narrative ed è </b></span><span style="color: #384554; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">dedicato a tutti coloro che amano il <strong><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: major-latin;">cibo</span></strong> e la <strong><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: major-latin;">scrittura</span></strong> e vogliono offrire un valore aggiunto alla propria <strong><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: major-latin;">professionalità</span></strong> imparando la non semplice arte di descrivere e parlare di ciò che mangiamo.<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: "cambria" , "serif";">- cura la comunicazione di un’azienda del comparto,<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: "cambria" , "serif";">- utilizza la comunicazione per promuovere un’attività o una marca,<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: "cambria" , "serif";">- desidera imparare a scrivere<span style="mso-spacerun: yes;"> </span>di cibo,<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: "cambria" , "serif";">- promuove la propria attività attraverso lo story telling,<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: "cambria" , "serif";">- vuole aprire un blog di cucina...</span><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="color: #384554; font-family: "cambria" , "serif"; font-size: 11pt;">Durante il corso verranno fornite nozioni teoriche così come consigli pratici per imparare a <strong><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">descrivere il cibo</span></strong> in modo competente e <strong><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">creativo</span></strong>, analizzando tutti gli ambiti principali del Food Writing:<span style="mso-spacerun: yes;"> </span>riuscire ad attirare l’attenzione di un <strong><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">editore,</span></strong> le strategie che sono alla base di un piano di comunicazione integrata on line off line, come misurare l’efficacia della propria comunicazione…<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Lo scrittore creativo evoca immagini, odori, sapori, pensieri, parole, stimola i sensi del lettore, cerca di coinvolgerlo nella storia e soprattutto cerca di riuscire nell’arduo compito di tenere alta </span><a href="https://www.scritturacreativa.org/la-sospensione-dellincredulita/" target="_blank"><span style="font-family: "cambria" , "serif"; text-decoration-line: none;">la sospensione della sua incredulità</span></a><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;"> fino alla fine della storia stessa.<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Chi scrive un’<b>opera narrativa</b> deve avere quindi il potere di creare <i>ex novo</i> intere realtà, stati d’animo, sentimenti, quasi come fosse un <b>mago</b>. Le sue parole saranno in grado di evocare immagini mentali e fare incursione nella <b>fantasia</b> di chi legge.<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w9qbmULjPT_04_CvXNeKLn9EPNMYDIJj_oO3xXRo6mD2QYUDDTRogjvvL3gB8BKQC9gl70sUgwryFTro1kgmV4xUH0JNPZs9Oxk3WlPz8llazCKCMqSqxPwsS1M-l75pM-fBWOmtICqn/s1600/snopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="562" data-original-width="960" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w9qbmULjPT_04_CvXNeKLn9EPNMYDIJj_oO3xXRo6mD2QYUDDTRogjvvL3gB8BKQC9gl70sUgwryFTro1kgmV4xUH0JNPZs9Oxk3WlPz8llazCKCMqSqxPwsS1M-l75pM-fBWOmtICqn/s320/snopy.jpg" width="320" /></a></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Ma <b>cos’è la scrittura creativa?</b><o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Lo <b>scrittore creativo,</b> a differenza del bottegaio, oltre a preoccuparsi di apprendere le <b>tecniche narrative</b> per meglio svolgere il suo lavoro, deve possedere quel <i>quid</i> in più, quell’elemento imponderabile che potremmo chiamare <b>genio </b>o <b>talento </b>necessario affinché il suo manoscritto possa essere considerato un’opera letteraria<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Il programma<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Insegneremo quindi a scrivere di food, partendo da</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: "cambria" , "serif";"> cosa vuol dire scrivere di cibo, dalle caratteristiche della scrittura di cibo, da come iniziare, primo giorno</span><span style="color: #1d2129; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Helvetica; mso-hansi-theme-font: major-latin;"><br /><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Il secondo giorno la lezione vertera’ sulla scrittura giornalistica. Scrivere per giornali e riviste.</span><br />I<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">nfine ci concentreremo sulla scrittura nel libro di cucina. La scrittura delle ricette.<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #384554; font-family: "cambria" , "serif";">.</span><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Alterneremo le lezioni orali con quelle di scrittura e nella pausa pranzo impareremo a degustare i prodotti del territorio grazie al contributo dell’associazione foggiana <b style="mso-bidi-font-weight: normal;">Only Food</b> </span><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-spacerun: yes;"> </span>che dal 2015 opera sul territorio per la <i style="mso-bidi-font-style: normal;">conoscenza</i> e la <i style="mso-bidi-font-style: normal;">promozione</i> delle <u>eccellenze eno-gastronomiche locali</u>, attraverso tavoli di <i style="mso-bidi-font-style: normal;">degustazione</i> e <i style="mso-bidi-font-style: normal;">assaggio</i> dei prodotti delle aziende associate.<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #384554;"><o:p></o:p></span></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Il menu proposto per il corso sarà diverso per le diverse giornate di formazione e toccherà le 3 aree geografiche della Provincia foggiana: Gargano con menu di mare, Tavoliere con menu di terra e Monti Dauni con menu di montagna.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">I giorno – Aperitivo garganico<o:p></o:p></span></b></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Entrèe freddo di mare<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Pizza al pomodorino “sanmarchese”<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Caciocavallo podolico<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Birra Madeline agli agrumi del Gargano Rebeers<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">II giorno – Aperitivo contadino<o:p></o:p></span></b></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Bruschetta al datterino e olio basilico<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Tarallini e olive cerignolane<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Panini alla zucca con capocollo, stracciatella, insalata e olio biologico<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Orzo perlato alle verdure<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Vino Ciliegiolo Casa Primis di Stornarella<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">III giorno – Aperitivo del Transumante<o:p></o:p></span></b></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Pancotto di verdure<b style="mso-bidi-font-weight: normal;"> “</b>fogliammiscke”<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Salumi misti di Faeto<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Formaggi stagionati speziati<o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Vino rosato Il Melograno de la Cantina la Marchesa di Lucera<o:p></o:p></span></div>
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<b><i><span style="color: black; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Scrivere è una conoscenza alchemica: la trasformazione di un’idea in una storia da raccontare</span></i></b><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Come la bellezza è negli occhi di chi guarda, la narrativa è presente nello sguardo di chi percepisce la realtà in <span style="mso-bidi-font-weight: bold;">modo non passivo, originale</span>, e la vuole rielaborare secondo la propria sensibilità. Cosa mi comunica la tal cosa? Un profumo, un sapore, l’accento del panettiere, lo sguardo di un pescatore?<br />Se vi state domandando se frequentare un corso di scrittura creativa possa servire o meno, si potrebbe rispondere in mille modi diversi. Di certo frequentare una classe, in aula può servire a farvi superare il </span><a href="https://www.wikihow.it/Superare-il-Blocco-dello-Scrittore"><span style="color: windowtext; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">blocco dello scrittore</span></a><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">,<span style="color: #666666;"> a farvi sviluppare un senso critico ed estetico, ad allenare la fantasia, ritrovare <span style="mso-bidi-font-weight: bold;">l’ispirazione</span>, ricevere <i>feedback</i> dagli altri studenti o dal tutor, ma soprattutto riflettere sulle <span style="mso-bidi-font-weight: bold;">tecniche di scrittura<b>.</b></span><o:p></o:p></span></span></div>
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<span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Certo <b>talento</b> e <b>creatività</b> sono indispensabili, ma vi basti pensare che scrittori come <i>Jack Kerouac, Francis Scott Fitzgerald, Ernest Hemingway, Raymond Carver, Oates, Kazuo Ishiguro, Ian McEwan </i>e tanti altri<i> s</i>ono usciti da una scuola di <b><i>creative writing.</i></b><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;">Costi.<o:p></o:p></span></b></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #384554; font-family: "cambria" , "serif";"><span style="mso-spacerun: yes;"> </span>Il corso è a numero chiuso. Si<span style="mso-spacerun: yes;"> </span>partecipa previa prenotazione e versando il 50% dell’importo. Il costo del corso è di 350.00 euro</span><span style="color: #666666; font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Per info e preno </span><a href="mailto:chicchibio.eventi@gmail.com"><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">chicchibio.eventi@gmail.com</span></a><span style="font-family: "cambria" , "serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">, vi aspettiamo.</span></div>
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Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-25430785834255349932017-02-07T06:40:00.002-08:002017-02-07T06:41:46.679-08:00 corso di cucina di pesce<div style="font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;">
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<span style="color: #a64d79; font-family: "verdana" , sans-serif;">IL GUSTO DEL MARE</span></div>
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<span style="color: #a64d79;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">corso di cucina con lo <b>chef <i>Marcello Leoni</i></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eq5eGo6AvZ_JYXRGU-k7wqGZjeLnZTsRjnPdR1c-X589N8ZTOojA6ecGey3QCTF3nOvjZGoHeRunLwPwwOmxJBFkYa3N3J2BITnTB7VnEXcaDSrHyoqrqI-OGHKa7qaM5PeuP4Bvv-o/s1600/marcello+leoni.jpg" imageanchor="1" style="color: #a18a7c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eq5eGo6AvZ_JYXRGU-k7wqGZjeLnZTsRjnPdR1c-X589N8ZTOojA6ecGey3QCTF3nOvjZGoHeRunLwPwwOmxJBFkYa3N3J2BITnTB7VnEXcaDSrHyoqrqI-OGHKa7qaM5PeuP4Bvv-o/s320/marcello+leoni.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div>
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<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><i><br /></i></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">un menu' completo a base di pesce azzurro</span></div>
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<span style="color: #134f5c; font-family: "verdana" , sans-serif;">in collaborazione con L'Amo </span><br />
