Autumn in Lombardy is marked by the twelfth edition of Golosaria, an essential event for gourmands.
The 2017 edition as usual will count with the participation of selected food providers: 200 culinary artisans, 110 wineries and over 20 street kitchens to narrate in over 80 appointments the direction of the industry in the country with the aid of talk shows, cooking sessions, wine tasting and workshops.
But that is not all, Golosaria 2017 will draw the public attention with the subject of reflecting upon what is considered good eating today.
Besides this concept, which has been represented by widespread quality for decades - healthy and environmentally sustainable products are the main focus of this event. All the products displayed in Golosaria, many of which will be there for the first time, become a symbol of agricultural innovation and culinary handcraftship.
Such values can be found in the following themes as well: the professionalism of Italian hosts (a typical trait of the country's restaurant business as described by the Gatti Massobrio restaurant notebook); the cyclical economics of food, thus a food and wine production that takes care of recycling and energy sustainability; the role of the community in food trends, from street foods, bbq and neighborhood grocery stores; food's historic and cultural importance through the books and pages of the IlGolosario network.
Some of the new sections that will comprise the latest edition of Golosaria, there will be one dedicated to mixing drinks, with a modern bar counter and a cocktail menu created specifically for this event.
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