In a sector that is frantically searching for motivated and trained employees, the young protagonists of food and wine are revolutionizing the very concept of cooking and are building a new one.
They have in mind the sustainability of ingredients and work, with ethics in a world that was devoid of them, and above all with the idea of total respect for the raw material, for themselves and for their possibility of living, even before working.
A change of course and way of thinking, to be analyzed together with its protagonists, in order to understand what path this movement will trace and what might be the attraction for those who travel it.
SPEAKERS
Andrea Moser
Cantina Kaltern Direttore Tecnico - Enologo
Anna Prandoni
Linkiesta Gastronomika Direttore
Davide Marzullo
Trattoria contemporanea Chef
Chiara Buzzi
Rita Cocktails - Rita's Tiki Room Titolare