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Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-89269860451413760482017-02-07T05:07:00.004-08:002018-01-12T08:37:54.857-08:00corso di cucina in inglese<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YYPXe_xzIwklMgoDr9pW2HiTtROWRQmROSyo1TJ3fOStvNhT7mXuGWA3jOnQCnTJZxxtWl77pOt8CyYYAWM9DEx3L5xIFutLfev93A19ZB6iNix2NYKrsY609h51_3XHyOMdjdwJLkGV/s1600/cooking+show.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YYPXe_xzIwklMgoDr9pW2HiTtROWRQmROSyo1TJ3fOStvNhT7mXuGWA3jOnQCnTJZxxtWl77pOt8CyYYAWM9DEx3L5xIFutLfev93A19ZB6iNix2NYKrsY609h51_3XHyOMdjdwJLkGV/s320/cooking+show.jpg" width="320" /></a><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="background-color: white;"><span style="font-size: medium;">Iniziamo dalla pasta.</span></span><span style="font-size: medium;">Venerdì 10 febbraio dalle ore 10, a Bologna.</span></span></h2>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: medium;"> </span><span style="font-size: medium;"><span style="background-color: white;">Una passeggiata tra i vicoli di Bologna, per conoscerne la storia,con tappa al mercato delle erbe per imparare a fare la spesa. Poi aperitivo con lo chef e , mani in pasta, lezione: "dalla sfoglia al ripieno, tutto quello che c'e' da sapere sulla pasta" . Degustazione finale.</span></span><span style="font-size: medium;"><span style="background-color: white;">In inglese!</span></span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF_vzOA96EPAt1EQ3nGDp-e-1cFow2bmkNBgUCBySg685V4mc2gPDOhhXkugfhsT_lRuGarDbSaAT-8U8zVW-l4cjcDN33IW7NKcsSwKO8CtfdQBPAYDsl3ufzlft66_1cGfTNOZid6Kv/s1600/logo+chicchibiocucinaepoesia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF_vzOA96EPAt1EQ3nGDp-e-1cFow2bmkNBgUCBySg685V4mc2gPDOhhXkugfhsT_lRuGarDbSaAT-8U8zVW-l4cjcDN33IW7NKcsSwKO8CtfdQBPAYDsl3ufzlft66_1cGfTNOZid6Kv/s320/logo+chicchibiocucinaepoesia.jpg" width="320" /></a></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><br style="background-color: white;" /></span><span style="font-size: small;"><span style="font-size: medium;"><span style="background-color: white;">max 5 persone </span></span><span style="font-size: medium;"><span style="background-color: white;">costo 75.00 euro</span></span><span style="font-size: medium;"><br style="background-color: white;" /></span><span style="font-size: medium;"><span style="background-color: white;">info </span></span><span style="font-size: medium;"><span style="background-color: white;">chicchibio.eventi@gmail.co</span><wbr style="background-color: white;"></wbr><span class="word_break" style="background-color: white; display: inline-block;"></span><span style="background-color: white;">m</span></span></span></span></h2>
Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com1tag:blogger.com,1999:blog-3894497436830393227.post-34525741765595969612016-07-24T03:30:00.001-07:002016-07-24T11:38:03.500-07:00Chicchibio Fest<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkw37aFAw5rWwewyCcC9ZJdO7tZDL_WWh_z0taNN1kuuybJ3mQo4RXBXlIB6jFGVYqfH9loDv72HtIVJeqs2ji8ryOGiSYddc-xFBaV9c6b8RTX-Fp9UP2e5eYjnjHocw2Ckk8W0s2jMv/s1600/logo+chicchi+fumetto+grantour.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkw37aFAw5rWwewyCcC9ZJdO7tZDL_WWh_z0taNN1kuuybJ3mQo4RXBXlIB6jFGVYqfH9loDv72HtIVJeqs2ji8ryOGiSYddc-xFBaV9c6b8RTX-Fp9UP2e5eYjnjHocw2Ckk8W0s2jMv/s640/logo+chicchi+fumetto+grantour.jpg" width="640" /></a></div>
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<b><span style="font-size: large;"><i> 30 settembre - 2 ottobre 2016</i></span></b><br />
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<a href="http://www.wired.it/topic/wired-next-fest-2016/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; color: black; font-weight: bold; outline: 0px !important;" target="_blank">C</a>hicchibio fest. è l'unico festival italiano dedicato al cibo e al fumetto. Celebra e racconta l'enogastronomia, le tecniche di cottura, le ricette attraverso il linguaggio del fumetto, la tecnologia, il web, il recupero delle tradizioni, la biodiversità e l’eccellenza come elementi chiave per lo sviluppo economico, culturale e sociale del nostro paese.</div>
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Lo fa attraverso diversi linguaggi (conferenze, laboratori, performance artistiche, esibizioni, degustazioni) e grazie alla partecipazione di esperti e leader di settore di rilievo nazionale . Il tutto su registrazione.</div>
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Questo evento vuole essere un regalo a tutti , un’occasione per confrontarsi sul cibo attraverso il fumetto come strumento di comunicazione </div>
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Chicchibio fest si propone di trasformare per tre giorni Alcatraz nella capitale del cibo e fumetto e favorire un vero e proprio <strong style="box-sizing: border-box;">Rinascimento Culturale </strong>. . Non solo artistica ed estetica ma come elemento culturale, come motore del cambiamento.</div>
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Nel proprio passato, <b><i>Alcatraz</i></b> ha visto e conosciuto straordinari innovatori che hanno reso <b><i>Alcatraz</i></b> la meta del turismo italiano e mondiale. Tecnologia, rete, ricerca scientifica, l'arte del fumetto, benessere, .. Un ritorno al futuro reso possibile dal racconto di <strong style="box-sizing: border-box;">esperienze </strong>, ospiti d’eccezione, workshop e momenti di festa e intrattenimento.</div>
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Gubbio diventerà così una piazza reale sul cibo ed il fumetto, un luogo d’incontro e confronto con diverse realtà italiane che si alterneranno negli spazi della location protagonista dell’evento, il <i><b>villaggio ecosolidale Alcatraz</b></i>, che diventerà il centro nevralgico di workshop e laboratori.</div>
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Saranno tanti gli speaker che interverranno provenienti da tutto l'Italia, tra questi: Otto Gabos, scrittore, docente all'Accademia di Belle Arti di Bologna, fumettista Jacopo Fo, fondatore di Alcatraz; Filippo Oscar Artioli , chef ; Marcello Leoni, chef; Moreno Chiacchera, fumettista umbro; Sergio Guidi di Arpa Emilia-Romagna, Luca Cremona massimo esperto italiano di fumetto e giornalista, ...<br />
.. Questi sono solo alcuni dei tanti ospiti che saliranno sul palco di Chicchibio Italia.</div>
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Un grande concerto completerà il già ricco calendario del festival. Sabato 1 ottobre tutti nvitatia una serata di musica elettronica , con alcuni dei più importati artisti della scena nazionale e internazionale.</div>
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Hashtag ufficiale: <a href="https://twitter.com/search?q=%23WNF16&src=typd" style="background: transparent; box-sizing: border-box; color: black; font-weight: bold; outline: 0px !important;" target="_blank">#</a>chgta</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVtQhNotPJgG8BWXhowNc2EtJsOiZucM_c7Xx6zvhusXaaaW5BmwtB53zIhMP5M0Azi4P7PCXYtZ6VDJVcX8wTbnoCeCgglLOIiTjzP17bLvF3t99hBdqeLWlQgy1BjXN3YI3oCGgS11T/s1600/logo+grantour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEVtQhNotPJgG8BWXhowNc2EtJsOiZucM_c7Xx6zvhusXaaaW5BmwtB53zIhMP5M0Azi4P7PCXYtZ6VDJVcX8wTbnoCeCgglLOIiTjzP17bLvF3t99hBdqeLWlQgy1BjXN3YI3oCGgS11T/s320/logo+grantour.jpg" width="320" /></a></div>
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<a href="https://www.facebook.com/Chicchibio-1020628454670530/?fref=ts"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box;"><b>Qui la pagina evento su Facebook per restare aggiornati</b></span>.</a><br />
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<b><i>info </i></b></div>
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<b><i>chicchibio.eventi@gmail.com</i></b></div>
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<b><i>329 5948879</i></b></div>
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</article>Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-87326288489406763222016-04-28T12:37:00.000-07:002016-04-28T12:37:06.962-07:00FLORDART: la cartolina <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA_0l9-4lwDfS8HqlL6BrEDVsWSxj_j4Z752xe49bKbLs9LTxxtj4VweVb98XdsN6izUku6J2smPsKJxkPu7DbMvYRBBekT_YOZUZQmWRpNgYTY4o6dqwio2ORX5U0lbnQEHsmgNvH2m3/s1600/FLORDART+cartolina+fronte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA_0l9-4lwDfS8HqlL6BrEDVsWSxj_j4Z752xe49bKbLs9LTxxtj4VweVb98XdsN6izUku6J2smPsKJxkPu7DbMvYRBBekT_YOZUZQmWRpNgYTY4o6dqwio2ORX5U0lbnQEHsmgNvH2m3/s400/FLORDART+cartolina+fronte.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZ75O9AstjvPZR5wpmUpcZ2j2Fs43PFsLv_iYATAeDdr-_gFJhtni0AhROPyJLWF4XTqwhJU1ekSIyA1Al7NPwyzNNcIUkJYwh9uswTWbENU3AsvCWYriLgFQ6ERtzXo16viuGC1zVVJS/s1600/FLORDART+cartolina+retro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZ75O9AstjvPZR5wpmUpcZ2j2Fs43PFsLv_iYATAeDdr-_gFJhtni0AhROPyJLWF4XTqwhJU1ekSIyA1Al7NPwyzNNcIUkJYwh9uswTWbENU3AsvCWYriLgFQ6ERtzXo16viuGC1zVVJS/s400/FLORDART+cartolina+retro.jpg" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-7013759332552590802016-04-28T03:33:00.005-07:002016-04-28T04:32:35.328-07:00FLORDART ritorna <div dir="ltr" style="font-family: arial, tahoma, helvetica, freesans, sans-serif; line-height: 18.48px;">
<span style="background-color: white; color: #38761d; font-size: large; line-height: 18.48px;">Con il patrocinio del Comune di Bologna e della Regione Emilia Romagna, riproponiamo la manifestazione </span></div>
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<span style="background-color: white; color: #38761d; font-size: large;"> Chicchibio edizione primaverile: </span><br />
<span style="background-color: white;"><span style="color: #38761d;"><span style="font-size: x-large;"><br /></span><span style="font-size: medium;"><span style="font-size: x-large;">Flordart - l'arte di creare natura </span></span></span></span><br />
<span style="font-size: medium;"><span style="background-color: white; color: #38761d; font-size: large;"><br /></span></span>
<span style="font-size: medium;"><span style="background-color: white; color: #38761d; font-size: large;">che avrà luogo a Bologna</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3Pq3q4d-Ne9x57lbTgI3uwDwyfdQtn9tuof-xcOsO4HKmYZoYd6q9h77INj5BFrW9i7M4lxlW4A_OeLiXwdAeZI-fvED2MCA9i0TV5mgu5ycTekK_ZULHYiPFs3pO0guYRrm38QGEvch/s1600/logo+flordart.jpg" imageanchor="1" style="clear: right; float: right; line-height: 18.48px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="background-color: white; color: #38761d; font-size: large;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3Pq3q4d-Ne9x57lbTgI3uwDwyfdQtn9tuof-xcOsO4HKmYZoYd6q9h77INj5BFrW9i7M4lxlW4A_OeLiXwdAeZI-fvED2MCA9i0TV5mgu5ycTekK_ZULHYiPFs3pO0guYRrm38QGEvch/s400/logo+flordart.jpg" width="400" /></span></a></div>
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<span style="background-color: white;"><span style="color: #38761d;"><span style="font-size: large;"><span style="line-height: 18.48px;"> il 28 e 29 maggio 2016 in vicolo Bolognetti 2, Quartiere San Vitale, dedicata ai <i>produttori</i> di</span></span><span style="font-size: large; line-height: 18.48px;"> piante rare e specie ricercate anche antiche, vitigni autoctoni e produttori di vino naturale</span></span></span><br />
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<span style="background-color: white; font-size: large; line-height: 18.48px;"><span style="color: #38761d;">per chi volesse partecipare , gli spazi espositivi</span></span></div>
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<span class="im" style="color: #500050;"><span style="background-color: white; color: #38761d;">da mq 12 100.00 euro (più iva)</span></span></div>
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<span class="im" style="color: #500050;"><span style="background-color: white; color: #38761d;">da mq 24 150.00 euro (più iva)</span></span></div>
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<span style="background-color: white; color: #38761d; font-size: large;">Si accettano prenotazioni entro il 5 maggio</span></div>
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<span style="background-color: white; color: #38761d; font-size: large;">la manifestazione verrà ripetuta in autunno.</span><br />
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Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-3340522832135067172016-04-03T00:09:00.002-07:002016-04-07T00:32:45.117-07:00Chicchibio ritorna: Orvieto Comics #5<div style="text-align: center;">
<span style="font-size: large;">Saremo ospiti del Festival Orvieto Comics </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Domenica 3 Aprile ore 11</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"> performance a cura di <b>Moreno Chiacchera</b> </span></div>
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<span style="font-size: large;">e i fumettisti umbri di Matitoliando e</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"> l'associazione <b>A Tavola con Bacco</b> di Perugia</span></div>
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<span style="font-size: large;">Say tuned</span></div>
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<span style="font-size: large;">#chicchibio16</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><a href="http://www.orvietocomics.it/">www.orvietocomics.it</a></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSCrDF4n4klSBxbxZRtXfF-f_bwI88ynH0frU7t8CzMr6lhqwBRNJNCUBpTw8J6fp0yJMPcPv_rVv-ZK4zUhdi8q9jaqLbVA2MMIdSWnShhJnwg36-Hdv9ISoA4gmuLB5zwxC5bjUJ2J6/s1600/matitoliando.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSCrDF4n4klSBxbxZRtXfF-f_bwI88ynH0frU7t8CzMr6lhqwBRNJNCUBpTw8J6fp0yJMPcPv_rVv-ZK4zUhdi8q9jaqLbVA2MMIdSWnShhJnwg36-Hdv9ISoA4gmuLB5zwxC5bjUJ2J6/s640/matitoliando.jpg" width="536" /></a></span></div>
Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-48240600496180480292016-01-26T01:27:00.003-08:002016-02-23T00:39:25.626-08:00tra arte e cibo ritorna il fumetto<div style="line-height: 16.08px; margin-bottom: 1em; margin-top: 1em; text-align: center;">
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<span style="color: #0c343d; font-size: large; text-align: left;"><span style="font-family: "verdana" , sans-serif;"><i><b>Tre giornate di formazione </b></i></span></span><br />
<span style="color: #0c343d; font-size: large; text-align: left;"><span style="font-family: "verdana" , sans-serif;"><i><b>fumettistica e culinaria</b></i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCdoAXaOCscGoRmf1oLMOTDhYj8wVVOIk5Karb-zWQRINWKvfDmEE4s2yw5QITLBKznP3opabqQeTVQe7kjgYtIsIqHNlf7-fPCMAIfY85op-CWwWn4hBX2TmX5ggs9mWZSht6x8UPc-L/s1600/brodo+chiacchera.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCdoAXaOCscGoRmf1oLMOTDhYj8wVVOIk5Karb-zWQRINWKvfDmEE4s2yw5QITLBKznP3opabqQeTVQe7kjgYtIsIqHNlf7-fPCMAIfY85op-CWwWn4hBX2TmX5ggs9mWZSht6x8UPc-L/s400/brodo+chiacchera.jpg" width="288" /></a><span style="color: #0c343d; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><i><b><br /></b></i></span></span>
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<span style="font-size: medium;"><i style="text-align: right;"><span style="font-family: "verdana" , sans-serif; font-size: medium;"> </span><span style="font-family: "verdana" , sans-serif; font-size: large;">26 -27-</span><span style="font-family: "verdana" , sans-serif; font-size: medium;"> </span></i><i style="color: #0c343d; font-family: verdana, sans-serif; font-size: x-large; text-align: right;"><i>28 febbraio 2016</i></i></span></div>
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<i><b><span style="font-size: large;">Alcatraz - libera università,</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><span style="font-size: large;">Santa Cristina - Gubbio</span></i><br />
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<span style="font-family: "verdana" , sans-serif;">SEGUI L'HASTAG </span><b style="font-family: verdana, sans-serif;">#chgta</b><i><span style="font-size: large;"><br /></span></i><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif; font-size: large;">Programma evento:</span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="color: #0c343d; font-family: "verdana" , sans-serif; font-size: large;"><span style="color: black; font-family: "times new roman";">Chicchibio e' composto di vari laboratori a numero chiuso, ai quali si partecipa <u>solo su prenotazione.</u></span></span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif; font-size: large;"><span style="color: black; font-family: "times new roman";">Le prenotazioni si accettano entro giovedi' 25 febbraio</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span><b><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><i><u>Venerdì 26 febbraio</u></i></span></b></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><i><u><br /></u></i></span><span style="font-family: "verdana" , sans-serif;"><i>CONVERSAZIONE DI APERTURA </i></span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><i>“FUMETTI IN TAVOLA: </i></span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><i>TRA AVVENTURA E COMICITA', QUANDO IL CIBO FA I PERSONAGGI</i>” </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRm73N9LWECDZiu2qzHwHcMZyDxwS6p1uXk9qrIRG5wlQtTXkwtHfoGGLvjbEEJnQO2ymcrmlFrg8xghf7m8cQxLMZhwC0qqE6cUw0hkn9-1NRBbnra-FLvb6KLzMHsGaE7d2eZLmncMA/s1600/obelix.jpg" imageanchor="1" style="clear: right; float: right; font-family: verdana, sans-serif; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRm73N9LWECDZiu2qzHwHcMZyDxwS6p1uXk9qrIRG5wlQtTXkwtHfoGGLvjbEEJnQO2ymcrmlFrg8xghf7m8cQxLMZhwC0qqE6cUw0hkn9-1NRBbnra-FLvb6KLzMHsGaE7d2eZLmncMA/s400/obelix.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXK_INL6QRhL7HMGdaQD8X3c0h8Wp5yxHVjQEtXH14QgzJHb5SlTusTAsgdBs2WqSA8WqbuhUI3KEenByD0e5MeAEbuYftdtZVDaNb5Uac1f6JDjjh40ZkmlyJxGLoxc8aeHsoO0_2ofi/s1600/bruschetta+chiacchera.jpg" imageanchor="1" style="clear: right; float: right; font-family: 'Times New Roman'; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"></span></span>
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">a cura di <b>Michele Ginevra</b> </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"> Dagli spinaci di Popeye (Braccio di Ferro) alle bistecche e patatine</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> di Tex, dalle ciambelle di Homer Simpson ai cinghiali di Obelix, il ruolo del cibo</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> nelle opere a fumetti. Spesso i personaggi dei fumetti vengono caratterizzati </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">anche in base al loro modo di alimentarsi che, nei fumetti di maggior successo,</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> </span></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;">diventa stereotipo caratterizzante. Le ragioni e alcuni retroscena dei più noti </span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">pranzi e spuntini degli eroi dei comics. Con proiezione di immagini e video. </span></span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><b>euro 30.00</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXK_INL6QRhL7HMGdaQD8X3c0h8Wp5yxHVjQEtXH14QgzJHb5SlTusTAsgdBs2WqSA8WqbuhUI3KEenByD0e5MeAEbuYftdtZVDaNb5Uac1f6JDjjh40ZkmlyJxGLoxc8aeHsoO0_2ofi/s1600/bruschetta+chiacchera.jpg" imageanchor="1" style="clear: right; float: right; font-family: 'times new roman'; font-size: medium; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXK_INL6QRhL7HMGdaQD8X3c0h8Wp5yxHVjQEtXH14QgzJHb5SlTusTAsgdBs2WqSA8WqbuhUI3KEenByD0e5MeAEbuYftdtZVDaNb5Uac1f6JDjjh40ZkmlyJxGLoxc8aeHsoO0_2ofi/s400/bruschetta+chiacchera.jpg" width="400" /></a><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span><span style="font-family: "verdana" , sans-serif;"><b><br /></b></span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><b>ore 18.00 </b></span><span style="font-family: "verdana" , sans-serif;"> </span></span><br />
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<span style="font-size: large;"><span style="color: #0c343d;"><i style="font-family: Verdana, sans-serif;">Corso di Panificazione</i></span><i style="color: #0c343d; font-family: verdana, sans-serif;"> </i></span><br />
<span style="font-size: large;"><i style="color: #0c343d; font-family: verdana, sans-serif;">con la pasta </i></span><i style="color: #0c343d; font-family: verdana, sans-serif; font-size: x-large;">madre!</i><br />
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<span style="color: #0c343d;"><b style="font-family: Verdana, sans-serif;">euro 30.00</b><span style="font-family: "verdana" , sans-serif;"><br /></span></span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><i style="color: black;"><u><span style="color: #0c343d;"><b>Sabato 27 febbraio</b></span></u></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiatyBjlpRdfIXk1u9_j4z7wqiBOobG3LtuKFsjeYMDNMjVLrI6ra3A-uFtfs0h_dyG0eYgIXotAGLNgL5ThykfzmsYj4Sd0pNJiQ6L8suFKBREV_OvI-1khyL8QO9g8ApDGyxU7TMz0kI/s1600/ermannoolmihd.jpg" imageanchor="1" style="line-height: 16.08px; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiatyBjlpRdfIXk1u9_j4z7wqiBOobG3LtuKFsjeYMDNMjVLrI6ra3A-uFtfs0h_dyG0eYgIXotAGLNgL5ThykfzmsYj4Sd0pNJiQ6L8suFKBREV_OvI-1khyL8QO9g8ApDGyxU7TMz0kI/s400/ermannoolmihd.jpg" width="400" /></a></div>
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<i style="font-family: verdana, sans-serif;"><u><span style="color: #0c343d;"><br /></span></u></i><span style="color: #0c343d;"><b> ORE 11.00</b> - <span style="font-family: "verdana" , sans-serif;"><i>CORSI E WORKSHOP </i></span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><i>“CHIUNQUE PUO' FARE FUMETTI. CHIUNQUE PUO' CUCINARE”</i> </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">con <b>Daniele Gud Bonomo e Michele Ginevra </b></span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">Descrizione: parafrasando il simpatico film d'animazione “Ratatouille” in cui il</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> motto “Chiunque può cucinare” del cuoco di fantasia Gusteau viene alla fine</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> compreso dal critico culinario Anton Ego che conclude: “Non tutti possono </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">diventare dei grandi artisti ma un grande artista può celarsi in chiunque”, Gud e</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> Ginevra si alterneranno con i docenti dei corsi di cucina nella trasmissione di </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">alcune “ricette” che consentiranno </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">ai partecipanti di realizzare fumetti in un </span></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;">lampo. </span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">A proposito di Gud</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><br /></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><a href="http://www.gud.it/fumetto/fumetto-e-alimentazione.htmhttp://www.gud.it/fumetto/libri-fumetti-gud"></a></span><a href="http://www.gud.it/fumetto/fumetto-e-alimentazione.htmhttp://www.gud.it/fumetto/libri-fumetti-gud">http://www.gud.it/fumetto/fumetto-e-alimentazione.htm</a></span><br />
<span style="color: #0c343d;"><a href="http://www.gud.it/fumetto/fumetto-e-alimentazione.htmhttp://www.gud.it/fumetto/libri-fumetti-gud">http://www.gud.it/fumetto/libri-fumetti-gud</a></span><br />
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<b>euro 50.00</b><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><b> dalle ore 16.00 </b> </span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><i><br /></i></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;"><i>Performance</i></span><i><span style="color: #0c343d; font-family: "verdana" , sans-serif;">: </span><span style="color: #0c343d; font-family: "verdana" , sans-serif;"> autori di fumetti contro che</span><span style="color: #0c343d; font-family: "verdana" , sans-serif;">f.</span></i><span style="color: #0c343d; font-family: "verdana" , sans-serif;"> </span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;">con i fumettisti <b>Otto Gabos</b>, <b>Daniele</b> <b>Gud Bonomo</b>, <b>Onofrio Catacchio</b></span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;"> e gli chef <b>Marcello Leoni</b>, <b>Filippo Oscar Artioli, Marco Bistarelli</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDlkvAYZu-dpEErgbYSKkTUKCgut0RvPqgx1B6DMle_OqSQp560hHqPpJm-CCofq7ex9Zuvz3KFGEp9bFuLTKqQ-QLu_nuzM-hKtXmHmS7vyRA5xuKHjiy5PGqTVrp4Jfqi1XmCuR0nne/s1600/michelangelo+buonarrosti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDlkvAYZu-dpEErgbYSKkTUKCgut0RvPqgx1B6DMle_OqSQp560hHqPpJm-CCofq7ex9Zuvz3KFGEp9bFuLTKqQ-QLu_nuzM-hKtXmHmS7vyRA5xuKHjiy5PGqTVrp4Jfqi1XmCuR0nne/s400/michelangelo+buonarrosti.jpg" width="280" /></a><span style="color: #0c343d; font-family: "verdana" , sans-serif;"></span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">Come un gioco, tre coppie di lavoro con modalità di scambio di competenze unite nel talento.</span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"> <i>Fumetto è cultura, cibo è cultura.</i></span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">L'autore racconta una ricetta che nel mentre lo chef realizza con</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> varianti e tocchi individuali.</span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">Lo chef sceglie una ricetta che invece reinventa e racconta tramite immagini.</span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">Le coppie si scambiano creando nuovi gusti e nuove ricette raccontate.</span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">Chef e autori riuniti in una tavola rotonda dove si affrontano storie</span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> professionali, componenti estetiche del cibo, storie del cibo che possono</span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> diventare storie per un romanzo a fumetti</span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">le coppie sono della performance sono:</span></span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">ore 16.00 - Filippo Oscar Artioli - Daniele Gud Bonomo </span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">ore 17.00 - Marcello Leoni - Onofrio Catacchio</span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">ore 18.00 - Marco Bistarelli - Daniele Gud Bonomo </span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">ore 19.00 - Riccardo Benvenuti - Otto Gabos</span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><br /></span></div>
<span style="color: #0c343d; font-family: "verdana" , sans-serif;"> la giuria dei partecipanti !</span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">-------------------------</span></span><br />
