Cesare Benelli
SlowFood-CE project - Venice field research
Evolution of Venetian cuisine from the 90s to today. Catering and relationship with producers. Tourism in Venice, product availability and management of catering licences, customer evolution. Product memory and retrieval, narrative of ingredient cuisine. Banquet and meeting. The journey and the fusion of ideas in Venetian gastronomy. Meaning of Hospitality.
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Interview information
Country: IT
Region: Veneto
City: Venezia
Document by: Luca Percivalle
Video by: Alessandro Maggia, Rachele Lodi
Created: 10-07-2018
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Slow Food Central Europe
Slow Food Central Europe
Slow Food-CE is a transnational cooperation project that seeks to improve the capacities of local, public and private actors in order to safeguard and give value to their gastronomic cultural heritage as part of a vision that integrates economic, environmental and social sustainability. The project intends to create a transferable model that can give traditional foods their true value, through knowledge of their producers, plant varieties, animal breeds, traditional processing techniques, folklore, cultural landscape, and enhance the common food heritage of Central Europe, leading to a new alliance between five cities: Venice, Dubrovnik, Brno, Kecskemét and Krakow.