Article taken from " PRINT ONLINE "
Plin gianduiotti
and take off on Alitalia
ALESSANDRO WORLD
TORINO
Launch Piedmont, promoting its excellent food and wine around the world: even at high altitudes on routes served by Alitalia. Those in Class "Magnificent," is clear: The name refers to the idea.
E 'before the last, chronologically, is open to the voice' tourism '. The new project "co-marketing ' launched by the Regional Chamber of Commerce and to complement those already in operation, is within the stipulated three-year contracts with Ryanair and Alitalia together with the province, municipality and Sagat. The difference is that in this case, the main contact is the national airline.
Word of Alberto Cirio, Regional Minister for Tourism, confident in comprehensive initiative on different dates. One goal, three lines of action. From now until January 17 wines and typical products of Turin in Piedmont will stand in the VIP room at Rome Fiumicino Airport will be a New Year toast in the name of Asti Spumante. And one.
In addition, this month, passengers aboard Alitalia flight, Class "Wonderful," will pass the time enjoying something better than the usual snacks: IGP hazelnuts from Piedmont, Novara biscuits and superb gianduiotto Turin. It will continue until all of the products. In other words, in the Piedmont will be taken on a trip as a taste of the area.
Others who are not in Piedmont, and maybe even the Italians, will become familiar with the three protagonists of a cuisine that does not fear competition. Confident that the discovery of our tastes as the first step in travelers to arouse a curiosity and a wider appreciation, the condition of one or more episodes in a thousand places in Piedmont.
But the main attraction is a altro. «A fine mese, nel simulatore aereo di Alitalia a Roma, presenteremo in anteprima alla stampa il menu regionale preparato dall’Associazione degli chef stellati piemontesi e distribuito per la prima volta sui voli aerei - spiega Cirio, entusiasta dell’idea -: la compagnia si impegna ad acquistare i prodotti sul nostro territorio e a cucinarli secondo le precise direttive degli chef. L’iniziativa durerà tre mesi, fino alla fine di aprile».
Impossibile alzare il sipario sul menu, ancora in fase di definizione e comunque top-secret in attesa del debutto. Dai e dai, a forza di insistere abbiamo ottenuto giusto un paio di indizi da «Turismo Torino». Ecco allora che tra le prime portate figureranno gli agnolotti of plin the gravy, a must of Piedmontese cuisine. Rigor of the cheeses, various production zone aging, also consolidated the protagonists of good food. Complete darkness on the latter although it is likely that - in the case of meals to eat on an airplane, maybe in a business meeting the other - you will avoid the use of garlic and onion. And never mind if rappresentamo the cornerstones of our local cuisine. Predictably, on the front of the wines, the use of large "red" of the wine tradition of Piedmont capable of conquering any palate.
Needless to say that if successful the initiative will collect, as expected, will replicated. Philosophy, in all cases, it is always the same: to promote the territory by leveraging one of its undoubted strengths. Starting today, the Piedmontese cuisine takes flight in the literal sense of the word.
E 'before the last, chronologically, is open to the voice' tourism '. The new project "co-marketing ' launched by the Regional Chamber of Commerce and to complement those already in operation, is within the stipulated three-year contracts with Ryanair and Alitalia together with the province, municipality and Sagat. The difference is that in this case, the main contact is the national airline.
Word of Alberto Cirio, Regional Minister for Tourism, confident in comprehensive initiative on different dates. One goal, three lines of action. From now until January 17 wines and typical products of Turin in Piedmont will stand in the VIP room at Rome Fiumicino Airport will be a New Year toast in the name of Asti Spumante. And one.
In addition, this month, passengers aboard Alitalia flight, Class "Wonderful," will pass the time enjoying something better than the usual snacks: IGP hazelnuts from Piedmont, Novara biscuits and superb gianduiotto Turin. It will continue until all of the products. In other words, in the Piedmont will be taken on a trip as a taste of the area.
Others who are not in Piedmont, and maybe even the Italians, will become familiar with the three protagonists of a cuisine that does not fear competition. Confident that the discovery of our tastes as the first step in travelers to arouse a curiosity and a wider appreciation, the condition of one or more episodes in a thousand places in Piedmont.
But the main attraction is a altro. «A fine mese, nel simulatore aereo di Alitalia a Roma, presenteremo in anteprima alla stampa il menu regionale preparato dall’Associazione degli chef stellati piemontesi e distribuito per la prima volta sui voli aerei - spiega Cirio, entusiasta dell’idea -: la compagnia si impegna ad acquistare i prodotti sul nostro territorio e a cucinarli secondo le precise direttive degli chef. L’iniziativa durerà tre mesi, fino alla fine di aprile».
Impossibile alzare il sipario sul menu, ancora in fase di definizione e comunque top-secret in attesa del debutto. Dai e dai, a forza di insistere abbiamo ottenuto giusto un paio di indizi da «Turismo Torino». Ecco allora che tra le prime portate figureranno gli agnolotti of plin the gravy, a must of Piedmontese cuisine. Rigor of the cheeses, various production zone aging, also consolidated the protagonists of good food. Complete darkness on the latter although it is likely that - in the case of meals to eat on an airplane, maybe in a business meeting the other - you will avoid the use of garlic and onion. And never mind if rappresentamo the cornerstones of our local cuisine. Predictably, on the front of the wines, the use of large "red" of the wine tradition of Piedmont capable of conquering any palate.
Needless to say that if successful the initiative will collect, as expected, will replicated. Philosophy, in all cases, it is always the same: to promote the territory by leveraging one of its undoubted strengths. Starting today, the Piedmontese cuisine takes flight in the literal sense of the word.
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