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<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 11.75pt; margin-bottom: 0.0001pt; text-align: center;">
<i style="line-height: 11.75pt;"><span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;"> </span></span></i><span style="color: #222222; font-family: "verdana" , sans-serif; line-height: normal; text-align: center;">Lo chef </span><b style="color: #222222; font-family: Verdana, sans-serif; line-height: normal; text-align: center;">Domenico
Cilenti</b><span style="color: #222222; font-family: "verdana" , sans-serif; line-height: normal; text-align: center;"> e il poeta </span><b style="color: #222222; font-family: Verdana, sans-serif; line-height: normal; text-align: center;">Gabriele De Cosmo</b><span style="color: #222222; font-family: "verdana" , sans-serif; line-height: normal; text-align: center;"> </span></div>
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<span style="color: #222222; font-family: "verdana" , sans-serif; line-height: normal; text-align: center;">presentano le policrome suggestioni e il gusto unico e ricco della terra
pugliese attraverso un originale connubio tra gastronomia e poesia, sull'onda
del loro recente libro "<b>Di terra di mare di versi</b>".</span></div>
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0.0001pt; text-align: center;">
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="text-align: start;">Sei
poesie tratte dal libro e lette dal poeta accompagneranno la sapiente
preparazione da parte dello chef Cilenti di alcuni must della tradizione
gastronomica garganica come il pan cotto con le verdure, una esplosione di
gusto e di materie prime eccellenti quali l'olio extra vergine d'oliva e le
erbe spontanee del Gargano.</span><o:p></o:p></span></span></div>
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<i><span style="color: #333333; font-family: "cambria" , serif;"> </span></i></div>
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<i><span style="color: #333333; font-family: "cambria" , serif;"><br /></span></i></div>
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<i><span style="color: #333333; font-family: "cambria" , serif;"> --------------------------------------------------</span></i></div>
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<i><span style="color: #333333; font-family: "cambria" , serif;"><br /></span></i></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">ore 20.30</span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><b>GranG</b>alà </span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span></span>
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #141823; font-family: "helvetica" , "arial" , sans-serif; line-height: 21.4667px;"><i>...</i></span><span style="color: #141823; font-family: "helvetica" , "arial" , sans-serif; line-height: 21.4667px;"><i>C'ERA UNA VOLTA GLI ANTICHI ROMANI MANGIAVANO FARRO, MANDORLE, E ZAFFERANO ...</i><b>FILIPPO OSCAR ARTIOLI</b></span></span></span></div>
<span style="background-color: white; color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #373e4d; font-family: "helvetica" , "arial" , sans-serif; line-height: 17.0667px; text-align: left; white-space: pre-wrap;"><i>RISO, CAVOLO NERO E GUANCIALE CROCCANTE</i> - <b>MARCELLO LEONI</b></span></span></span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; color: #373e4d; font-family: "helvetica" , "arial" , sans-serif; line-height: 17.0667px; text-align: left; white-space: pre-wrap;"><i>ESPERIENZA ....IL PICCIONE </i> - <b>MARCO BISTARELLI</b></span></span></span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black; font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><i>MELE, ZAFFERANO, YOGURT SESAMO </i>- <b>RICCARDO BENVENUTI</b></span></span></span></div>
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">95.00 euro </span></span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Domenica 28 Febbraio </span></u></b><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"> <b>Luca Raffaelli</b></span></span><span style="font-family: "verdana" , sans-serif;"></span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #444444; text-align: start;"><b>Come far parlare gli ingredienti di una buona pizza</b></span></span></span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #444444; text-align: start;"> Luca Raffaelli, uno dei maggiori esperti nel campo del fumetto e del cinema d’animazione, spiegherà come trasformare mozzarella, acqua.</span></span></span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #444444; text-align: start;">I partecipanti saranno invitati a partecipare attivamente alla creazione di un progetto che prevede, scrittura, storyboard e prove tecniche di realizzazione.</span></span></span><br />
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<span style="color: #0c343d;"><br /></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;">------------------------</span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><span style="background-color: #fefefe; color: #373e4d; line-height: 17.0667px; text-align: left; white-space: pre-wrap;"><b>Schizzi di olio: Il sapore di un profilo greco</b></span></span><br />
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Un seminario dedicato alla fusione tra l'arte del fumetto, enogastronomia e storia. Seguendo le tracce dell'antica Grecia, <b>Manuela Mancino</b> (consulente enogastronomico) e <b>Laura Pinelli</b> (archeologa) presenteranno in una diversa veste caratteristiche, proprietà e consuetudini legate al mondo dell'extravergine, Un itinerario alla scoperta delle cutivar di Sicilia, Calabria e Puglia, degli ulivi secolari e delle bellezze della Magna Grecia; un percorso che diventa reale grazie agli "schizzi" di <b>Matitoliando</b> disegnati in contemporanea. Seguirà una degustazione di olio e preparazioni regionali italiane abbinate all'oro verde.</span></span><br />
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Azienda Agricola Tutto Tonda – Monocultivar Tonda Iblea
Azienda Agricola Donna Oleria - Monocultivar Cellina di Nardò
Olearia San Giorgio - Monocultivar Ottobratica</span></span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><span style="background-color: #fefefe; color: #373e4d; line-height: 17.0667px; text-align: left; white-space: pre-wrap;"><br /></span></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;"><span style="background-color: #fefefe; color: #373e4d; line-height: 17.0667px; text-align: left; white-space: pre-wrap;">22.00 euro</span></span><br />
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<b>Un giro di … vino in compagnia degli Etruschi</b></span></span><br />
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Vite, anima degli Etruschi. All'epoca, non esistevano confini tra vino, spiritualità e quotidianità, ma tutto si integrava e, spesso, confondeva. Il seminario ripercorre paesaggi e usanze dell'Etruria Centrale legati all'enologia; un viaggio tra i vitigni autoctoni, i profumi e i colori di una "bevanda" inebriante. </span></span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><span style="background-color: #fefefe; color: #373e4d; line-height: 17.0667px; text-align: left; white-space: pre-wrap;"><b>Laura Pinelli e Manuela Mancino </b>si alterneranno nel presentare il connubio tra anima territoriale e enogastronomica del vino, accompagnate dai disegni di <b>Matitoliando</b>
Cantina Margò - Grechetto Fiero 2013
Marco Merli - Bianco IGT Umbria Brucisco
Podere Orto Rosso</span></span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">30.00 euro</span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><b>MATITOLIANDO </b></span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><b>ore 12 - 18</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixR1n8y3k-iR_Ud6rTjP9JVS0hNXFA9-CqjsjldNsSNcRxYBxs4WlPlFooRCrw9jg7mmkjAmeTOpBlJ4i7OZeqbey30ba0TirJud-GuLFcD-eTmgSkBlbZumowoe3I1Grh73gA9Ax6-h_/s1600/matitoliando.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixR1n8y3k-iR_Ud6rTjP9JVS0hNXFA9-CqjsjldNsSNcRxYBxs4WlPlFooRCrw9jg7mmkjAmeTOpBlJ4i7OZeqbey30ba0TirJud-GuLFcD-eTmgSkBlbZumowoe3I1Grh73gA9Ax6-h_/s320/matitoliando.jpg" width="268" /></a></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">durante la giornata saranno con noi i fumettisti umbri:</span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><span style="color: #141823; line-height: 19.9333px; text-align: left; white-space: pre-wrap;"><b>Moreno Chiacchiera, Francesco Gaggia (Kuiry), Manuel Bracchi</b></span></span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><span style="color: #141823; line-height: 19.9333px; text-align: left; white-space: pre-wrap;"><b>Aurora Stano, </b></span></span><span style="color: #0c343d; font-family: "verdana" , sans-serif;"><span style="color: #141823; line-height: 19.9333px; text-align: left; white-space: pre-wrap;"><b>Chiara </b></span></span><b style="color: #141823; font-family: Verdana, sans-serif; line-height: 19.9333px; text-align: left; white-space: pre-wrap;">Galletti, Claudia Favilli, </b><br />
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<b style="color: #141823; font-family: Verdana, sans-serif; line-height: 19.9333px; text-align: left; white-space: pre-wrap;">Sudario Brando, </b><b style="color: #141823; font-family: Verdana, sans-serif; line-height: 19.9333px; text-align: left; white-space: pre-wrap;">Marco Bargagna (Misterbad), Marco Leombruni</b><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><b style="font-family: Verdana, sans-serif;">Presentazioni di libri</b></span></span></div>
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<span style="color: #0c343d;"><b style="font-family: Verdana, sans-serif;">dalle ore 15.00 </b></span><br />
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<span style="color: #0c343d;"><b style="font-family: Verdana, sans-serif;"><br /></b></span><span style="color: #0c343d;"><b style="font-family: Verdana, sans-serif;">Otto Gabos</b><span style="font-family: "verdana" , sans-serif;"> </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">racconta della sua graphic novel </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><b><i><br /></i></b></span></span>
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><b><i>L'illusione della terraferma</i></b>, </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">edizioni Rizzoli Lizard </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;">e dell'alimentazione in Italia ai tempi dell'autarchia alla</span></span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif;">fine degli anni Trenta.</span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><b>Moreno Chiacchera </b></span></span><br />
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<span style="font-family: "verdana" , sans-serif;">"<b>Il mio caro vecchio west</b>"</span></div>
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<span style="font-family: "verdana" , sans-serif;">editore: Fabrizio Fabbri Editore</span></div>
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<span style="font-family: "verdana" , sans-serif;">prefazione: Stefano Jacurti</span></div>
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<span style="font-family: "verdana" , sans-serif;">15.00 euro</span></div>
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<span style="font-family: "verdana" , sans-serif;">"<b>Medioevo e dintorni</b>"</span></div>
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<span style="font-family: "verdana" , sans-serif;">editore: Fabrizio Fabbri Editore</span></div>
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<span style="font-family: "verdana" , sans-serif;">prefazione: Gianni Brunoro</span></div>
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<span style="font-family: "verdana" , sans-serif;">15.00 euro</span></div>
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<span style="font-family: "verdana" , sans-serif;">Visual Art Book</span></div>
<div style="color: #222222; text-align: center;">
<span style="font-family: "verdana" , sans-serif;">(autoproduzione tiratura limitata di 300 copie numerate e firmate)</span></div>
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<span style="font-family: "verdana" , sans-serif;">15.00 euro</span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"> Punto vendita con i libri degli ospiti con sessioni di firme e dediche.</span><br />
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;">con il contributo di</span><br />
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<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Agli eventi si accede solo su prenotazione </span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">E' possibile pernottare.</span></span><br />
<span style="color: #0c343d;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><b>Info&Preno</b></span></span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif;">chicchibio.eventi@gmail.com</span><br />
