The Stagionello® Channel brings Amy Riolo, Sara d'Annibale and Giancarlo Russo live
As every week, another episode of the news section made in Stagionello® Academy was held on Friday 12th. Let's talk about it, this is the name of the column, this time has focused on issues that go beyond Fears and post-pandemic rules. Central themes of the live: Tradition, food and Innovation at the service of professional training. Together with the guests of the evening and Dr. Alessandro Cuomo we tackled and navigated along current issues, which are increasingly on the agenda, especially now, in a moment of great rediscovery. Themes that, moreover, act as the common denominator among the professionals, which were present.
But who are Amy, Sara and Giancarlo? Let's find out together.
Live correspondent from the District of Washington in the United States, the extraordinary Amy Riolo is an expert on the Mediterranean diet and author of many books that have become best sellers, as well as a very popular youtuber. Amy, spokesperson for many cultural associations and training institutes related to Italian food in the world, showed us the ancient art of breadmaking by linking it to the feast of Saint Anthony of Padua, which occurs today Saturday 13 June and on the occasion of which it’s expected the ancient tradition of blessing pieces of bread.
On the other hand, Sara D’Annibale intervened from her "specialized shop", Macelleria da Bruno and Sara di Latina , Italy. A little out of the scenes and social media, Sara hides professional skills, which are common to few. First Place Winner of the prestigious Gold Gastronomy in Verona for two editions; First Place Winner of the Gold Knife Rome, First Place for Gold Flint Catania and Awarded twice with the Gold Seed a highly acknowledged prize in the province of Latina that recognizes those who produce fresh fruit and vegetables daily from local farms with honorable sacrifice and hard work. Sara has also given interviews in distinguished national broadcasts, specifically after competitions. She helps colleagues throughout Italy by providing lessons on the evolution of Farm to Table methods.
Last, but certainly not by merit ranking, Professor Giancarlo Russo, teacher of Slow Food Italy Meat, Salami and Cheese and at the Lorenzo de Medici Institute Florence Food-wine pairing. He has taught and still teaches in Master Workshops and Seminars and highly professional courses. Passion and extreme knowledge of the Italian food tradition guide him. The great managers of international food require his advice. He has moved from Italy to Miami as an expert and consultant / trainer for the large "made in Italy" food distribution companies in the United States. (Prof. Russo during a session of the International Masterclass for Traditional Salami organized by Stagionello® Academy).
During the live broadcast, thanks to the great work of the specialized butchers of the Stagionello® Academy and the master baker of Molino Madre, a company which hase been represented and narrated live by Vittoria Caputo, a young Calabrian entrepreneur, all the most representative points of our history were retraced tradition. We talked about traditional foods and craft schools, the history of the ingredients, the techniques of yesterday and today and above all about how innovation is a great support to contemporary training, in view to cross national borders and to be able to acknowledge what our Stagionello® Academy has always defined "inverse revolution".
An episode therefore full and with moments of extreme reflection. Did you miss it? No problem, the 5th live broadcast of Parliamone "Tradition, Food, Innovation" awaits you streaming on the channel on the YouTube channel Stagionello® Channel.
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