Polo Poschiavo will host the European partners of the Interreg Alpine Space Project AlpFoodway for a week to discuss on valorisation of Alpine Food Culture.
From September 25 to 30 Poschiavo will become the international center for Alpine Food Culture thanks to the meeting of the 14 European partners of 6 countries of the Alps of AlpFoodway project, organized by Polo Poschiavo.
About forty members of the project partner organizations will participate in many activities as well as a training workshop on UNESCO guidelines for obtaining world-class prestige recognition, conducted by international experts.
The most ambitious goal of AlpFoodway is precisely to create the basis for obtaining recognition as UNESCO's Intangible Cultural Heritage for Alpine Food Culture.
On Friday September 29 at 8.30 pm there will be an open event dedicated to Alpine Food Culture as a UNESCO World Heritage Site. It will be an opportunity to explore the different experiences to develop the best ways to obtain this prestigious recognition.
Guests of the evening will be Jasmine Said Bucher, Director of Alpina Vera and member of the Swiss Culinary Heritage Council, who will illustrate the confederate approach to the preservation of food heritage as intangible cultural heritage and Alessandro Zagarella, of UNITELMA Sapienza University of Rome and UNESCO Expert at Italian Ministry of Agricultural, Food and Forestry Policies, who will contribute with the Napolitan Pizza Art experience which is running for obtain the UNESCO World Heritage recognition.
Cassiano Luminati, Director of Polo Poschiavo and co-ordinator of the AlpFoodway project as lead partner, will be in charge of presenting the AlpFoodway project.
For the guests and Alpine partners of AlpFoodway the intense week will end on Saturday with the presentation of a successful project which centered the valorisation of the local cultural heritage linked to the buckwheat chain: it is the experimental path "From the Field to the Table" at the Aino mill and Casa Tomè.
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