<span style="color: #0c343d; font-family: "verdana" , sans-serif;">info@alcatraz.it</span></div>
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<span style="color: #0c343d; font-family: "verdana" , sans-serif;"><b>il programma è suscettibile di variazioni</b></span></div>
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Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-32052145598046475412015-11-16T09:47:00.001-08:002015-11-19T06:34:19.732-08:0021/22 novembre corso di cucina vegan a Sasso Marconi #chgtb<div style="font-family: 'Times New Roman';">
<span style="font-family: "verdana" , sans-serif;"><span style="color: #3d85c6;"><b><i>21/22 Novembre 2015 </i></b></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #3d85c6;"><b><i><br /></i></b></span></span><span style="font-family: "verdana" , sans-serif;"><span style="color: #3d85c6;"><b><i>Chicchibio Gran Tour fa tappa a Sasso Marconi BO</i></b></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #3d85c6;"><b><i>con il corso di cucina "CUCINARE IN MODO PARADISIACO"</i> </b></span></span><br />
<b style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><br /></span></b><b style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">Chef Manuel Esteban Baez e Eva Runggaldier</span></b><br />
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<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">presso Agriturismo Rio Verde </span></div>
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<span style="color: #134f5c; font-family: "verdana" , sans-serif;">dalle 13.00 alle 16.00 - Corso Vegan : dalle ricette al contenuto dei prodotti, due giorni full imercion in agriturismo per imparare a conoscere il metodo di agricoltura biologico, a raccogliere i prodotti di stagione, a riconoscerne i valori nutrizionali accompagnati dagli </span><b style="color: #134f5c; font-family: Verdana, sans-serif;">Chef Manuel Esteban Baez e Eva Runggaldier.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi727eLUfI0hMyKNAELqnvUCTZuS-d7lBEOk_TYw6jJ99YsXIDZTOVFuA8UDNTnYQa9SaucP6fg8tave3_L-MLIbdT2TQDr3gbRCNrJOwdBQ2HTTlo26ptr_fo9lkuWUsth4dIW2L93gy6W/s1600/CUCINARE+IN+MODO+PARADISIACO.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi727eLUfI0hMyKNAELqnvUCTZuS-d7lBEOk_TYw6jJ99YsXIDZTOVFuA8UDNTnYQa9SaucP6fg8tave3_L-MLIbdT2TQDr3gbRCNrJOwdBQ2HTTlo26ptr_fo9lkuWUsth4dIW2L93gy6W/s320/CUCINARE+IN+MODO+PARADISIACO.jpg" width="320" /></a></div>
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<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><i><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">Sabato 21 novembre</span></i><br />
<i><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">Inizio corso ore 13</span></i><br />
<i><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Ore 13 – 17 Dessert e dolci</b></span></i><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Panna cotta con caramello</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Mousse au chocolat</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Muffins di grano saraceno con mirtilli rossi</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Biscotti tipo american cookies</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Praline di amaranto e cannella</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Budino di cachi al cioccolato</span><br />
<i><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Ore 17 – 18 Pausa</b></span></i><br />
<i><b><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">Ore 18 – 21.30 Primi piatti</span></b></i><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Spaghetti vegetali con ragù di tofu e “formaggio grattugiato alla mandorla”</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Involtini di melanzane con crema di fagioli bianchi e germogli</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Mezzelune di cavolo rapa con farcia di peperoni rossi su specchio di salsa al pomodoro</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Barchette di verdure di stagione con crema di avocado</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Zuppa viola di cavolo rosso con grissini verdi</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Preparazione dell’impasto per ciabatta al farro integrale (per la colazione)</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Domenica 22 novembre </b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Ore 8.30 – 11 Colazioni</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Smoothie verde</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Banana-toast con crema di anacardi e cannella</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Crema di miglio e frutta</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- “Uovo” strapazzato al tofu </span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Pancake di grano saraceno e farina di riso con crema di cioccolato</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Jogurt e amaranto soffiato con frutti di bosco</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Super sandwich farcito</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Ore 11 – 12 Pausa</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Ore 12 – 15.30 Secondi piatti</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Zucca “Hokkaido”al forno con farcia di lenticchie</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Gnocchetti di quinoa con gulasch di champignon e radicchio di campo con crema di anacardi</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Polenta di canihua e amaranto con scorzonera in salsa all’arancia</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- “Milanese” di sedano rapa e di seitan con finocchi stufati al limone e purea di patate viola</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">- Insalate fresche di stagione con condimenti a sorpresa</span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><i><span style="color: #134f5c; font-family: "verdana" , sans-serif;">Verranno usati ingredienti di produzione biologica, integrali e verdure fresche. Al posto dello zucchero verranno usati come </span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">dolcificanti sciroppo d’agave, malto di riso, zucchero di fiori di cocco o crema di datteri. La maggior parte delle ricette</span></i><br />
<i><span style="color: #134f5c; font-family: "verdana" , sans-serif;"> sono prive </span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">di glutine e low carb. Inoltre, durante il corso verranno fornite informazioni sui prodotti utilizzati, le loro proprietà, il loro </span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">contenuto energetico e su come combinarli per nutrire al meglio l’organismo. </span></i><br />
<i><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><br /></span></i><i><span style="color: #134f5c; font-family: "verdana" , sans-serif;">E per ultimo: la presentazione e decorazione del </span><span style="color: #134f5c; font-family: "verdana" , sans-serif;">piatto!</span></i><br />
<i><span style="color: #134f5c; font-family: "verdana" , sans-serif;"> L’occhio vuole la sua parte!</span></i><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Fine corso ore 16</b></span><br />
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<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Ore 16.30 </b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b> </b></span><span style="font-family: Verdana, sans-serif;">FESTA d’AUTUNNO all’Azienda Agricola “Bignami”
Presentazione delle produzioni dell’azienda con assaggi e degustazioni abbinate ai vini della Cantina
“Fondo Marzola”. c/o Azienda Agricola Bignami (Via Cà di Fabiani 16)</span><br />
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<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>Al Termine visita al Museo Marconi</b><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>-------------------------------------------------------------------------------------</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>min 10 - max 15 persone</b></span> <span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><br />
<b style="color: #134f5c; font-family: Verdana, sans-serif;">costo del corso 220.00 euro piu' iva</b><br />
<b style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></b><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>-------------------------------------------------------------------------------------</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>possibilità di pernottamento</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>camera singola 60.00 euro</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>camera doppia 80.00 euro</b></span><br />
<span style="color: #134f5c; font-family: "verdana" , sans-serif;"><b>camera tripla 35.00 euro</b></span><br />
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<span style="color: #1f497d;"><span style="font-family: "verdana" , sans-serif;"><b>Come raggiungerci</b></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: "verdana" , sans-serif;">In auto da Casello Sasso direzione Bologna a 4 km<u></u><u></u></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: "verdana" , sans-serif;">Da Bologna , Via Porrettana , 1 km prima di Sasso Marconi ,girare a destra per Mongardino ( a 800 mt , Rio Verde )<u></u><u></u></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: "verdana" , sans-serif;">Treno stazione Sasso , prendendo la linea Bologna Porretta . treno ogni ora , a seguire nostro tranfer per Rio Verde .</span></span><br />
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Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-39686981630424090272015-10-30T12:44:00.001-07:002015-10-30T12:44:57.285-07:00chicchibio@: I corsi di cucina e poesia<a href="http://chicchibio.blogspot.com/p/corsi-cucina.html?spref=bl">chicchibio@: I corsi di cucina e poesia</a>: Chicchibio cucina e poesia 2015/2016 La rassegna di corsi di cucina Chicchibio Cucina e Poesia verrà presentata in anteprima dura...Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-68117997930984323822015-10-30T03:59:00.002-07:002015-10-30T03:59:24.761-07:0010 dicembre 2015 CUCINA BRUTA BRACI E CENERE <span style="background-color: white; color: #a64d79; font-family: Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>GIOVEDI' 10 DICEMBRE</b></span><br />
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoHXDL0MI3cdCORpFAhvYyTxqlrZ8UHL0nySr8La_bJA7AY-l-wKsvAtvh06OPcRGD_2yAENGRenuQE_P03i61gWwEnhqKG9d6MxU4Q-4pwQ5aD7SnsTdhz02v3uAIMeR6hTyc0L14E8/s1600/bernardo+chef.jpg" imageanchor="1" style="background-color: #741b47; color: #a18a7c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoHXDL0MI3cdCORpFAhvYyTxqlrZ8UHL0nySr8La_bJA7AY-l-wKsvAtvh06OPcRGD_2yAENGRenuQE_P03i61gWwEnhqKG9d6MxU4Q-4pwQ5aD7SnsTdhz02v3uAIMeR6hTyc0L14E8/s320/bernardo+chef.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="225" /></a></b></span></span></div>
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<span style="background-color: white; color: #a64d79; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;"><span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="font-family: Verdana, sans-serif;"><i>CUCINA BRUTA BRACI E CENERE</i></span> <span style="font-family: Verdana, sans-serif;"><b><br />chef Bernardo Bolognesi</b></span></span><br />
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>Chutney agro-dolce</i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>Gnocco di patate e zucca al profumo di salvia</i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>carne marinata e alla griglia</i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>creps e composta di frutti vari dei boschi </i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i> corso con mani in pasta e degustazione finale </i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>40.00 euro più iva</i></span></span></div>
Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-53033968797293774302015-10-30T03:48:00.002-07:002015-10-30T03:48:41.153-07:00corsi cucina novembre/dicembre 2015 #chgtb<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #0600a3; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 24px; font-stretch: normal; margin: 0.75em 0px 0px; position: relative;">
Chicchibio cucina e poesia 2015/2016</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gZgzPFp2iqJzFaC216k-qmithY87jUE1bQEjsS0bA-VCx3SkWnUpMDV533bCiL7IYyADq2p9ZW2KH2cMMROsVwN-3WQQKptxI6uscbmtGTy_IhSejRQJRik9ofmX9mGbMVWdve_XL94/s1600/logo+chicchibiocucinaepoesia.jpg" imageanchor="1" style="color: #a18a7c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9gZgzPFp2iqJzFaC216k-qmithY87jUE1bQEjsS0bA-VCx3SkWnUpMDV533bCiL7IYyADq2p9ZW2KH2cMMROsVwN-3WQQKptxI6uscbmtGTy_IhSejRQJRik9ofmX9mGbMVWdve_XL94/s400/logo+chicchibiocucinaepoesia.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
