{"id":127,"date":"2016-11-16T02:44:37","date_gmt":"2016-11-16T02:44:37","guid":{"rendered":"http:\/\/www.foodismo.it\/?p=127"},"modified":"2024-11-13T22:55:13","modified_gmt":"2024-11-13T21:55:13","slug":"amatriciana-salento","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/food\/amatriciana-salento\/","title":{"rendered":"Amatriciana in Salento for areas hit by the earthquake"},"content":{"rendered":"

\u201cAmatriciana per le zone stricken by the earthquake\u201d: Lions Club\u00a0Lecce<\/a>\u00a0Tito Schipa, in collaboration with Ruggeri & Associati Interactive Branding Agency and Foodismo, organizes a charity dinner \u201cfor the reconstruction of the areas affected by the earthquake through a fundraising campaign\u201d.<\/p><\/blockquote>\n

Poggiardo, 20 November 2016<\/em>\u00a0\u2013 The \u201cLecce<\/a>\u00a0Tito Schipa\u201d Lions Club, founded on 20 December 2003, organizes a charity dinner in collaboration with\u00a0Ruggeri & Associati \u2013 Interactive Branding Agency<\/strong>,\u00a0Food & Food & Tourism<\/strong>\u00a0and\u00a0Ivan Tronci<\/a><\/strong>, Heinz Beck\u2019s sous-chef and chef ambassador of Italian cuisine in the world for \u201cChef & Ma\u00eetre\u201d at the 4* Tesoretto Hotel (Poggiardo).
\nDinner receipts will be donated to the Italian areas affected by recent earthquakes through a current account opened by the Multidistrict Lions 108.
\nThe menu will be delicious and special and will feature the typical dish of the area, the Amatriciana: five courses, a crescendo of taste for the palate of welcome guests.<\/p>\n

Aperitif Musicale<\/strong>: finger-food accompanied by an excellent prosecco and music chosen: two arias from two famous operas performed by the baritone\u00a0Giorgio Schipa<\/strong>, nephew of the famous opera singer from Lecce, Tito Schipa;
\nDeclination<\/strong>: an Amatriciana in different textures;
\nGreat Amatriciana-flavoured broth with seafood<\/strong>\u00a0that contains the taste of tradition and the taste of the sea of\u00a0Otranto<\/a>.
\nSpaghettoni<\/strong>: the classic recipe with an innovative touch;
\nBurned Cream of Amatrice<\/strong>: a dessert with hints of Amatrice.<\/p>\n

The cost of dinner for each guest is symbolic, 25\u20ac, and 85 tickets have already been sold.<\/p>\n

Ruggeri & Associati<\/strong>\u00a0is an independent network of communication marketing professionals, with offices in Milan and\u00a0Maglie<\/a>.
\nThe integrated skills of the work team are oriented towards the development of marketing and communication projects for start-ups, SMEs, large companies and non-profit organisations. Each work team provides punctual answers to customers\u2019 wishes, with a made-to-measure approach, through the development of deep relationships between brands and target audience.
\nWebsite<\/a>
\ninterazione@ruggeri-associati.com<\/p>\n

Foodismo
\nA web platform for the promotion of tourist and experiential itineraries linked to food, nature and well-being.
\nWebsite<\/a>
\ninfo@foodismo.it<\/p>\n

Ivan Tronci<\/strong>
\nYoung chefs, a promise of Italian cuisine, 30 years old, have worked in the best starred restaurants in the world. \u2028Sous-chef at Pergola \u2013 Hotel Cavalieri Hilton (Rome), Chef de cuisine for \u201cTaste by Heinz Beck\u201d \u2013 Conrad Algarve (Portugal), Chef de cuisine at \u201cSocial by Heinz Beck\u201d \u2013 Waldorf Astoria Palm Jumiera (Dubai), Executive Chef \u201cResort Poltu Quatu\u201d Costa Smeralda (Sardinia).
\nJudge of the final of Masterchef Portugal in 2015, Ivan Tronci was recently appointed \u201cYoung Chef Ambassador of Italian Cuisine in the World\u201d for Chef & Ma\u00eetre.<\/p>\n

Chef & Ma\u00eetre<\/strong>
\nThe group was born from an idea of Massimiliano De Stefano, founder of Chef&ma\u00eetre, a facebook group with registered trademark, which today has 100,000 users, with a large number of daily applications.
\nEvery day, thousands of professionals, chefs, ma\u00eetre, sommeliers, employees, producers and enthusiasts of the sector, share their passion by exchanging content, opinions and creating activities and events that enrich and stimulate the professionalism of each one.
\nwww.chefmaitre.com<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cAmatriciana per le zone stricken by the earthquake\u201d: Lions Club\u00a0Lecce\u00a0Tito Schipa, in collaboration with Ruggeri & Associati Interactive Branding Agency and Foodismo, organizes a charity dinner \u201cfor the reconstruction of the areas affected by the earthquake through a fundraising campaign\u201d. Poggiardo, 20 November 2016\u00a0\u2013 The \u201cLecce\u00a0Tito Schipa\u201d Lions Club, founded on 20 December 2003, organizes […]<\/p>\n","protected":false},"author":4,"featured_media":5628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[],"class_list":["post-127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":1,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"predecessor-version":[{"id":5644,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/127\/revisions\/5644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media\/5628"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}