After the success of Milan, “Italy Festa Salento My Love,” will also be held in Berlin during ITB. Organized by the Italian restaurant, Casa Berlin, and directed by Luca Bruno and the magazine of tourism and culture of the Mediterranean beaches, Carmen Mancarella at Casa Italia, the restaurant is located on the most beautiful street of Berlin in Friederichstrasse, 136.
International and German journalists are invited to the wine cellar, San Donaci, which has won prestigious awards in Berlin, including the Berliner Trophy in 2013 and 2014. Also available for the tasting will bethe extra virgin olive oil of the Estate Tratturi Royal Rocco Caliandro with labels First Stone and Wire Silk, almond paste cookies of Allegrinitaly Altergusto, Ceglie’s slow food, and Pasticciotto Lecce produced by Surbador – the four great ambassadors of Apulia in Berlin.
Carmen Mancarella explains: “To convince the Berliners and the international press to come to Puglia and discover our area, we decided to take them by the throat, through the culinary excellence, which first opened the way of internationalization, establishing itself in European and international markets. If the export of food products grows, the area is ready to make the leap to the much desired and expected seasonal adjustment, especially now that the airports of Bari and Brindisi are directly connected with the larger European cities, where holidays do not focus only in August, but are staggered in all months of the year.”
It will then be a feast with primitive brand wine Negroamaro from Cantina San Give, which is among the oldest of Apulia, and chaired by Dr. Marco Pagano. Increasingly appreciated by the Germans, a virgin olive oil produced from olive trees by Tenuta Tratturi Reali, Doctor Rocco Caliandro, a young and experienced agronomist and owner of extensive olive groves in Villa Castelli, between Taranto and Brindisi, will showcase their attentive to the quality of their product.
And to end on a sweet note, with the support of the Director of affaritaliani.it, Angelo Maria Perrino, originally from Ceglie, will be the cookies baked in stone ovens that are made with ground almonds, sugar, and eggs, and have a heart of black cherry or quince Lecce (obtained from quince jam). Also taking the field will be Pasticciotto Lecce, the company Surbador of Vigils, which Barbara Culazzo and Doriano Chirivì export worldwide.
Indeed in Surbador, Pasticciotto made with puff pastry and filled with cream, is prepared with traditional methods. This is ten is put in a special freezer, to quickly lower the temperature from 200 degrees Celsius to -24. Once frozen, it is ready to be exported maintaining its fragrant freshness.
The House Italian restaurants in Berlin, moreover, make quality Italian food their trump card. It is a corner of the Mediterranean diet in a multicultural city like Berlin. A must for Berliners. The gathering takes place on Thursday, March 5, 2015, at 8 pm at House Italian Restaurant, 136 Friederichstrasse, Berlin.
(eTN):Puglia’s tourism ambassadors: Olive oil, wine, cookies, and custard-filled pastries | re-post license | post content