<br /><span style="color: #134f5c; font-family: Verdana, sans-serif;">La rassegna di <i>corsi di cucina Chicchibio Cucina e Poesia</i> verrà presentata in anteprima durante la manifestazione<i>Chicchibio Antiche Piante</i> che si tiene a Bologna in vicolo Bologhetti, 2 il 14/15 novembre </span><span style="color: #134f5c; font-family: Verdana, sans-serif;">(vedi programma).</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">Durante la manifestazione sara' possibile prenotarsi per la stagione corsi 2015/16 </span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;">Vi aspettiamo numerosi.</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #a64d79; font-family: Verdana, sans-serif;"><b>19 NOVEMBRE</b></span><br /><span style="color: #a64d79; font-family: Verdana, sans-serif;">IL GUSTO DEL MARE</span><br /><span style="color: #a64d79;"><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">ore 18.00</span></span><br /><span style="color: #a64d79;"><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">corso di cucina con lo <b>chef <i>Marcello Leoni</i></b></span></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><i><br /></i></b></span><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eq5eGo6AvZ_JYXRGU-k7wqGZjeLnZTsRjnPdR1c-X589N8ZTOojA6ecGey3QCTF3nOvjZGoHeRunLwPwwOmxJBFkYa3N3J2BITnTB7VnEXcaDSrHyoqrqI-OGHKa7qaM5PeuP4Bvv-o/s1600/marcello+leoni.jpg" imageanchor="1" style="color: #a18a7c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eq5eGo6AvZ_JYXRGU-k7wqGZjeLnZTsRjnPdR1c-X589N8ZTOojA6ecGey3QCTF3nOvjZGoHeRunLwPwwOmxJBFkYa3N3J2BITnTB7VnEXcaDSrHyoqrqI-OGHKa7qaM5PeuP4Bvv-o/s320/marcello+leoni.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;"><i><br /></i></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">un menu' completo a base di pesce azzurro</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;">in collaborazione con L'Amo</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">Corso con degustazione 70.00 euro più iva</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">--------------------------------------------------------------------------------------</span><br /><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"></span><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvqTvEiePr51TkFjT28EZNbCHmL-LbSrL7fC0yzZyV5-oBRCXhLVuPrf3ZnEYyx2_k99Etz4Hr2thXU3wPA09RDnuswYOhJpitlx4mt52U1lFcQ_N8AynSbQ9oP-p0FBqR69WgRFmS4c/s1600/CUCINARE+IN+MODO+PARADISIACO.jpg" imageanchor="1" style="clear: right; color: #a18a7c; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvqTvEiePr51TkFjT28EZNbCHmL-LbSrL7fC0yzZyV5-oBRCXhLVuPrf3ZnEYyx2_k99Etz4Hr2thXU3wPA09RDnuswYOhJpitlx4mt52U1lFcQ_N8AynSbQ9oP-p0FBqR69WgRFmS4c/s320/CUCINARE+IN+MODO+PARADISIACO.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><b><i>21/22 Novembre 2015 </i></b></span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><b><i><br /></i></b></span></span><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><b><i>CUCINARE IN MODO PARADISIACO</i> </b></span></span><br /><b style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;"><br /></span></b><b style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">Chef Manuel Esteban Baez e Eva Runggaldier</span></b><br /><div style="color: black;">
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">presso Agriturismo Rio Verde Sasso Marconi Bologna</span></div>
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<br /><span style="color: #134f5c; font-family: Verdana, sans-serif;">dalle 13.00 alle 16.00 - Corso Vegan : dalle ricette al contenuto dei prodotti, due giorni full imercion in agriturismo per imparare a conoscere il metodo di agricoltura biologico, a raccogliere i prodotti di stagione, a riconoscerne i valori nutrizionali accompagnati dagli </span><b style="color: #134f5c; font-family: Verdana, sans-serif;">Chef Manuel Esteban Baez e Eva Runggaldier</b><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><i><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">Sabato 21 novembre</span></i><br /><i><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">Inizio corso ore 13</span></i><br /><i><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Ore 13 – 17 Dessert e dolci</b></span></i><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Panna cotta con caramello</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Mousse au chocolat</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Muffins di grano saraceno con mirtilli rossi</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Biscotti tipo american cookies</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Praline di amaranto e cannella</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Budino di cachi al cioccolato</span><br /><i><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Ore 17 – 18 Pausa</b></span></i><br /><i><b><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">Ore 18 – 21.30 Primi piatti</span></b></i><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Spaghetti vegetali con ragù di tofu e “formaggio grattugiato alla mandorla”</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Involtini di melanzane con crema di fagioli bianchi e germogli</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Mezzelune di cavolo rapa con farcia di peperoni rossi su specchio di salsa al pomodoro</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Barchette di verdure di stagione con crema di avocado</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Zuppa viola di cavolo rosso con grissini verdi</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Preparazione dell’impasto per ciabatta al farro integrale (per la colazione)</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Domenica 22 novembre </b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Ore 8.30 – 11 Colazioni</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Smoothie verde</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Banana-toast con crema di anacardi e cannella</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Crema di miglio e frutta</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- “Uovo” strapazzato al tofu </span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Pancake di grano saraceno e farina di riso con crema di cioccolato</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Jogurt e amaranto soffiato con frutti di bosco</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Super sandwich farcito</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Ore 11 – 12 Pausa</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Ore 12 – 15.30 Secondi piatti</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Zucca “Hokkaido”al forno con farcia di lenticchie</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Gnocchetti di quinoa con gulasch di champignon e radicchio di campo con crema di anacardi</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Polenta di canihua e amaranto con scorzonera in salsa all’arancia</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- “Milanese” di sedano rapa e di seitan con finocchi stufati al limone e purea di patate viola</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span><span style="color: #134f5c; font-family: Verdana, sans-serif;">- Insalate fresche di stagione con condimenti a sorpresa</span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><i><span style="color: #134f5c; font-family: Verdana, sans-serif;">Verranno usati ingredienti di produzione biologica, integrali e verdure fresche. Al posto dello zucchero verranno usati come </span><span style="color: #134f5c; font-family: Verdana, sans-serif;">dolcificanti sciroppo d’agave, malto di riso, zucchero di fiori di cocco o crema di datteri. La maggior parte delle ricette</span></i><br /><i><span style="color: #134f5c; font-family: Verdana, sans-serif;"> sono prive </span><span style="color: #134f5c; font-family: Verdana, sans-serif;">di glutine e low carb. Inoltre, durante il corso verranno fornite informazioni sui prodotti utilizzati, le loro proprietà, il loro </span><span style="color: #134f5c; font-family: Verdana, sans-serif;">contenuto energetico e su come combinarli per nutrire al meglio l’organismo. </span></i><br /><i><span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span></i><i><span style="color: #134f5c; font-family: Verdana, sans-serif;">E per ultimo: la presentazione e decorazione del </span><span style="color: #134f5c; font-family: Verdana, sans-serif;">piatto!</span></i><br /><i><span style="color: #134f5c; font-family: Verdana, sans-serif;"> L’occhio vuole la sua parte!</span></i><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b></b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Fine corso ore 16</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>-------------------------------------------------------------------------------------</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>min 10 - max 15 persone</b></span> <span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><br /><b style="color: #134f5c; font-family: Verdana, sans-serif;">costo del corso 220.00 euro piu' iva</b><br /><b style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></b><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>-------------------------------------------------------------------------------------</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>possibilità di pernottamento</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>camera singola 60.00 euro</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>camera doppia 80.00 euro</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>camera tripla 35.00 euro</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>-------------------------------------------------------------------------------------</b></span><br /><span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span><br /><div class="MsoNormal" style="color: #222222; margin: 0cm 0cm 0.0001pt;">
<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><b>Come raggiungerci</b></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">In auto da Casello Sasso direzione Bologna a 4 km<u></u><u></u></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">Da Bologna , Via Porrettana , 1 km prima di Sasso Marconi ,girare a destra per Mongardino ( a 800 mt , Rio Verde )<u></u><u></u></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">Treno stazione Sasso , prendendo la linea Bologna Porretta . treno ogni ora , a seguire nostro tranfer per Rio Verde .</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96auTxZ_p-61qIdE0wkcFm_6_Mj2ufxXekAKMrUYqZe-FVwx3qdUuzsuKRI1ALAZ9woZDJ-ScHlSID83CFOVsT30hhyJYim86G0JCU-MIrLickV1E6NfHQR1qwgyxu8MzSQT5CgHsXsk/s1600/ivan+poletti.jpg" imageanchor="1" style="clear: right; color: #222222; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: none;"><br /></a><span style="color: #a64d79; font-family: Verdana, sans-serif;"><b>GIOVEDI' 10 DICEMBRE</b></span><br /><div class="separator" style="clear: both; color: #222222; text-align: center;">
<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoHXDL0MI3cdCORpFAhvYyTxqlrZ8UHL0nySr8La_bJA7AY-l-wKsvAtvh06OPcRGD_2yAENGRenuQE_P03i61gWwEnhqKG9d6MxU4Q-4pwQ5aD7SnsTdhz02v3uAIMeR6hTyc0L14E8/s1600/bernardo+chef.jpg" imageanchor="1" style="background-color: #741b47; color: #a18a7c; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoHXDL0MI3cdCORpFAhvYyTxqlrZ8UHL0nySr8La_bJA7AY-l-wKsvAtvh06OPcRGD_2yAENGRenuQE_P03i61gWwEnhqKG9d6MxU4Q-4pwQ5aD7SnsTdhz02v3uAIMeR6hTyc0L14E8/s320/bernardo+chef.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="225" /></a></b></span></span></div>
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<span style="color: #a64d79;"><span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="font-family: Verdana, sans-serif;"><i>CUCINA BRUTA BRACI E CENERE</i></span> <span style="font-family: Verdana, sans-serif;"><b><br />chef Bernardo Bolognesi</b></span></span><br /><div style="color: #222222;">
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>Chutney agro-dolce</i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>Gnocco di patate e zucca al profumo di salvia</i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>carne marinata e alla griglia</i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>creps e composta di frutti vari dei boschi </i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i> corso con mani in pasta e degustazione finale </i></span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><i>40.00 euro più iva</i></span></span></div>
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<span style="color: #38761d;"><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><i>MENU' DI NATALE</i></span></span></div>
