Saturday and Sunday "Antichi Sapori. Forty years of tastes, history, traditions ... grapes, wine and oil " A Bellosguardo for 30 and 31 is scheduled The event organized by Slow Food and the City, called "Ancient Flavors. Forty years of tastes, history, traditions ... grapes, wine and oil. " The full program for this event includes, Saturday, October 30, 18.00, the conference on "Food and Wine as a local identity", which will see the participation of various institutions, the Province, the Park of Cilento and Vallo di Diano, by Slow Food to 'University.
There will be the Mayor of Bellosguardo, Geppino Parente, the provincial agriculture Alderman of Salerno, Mario Miano, President of the National Park of Cilento and Vallo di Diano, Amilcare Troiano, and still Giancarlo Capacchione, Slow Food Cilento, the food journalist Antonella Petitti Director Rosemary News, the nutritionist Antonio Vacca, and the University of Salerno, Professor Salvatore Farace.
After the conference all will gather in the square for the tasting of local wines paired with dishes including games with porcini mushrooms; scazzatielli with ricotta salata; bucatini ammullicati; rabbit mbuttunato; cicci married; goat cooked, bean soup, as well the famous puff of Bellosguardo. Booths will open at 20.30. You can also take a stroll through the beautiful historic center of this country Alburni, and linger on the booths of local products. The evening will conclude with a show Music. On Sunday the appointment is at 19.30.
"The event has several promotional, economic and cultural - information from the City of Bellosguardo - in particular to encourage economic and business operators in the wine industry, olive oil and food in general, a new culture of aggregation and of being together. " "The purpose - they say - is to build a new way to cooperate in the area in which local government, farmers, tour operators and low-cost, together with associations, work together to build and implement a new local production system, which makes capacity of accepting a competitive edge of the area as a whole. "
need for administrators Bellosguardo, build a new system of reception and hospitality Fasanella Rural Valley, Valley of the Heat and Alburni, centered on creating a streamlined and coordinated itinerary of taste, in which all current manifestations of exploitation of local typical products are together.
The plate made by Savoy Beach Hotel: paccheri means pasta with sauce of cherry tomatoes produced by the San Salvatore 