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<span style="color: #38761d;"><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><b>chef Ivan Poletti</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96auTxZ_p-61qIdE0wkcFm_6_Mj2ufxXekAKMrUYqZe-FVwx3qdUuzsuKRI1ALAZ9woZDJ-ScHlSID83CFOVsT30hhyJYim86G0JCU-MIrLickV1E6NfHQR1qwgyxu8MzSQT5CgHsXsk/s1600/ivan+poletti.jpg" imageanchor="1" style="clear: right; color: #a18a7c; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96auTxZ_p-61qIdE0wkcFm_6_Mj2ufxXekAKMrUYqZe-FVwx3qdUuzsuKRI1ALAZ9woZDJ-ScHlSID83CFOVsT30hhyJYim86G0JCU-MIrLickV1E6NfHQR1qwgyxu8MzSQT5CgHsXsk/s320/ivan+poletti.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">ore 18</span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">Il Brodo e le sue declinazioni</span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">Zuppa imperiale</span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">Pasta e fagioli</span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">Tortellino</span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">I dolci tradizionali di Bologna</span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">La Pinza e la Torta di Riso.</span></span></div>
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<span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><span style="color: #1f497d;"><span style="font-family: Verdana, sans-serif;">Corso con degustazione euro 50.00 (più iva)</span></span></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><b><i>Per info&preno</i></b></span><br /><span style="color: #0b5394; font-family: Verdana, sans-serif;"><b><i>chicchibio.eventi@gmail.com</i></b></span><br /><span style="color: #0b5394; font-family: Verdana, sans-serif;"><b><i>329 5948879</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-28891951075069208472015-02-04T08:12:00.001-08:002015-02-04T08:12:44.555-08:00programma 2014<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
[one_half_last]Si svolge a Bologna nei giardini pensili di Porta Europa Piazza de Melloa Bologna dal 10 al 12 Ottobre, in collaborazione con il Ristorante Leoni,, <em>la prima edizione</em> della mostra- mercato / patrimonio da salvaguardare denominata <strong>Chicchibio@A<em>ntiche piante</em> , specie <em>ritrovate</em></strong>, una kermesse dedicata a fiori, frutta antica, selvatico di pregio ed alle eccellenze made in Italy.<br />[/one_half_last]</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="/wp-content/uploads/2014/09/il-giardino-dei-frutti-ritrovati-ok.jpg" href="http://www.danielacorrente.it/wp-content/uploads/2014/09/il-giardino-dei-frutti-ritrovati-ok.jpg" style="-webkit-user-drag: none;"><img alt="" class="size-medium wp-image-4892" data-mce-src="/wp-content/uploads/2014/09/il-giardino-dei-frutti-ritrovati-ok-300x204.jpg" height="204" src="http://www.danielacorrente.it/wp-content/uploads/2014/09/il-giardino-dei-frutti-ritrovati-ok-300x204.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" title="il giardino dei frutti ritrovati ok" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Presentazione de Il giardino dei frutti perdut</dd></dl>
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<dl id="attachment_4701" style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;"><dd> Patrocinata da Comune di Bologna</dd></dl>
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in collaborazione con:</div>
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- Associazione <strong>Tonino Guerra</strong><em> di Pennabilli e <strong>Carlo Pagani</strong></em> ,<br />- Associazione <strong>CheftoChef</strong><br />- Associazione dei <strong>Frutti Antichi</strong> di Parma ,<br />- <a data-mce-href="http://www.lamoitaliano.it/" href="http://www.lamoitaliano.it/">Eurofishmarket con il progetto <strong>L'Amo</strong></a>,<br />- <strong>Fondazione Slow Food per la Biodiversità.</strong><br />- <strong>Istituto Agrario Serpieri</strong><br />- <a data-mce-href="http://www.you-net.eu/" href="http://www.you-net.eu/">Associazione <strong>YouNet</strong></a></div>
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<strong>La manifestazione è un punto di incontro e di confronto per operatori, studiosi e istituzioni che hanno come obiettivo la ricerca e la salvaguardia delle essenze antiche e dimenticate, l'educazione all'ambiente ed il rinnovamento del patrimonio vegetale, con particolare attenzione alle peculiarità territoriali locali.e di promuovere il diritto alla'informazione e alla partecipazione dei giovani, , promuovere la formazione e messa in rete di collaboratori e associazioni del terzo settore .</strong></div>
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On the 12 of october in Bologna the Chicchibio festival will take place. It will be organised in hanging gardens of Porta de Europa (Piazza) in cooperation with the Lions Restaurant. The festival is dedicated to flowers, old, precious wild berries. See more<br />information at: link to fb.</div>
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Sponsored by the Municipality of Bologna<br />in cooperation with:<br />- Association of Tonino Guerra Pennabilli and Carlo Pagani<br />- The head of the Association of toChef<br />- Association of Seafood Ancients in Parma,<br />- Eurofishmarket love with the project,<br />- Slow Food Foundation for Biodiversity.<br />- Agriculture Institute of Serpieri<br />- Association YouNet<br />The event is thought as a meeting place for the operators, scientists and institutions that are interested in studing and preserving the ancient heritage and education, as well as those concerned by environmental protection and renovation of plants.</div>
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PROGRAMMA:</div>
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<strong>VENERDI 10 OTTOBRE</strong></div>
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ore 15.00 - COOKING SHOW con la chef <strong><em>Lucia Antonelli</em></strong> (Taverna del cacciatore) Dal grano alla macina della farina fino alla la sfoglia tper i tortelli di patate con il sugo di noci e aglio ( aiata )" un piatto dell'appennino bolognese , In collaborazone con Molino Rossetto . *su prenotazione</div>
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ore 16.00 - LA STORIA ITALIANA DEI FRUTTI ANTICHI , raccontata da <em><strong>Carlo Pagani. </strong>Sala Meeting Ristorante Leoni</em></div>
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Il maestro giardiniere che ci condurrà in un viaggio attraverso il recupero del germoplasma, l’inizio della riproduzione e l’introduzione nel mercato, la prima collezione per amatori e ricercatori, l’approdo e la nascita dell’Orto dei Frutti Dimenticati a Pennabilli.</div>
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A seguire la proiezione de “La valle dell’Amarcord”<br />Tratto dalla rubrica “<a data-mce-href="http://www.leonardo.tv/index.php?s=carlo+pagani+favole+in+verde" href="http://www.leonardo.tv/index.php?s=carlo+pagani+favole+in+verde">Favole in verde</a> ” in onda sul canale Leonardo 222 del digitale terrestre</div>
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Tributo e intervista al poeta e sceneggiatore <strong><em>Tonino Guerra.</em></strong><br />.</div>
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a seguire COOKING SHOW con lo chef <em><strong>Marcello leoni</strong></em> : degustazione di pera cotta in abbinamento ai vini dell'azienda <strong>Poderi delle Rocche</strong>. *su prenotazione</div>
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ore 17.00 MUSEO DELLA CIVILTA' CONTADINA BENTIVOGLIO - Sala Meeting Ristorante Leoni<br />Parteciperà in qualità di relatore il Dottor <strong><em>Silvio Fronzoni</em> che è stato per molti anni il Direttore del Museo ed il Dott. <strong>Alessandro Zatta</strong><em>; un excursus storico sulla canapa: da Casanova ai tempi recenti di reintroduzione della canapa .</em></strong></div>
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<strong>SABATO 11 OTTOBRE</strong></div>
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Ore 9.30 QI GONG "Le pratiche di yoga e di qi gong sono aperte a tutti e saranno guidate da insegnanti di Interno Yoga.<br />Per lo yoga sono previsti momenti dedicati all'arte del respiro (pranayama) e alla pratica di semplici asana per condurci a un certo grado di consapevolezza del nostro corpo.<br />Il percorso che proponiamo in queste giornate verrà inoltre integrato da semplici sequenze del Qi Gong, ginnastica energetica cinese particolarmente indicata nelle pratiche di salute."</div>
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In mattinata incontro con le scuole</div>
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ore 10.00 - 12.00 - CORSO ACQUERELLO BOTANICO *su prenotazione</div>
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“<em>DIPINGIAMO INSIEME"</em> con Anna Maria Bastia</div>
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<strong> </strong>Il corso inizia con l’osservazione del soggetto da disegnare scelto fra le piante in esposizione.</div>
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Si inizierà con una traccia a matita per poi procedere con i colori ad acquerello ( Winsor& Niwton in tubetto).</div>
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Il corso è aperto a tutti e non è necessaria alcuna preparazione artistica;</div>
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al termine i partecipanti porteranno con sé l’opera realizzata.</div>
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Partecipanti: minimo 4/massimo 10 .</div>
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<strong> </strong>Materiale :</div>
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due pennelli rotondi sintetici , uno del n.2 e uno n.4.</div>
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Fogli da acquerello</div>
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5 colori da acquerello in tubetto .</div>
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ore 11.00 - "LA CARTOGRAFIA COME RAPPRESENTAZIONE DEL TERRITORIO DI SOPRAVVIVENZA". A cura di <strong><em>Maurizio Benvenuti. </em></strong><em>P</em><em>resso Dehor Osteria Porta Europa</em></div>
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ore 12.00 COOKING SHOW a cura dello chef <strong><em>Marcello Leoni </em></strong>*su prenotazione</div>
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-ORE 15.00 - <strong><a data-mce-href="http://www.lamoitaliano.it/" href="http://www.lamoitaliano.it/">Laboratorio sul pesce</a> per ragazzi </strong> * su prenotazione Presso Dehor Osteria di Porta Europa.</div>
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<strong><a data-mce-href="http://www.lamoitaliano.it/" href="http://www.lamoitaliano.it/"> A cura di Guido e Valentina Tempedino Progetto L'Amo</a>.</strong></div>
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<strong> Dalla Rai a Chicchibio , <em>Valentina Tepedino</em> responsabile del laboratorio L'Amo e presente su Rai 1 Linea Verde Orizzonti.</strong></div>
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- Per i ragazzi dai 5 ai 15 anni : il corso comprenderà una serie di giochi di società utili a meglio comprendere le regole del mercato ittico per effettuare un acquisto consapevole di pesce (per giochi di società intendo disegni da colorare delle varie specie ittiche per i più piccoli, carte da gioco con i prodotti ittici italiani da collegare tra loro per vari aspetti, un percorso didattico a punti che prevede la risposta corretta ad una serie di quiz, ecc). Inoltre saranno disponibili filmati e foto.</div>
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ore 15.00 - 17.00 CORSO ACQUERELLO BOTANICO *su prenotazione</div>
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ore 15.00 Cooking Show con lo chef <strong>Ivan Poletti</strong><em> - Cantina Bentivoglio.</em></div>
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ore 16.00 - IL GIARDINO DEI FRUTTI PERDUTI - Sala Meeting Ristorante Leoni</div>
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presentazione del volume che raccoglie la preziosa Pomologia dei fratelli <strong><em>Giuseppe e Marcellino Roda</em></strong>, opera inedita che risale alla metà del XIX secolo.<br />I fratelli Roda furono tra i più grandi maestri giardinieri dell'Ottocento , progettisti di parchi e residenze reali, che si formarono alla corte di Carlo Alberto.<br />Edito da L'Artistica Editrice a cura di <em>Elena Accardi</em> e <em>Agnese Sornaris</em></div>
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A seguire <strong>TRA ENOGASTRONOMIA, INTERCULTURALITA' ED I MEDIA , IL CONTESTO INTERNAZIONALE. </strong>Sala Meeting Ristorante Leoni</div>
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Dibattito - Interviene l' associazione <em><strong>YouNet</strong></em>, <strong>Alberto Cosentino</strong>, Premio Award per il cartone "la Cuoca Girovaga", Valentina Tepedino progetto L'Amo, <em><strong>Dario Tepedino</strong></em>, regista</div>
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aperitivo con degustazione di alcune ricette tratte dal libro. *su prenotazione</div>
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<strong> ore 17.00 - PUNTO D'ASCOLTO sui prodotti ittici per le famiglie – Progetto L’Amo. Presso Sala meeting Ristorante Leoni<br />(solo su prenotazione l’incontro sarà gratuito con un numero minimo di 10 partecipanti e massimo di 20). Un’ora dedicata ai consumatori che vogliono avere informazioni utili a fare un acquisto consapevole quando comprano prodotti ittici: quali sono i parametri da guardare per riconoscere le specie di principale loro interesse? Come identificare un prodotto fresco? Come distinguere un fresco da un decongelato? <em><strong>Valentina Tepedino</strong></em>, medico veterinario specializzato in ispezione dei prodotti ittici, autrice di numerose pubblicazioni e conduttrice del programma “Un Pesce di Nome Tinto” su Rai 2 sarà a vostra disposizione insieme allo chef <em><strong>Marcello Leoni </strong></em></strong></div>
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Ore 18.00 TANGO Scuola di Tango - Dehor Osteria di Porta Europa</div>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="/wp-content/uploads/2014/09/733796_10200494396076931_1906405146_n.jpg" href="http://www.danielacorrente.it/wp-content/uploads/2014/09/733796_10200494396076931_1906405146_n.jpg" style="-webkit-user-drag: none;"><img alt="" class=" wp-image-4785 " data-mce-src="/wp-content/uploads/2014/09/733796_10200494396076931_1906405146_n.jpg" height="220" src="http://www.danielacorrente.it/wp-content/uploads/2014/09/733796_10200494396076931_1906405146_n.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" title="733796_10200494396076931_1906405146_n" width="220" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Maurizio Benvenuti - Cartografo </dd></dl>
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<dt class="wp-caption-dt" style="-webkit-user-drag: none;"><a data-mce-href="/wp-content/uploads/2014/06/CARLO-PAGANI-NON-RUBATEMI.jpg" href="http://www.danielacorrente.it/wp-content/uploads/2014/06/CARLO-PAGANI-NON-RUBATEMI.jpg" style="-webkit-user-drag: none;"><img alt="" class="size-medium wp-image-4553" data-mce-src="/wp-content/uploads/2014/06/CARLO-PAGANI-NON-RUBATEMI-300x225.jpg" height="225" src="http://www.danielacorrente.it/wp-content/uploads/2014/06/CARLO-PAGANI-NON-RUBATEMI-300x225.jpg" style="-webkit-user-drag: none; border: 0px none; margin: 0px; padding: 0px;" title="CARLO PAGANI NON RUBATEMI" width="300" /></a></dt>
<dd class="wp-caption-dd" style="-webkit-user-drag: none; font-size: 11px; line-height: 17px; margin: 0px; padding: 0px 4px 5px;">Carlo Pagani - maestro giardiniere</dd></dl>
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<strong>DOMENICA 12 OTTOBRE</strong></div>
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ore 9.30 YOGA</div>
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ore 10.00 - 12.00 - CORSO DI ACQUERELLO BOTANICO *su prenotazione</div>
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ore 11.00 "Ai 300 scalini "<br />Un teatro all'aperto, una vigna antica, un orto comunitario particolare, una serra dove coltivare frutti e piante dimenticate<br />un nuovo spazio di Agricoltura in città ai primi passi.<br />con Mirco Alboresi ideatore del progetto assieme a Stefano Draghetti<br />delle due associazioni Teatro dei Mignoli e BiodiverCity di Bologna<br />Le associazioni lavorano in due ambiti progetti socioculturali ed organizzazione di festival e drammaturgie urbanei ( Teatro dei Mignoli)<br />e Orti Urbani e Comunitari ( BiodiverCity) interverra' <strong>Tino Sorino</strong> di vivai Antichi poderi del paradiso, <strong>Mattia Omezzolli</strong><em>, ricercatore di antiche varietà, vivai Omezzolli. .</em></div>
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dalle ore 12.oo - SHOW COOKING a cura di Chef to Chef. *su prenotazione</div>
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ore 14 .00 - GREEN - presentazione del Profumo Gioiello Biodinamico dedicato allo chef Marcello Leoni intervengono le artiste con <strong><em>Simona Rinciari e Lucia Peruch</em></strong></div>
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ore 15.00 SUI FRUTTI ANTICHI: Dalle denominazioni (DOP, IGP, ecc.) all'analisi ‘scientifica’ dei prodotti fino all'elaborazione in cucina con degustazione finale dei prodotti . Intervengono il Prof. Rossi Università Pavia e lo chef Marcello Leoni.</div>
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ore 16.00 Incontro con <strong> <em>Lora Guerra</em></strong> - Associazione Tonino Guerra Pennabilli.</div>
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ore 16.00 - CORSO DI ACQUERELLO BOTANICO * su prenotazione</div>
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ore 17.00 L'OLIO EXTRAVERGINE - Introduzione a cura dell'associazione A.I.R.O.</div>
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a seguire "L'OLIO CHE SI MANGIA" presentazione del libro di <strong><em>Andrea Leonardi</em></strong> e <strong><em>Marco Provinciale</em></strong></div>
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dalle ore 17.00 alle 19.00 SHOW COOKING a cura di Chef to Chef. sara' presente <strong>Maria Grazia Soncini</strong><em> del ritorante La Capanna di Eraclio.*su prenotazione</em></div>
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Durante la tre giorni avranno luogo due concorsi e una mostra d'arte.</div>
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ESPOSIZIONE</div>
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- VERDE BRILLANTE di <strong><em>Simona Rinciari</em></strong>.</div>
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CONCORSI</div>
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1) CHICCHIBIO@VIDEOMAKERS</div>
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n concorso per videomarkers non professionisti .<br />durante la tre giorni del festival chicchibio@antiche piante , ha luogo il concorso: ogni operatore per partecipare deve inserire il video - realizzato con qualsiasi macchina o telefonino che riprende "momenti" della manifestazione - nella pagina Chicchibio cucina e poesia ,che si terrà a Bologna dal 10 al 12 ottobre 2014 nei giardini pensili di Porta Europa , presso il Ristorante Marcello Leoni<br />il 1 novembre alle ore 13, il video che avra' raggiunto piu' mi piace ha diritto al premio, un corso di Chicchibio presso il ristorante Leoni.<br />La premiazione avra' luogo il 5 novembre durante la presentazione dei corsi di cucina <a data-hovercard="/ajax/hovercard/page.php?id=189313531094562" data-mce-href="https://www.facebook.com/pages/Chicchibio-Cucina-e-Poesia/189313531094562" href="https://www.facebook.com/pages/Chicchibio-Cucina-e-Poesia/189313531094562">Chicchibio Cucina e Poesia</a></div>
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IL LINK DELL?EVENTO - <a data-mce-href="https://www.facebook.com/events/354069968091286/" href="https://www.facebook.com/events/354069968091286/">https://www.facebook.com/events/354069968091286/</a></div>
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2 ) CHICCHIBIO@F4 CONCORSO FOTOGRAFICO</div>
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L'importanza di questo tipo di concorso e' tanto maggiore quanto piu' essa e' dedicata a settori particolari della fotografia come per ex quello dei fiori e giardini, orti , si potrà fotografare anche durante la manifestazione,... un attenzione che è spesso negata dall'ampio palcoscenico delle pagine della stampa generalista ma anche dai critici fotografi che non considerano con molto interesse i lavori dedicati al mondo naturale. come se la scrupolosa e appassionata riproduzione della natura dovesse essere priva di creativita'.</div>
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Le foto potranno essere esposte durante Chicchibio, se consegnate dagli autori in formato rigido e muniti di cavalletto.</div>
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E' possibile, per proteggere la vostra proprietà intellettuale, marcare le foto con il simbolo del copyright o con un vostro simbolo personale.</div>
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Regolamento:</div>
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A partire dal 15 settembre 2014, siete tutti invitati a postare su questa pagina - evento<br />una - o piu' - foto od un lavoro grafico, che abbia a che fare con i semi ( nel caso di foto di antiche piante e paesaggi con piante antiche ) inserendo accanto i vostri riferimenti per poter essere ricontattati,</div>
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La foto sara' soggetta a votazione attraverso i 'mi piace'.</div>
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Potete ovviamente invitare i vostri amici a supportarvi. La foto va inserita nel concorso una sola volta . Ogni settimana verra' pubblicata nell'evento la foto piu' cliccata . entro il 15 ottobre ore 22.</div>
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IL LINK IN CUI POSTARE LE FOTOGRAFIE - <a data-mce-href="https://www.facebook.com/events/1466616526949723/?fref=ts" href="https://www.facebook.com/events/1466616526949723/?fref=ts">https://www.facebook.com/events/1466616526949723/?fref=ts</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgDPRhKGTFD3OiFZO2OZG4Pq5o4GOD9lH8UKBYrGLzOTY1Hcd7Lwr79SBzMZUhEuvrucyvoDP56gciRmepRMx3rb_xQ-AAjNatgjeua-hv-5e7GQ7ABlk21mEE0SBZ5ZVjsn_oHS7kgWG/s1600/Frutti70100+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgDPRhKGTFD3OiFZO2OZG4Pq5o4GOD9lH8UKBYrGLzOTY1Hcd7Lwr79SBzMZUhEuvrucyvoDP56gciRmepRMx3rb_xQ-AAjNatgjeua-hv-5e7GQ7ABlk21mEE0SBZ5ZVjsn_oHS7kgWG/s1600/Frutti70100+(1).jpg" height="320" width="224" /></a></div>
Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0tag:blogger.com,1999:blog-3894497436830393227.post-30010411893094910972015-02-04T06:01:00.001-08:002015-11-16T09:57:42.622-08:00<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif;">
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la 3°edizione di Chicchibio@Antiche Piante si svolge a Bologna </div>
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<span class="im" style="color: #500050;">14 / 15 novembre 2015.</span></div>
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<span class="im" style="color: #500050;">19 / 20 dicembre</span><br />
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La mostra mercato a tutela della patrimonio da salvaguardare per la Biodiversità.</div>
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<span class="im" style="color: #500050;"> La <i>peculiarita' di Bologna</i>,</span></div>
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oltre alla selezionata esposizione di frutti antichi, semi, piante insolite e rare, fiori, bulbi, antichi mestieri, animali, </div>
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saranno gli <b>show cooking</b> con grandi chef e le conferenze a tema</div>
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N<b>ovità 2015</b> </div>
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<span class="im" style="color: #500050;">- e' il collegamento con l<b>'Expo </b></span><br />
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<span class="im" style="color: #500050;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-hNbV4P100l4e3n1AOQ9nzp0ypq1McNSexUuCqhoVEMAFPXfVi5LTzNKjYoYHw9wDgTF8n0vXHexdrk4xqpTjEYIzJ-eMifW2UsrPzGr3xBwXrFR4OwnP_6NC5-IGqIWvZzL5asewlSi/s1600/Logo+frutti+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-hNbV4P100l4e3n1AOQ9nzp0ypq1McNSexUuCqhoVEMAFPXfVi5LTzNKjYoYHw9wDgTF8n0vXHexdrk4xqpTjEYIzJ-eMifW2UsrPzGr3xBwXrFR4OwnP_6NC5-IGqIWvZzL5asewlSi/s1600/Logo+frutti+(1).jpg" width="320" /></a></b></span></div>
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</b> , </span></div>
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<span class="im" style="color: #500050;">- e con le altre fiere di settore che si svolgono </span></div>
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dal <u>19 settembre a fine ottobre a Pennabilli, Casola Valsenio, Paderna, Pavia, Guastalla e Bologna</u> .</div>
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Attraverso una promozione <b>on line e con agenzie di incoming oltre ad avere piu' visibilita' le fiere di settore </b></div>
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<b>anche la tua azienda puo' essere inserita tra le visite da inserire nel pacchetto incoming.</b></div>
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.</div>
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Se interessato al progetto mandaci una mail per ricevere il programma in dettaglio.</div>
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chicchibio.eventi@gmail.com</div>
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Anonymoushttp://www.blogger.com/profile/10968846943746287743noreply@blogger.com0