Luserna – the Italian Village Where They Speak Cimbrian
On the map, the village is called Luserna. Locals, however, call it Lusérn ...
The official opening of the event will take place on Friday, 31 October from 2:30 PM to 4:30 PM with the round table “The taste of places”, organised by APT Alpe Cimbra and Slow Food Trentino Alto Adige at the Sala Don Tommaso Virgilio Bottea, Via Nazioni Unite 21/B – Folgaria.
The meeting, aimed at tourism professionals but open to the public, will offer an opportunity for discussion on a topic that is increasingly decisive for the appeal of destinations: the enhancement of local products in restaurant and hotel menus.The dialogue will bring together various voices from Trentino’s food service sector:Monica Basile, Head of Marketing and Research at ASAT, and Mara Denardi, Training Manager at SEAC Cefor – Trentino Restaurateurs Association, will present the viewpoint of trade associations on the strategic value of territorial storytelling in the kitchen.Alessandro Bellingeri, chef and owner of Osteria Acquarol in Appiano (one Michelin star), will speak about a cuisine that blends creativity and roots.Nicola Masa and Fabio Ferro of the Osteria Storica Morelli in Canezza di Pergine will share their experience of contemporary cuisine inspired by tradition and the raw ingredients of Valsugana.Paolo Betti, coordinator of the Slow Food Alliance Chefs Trentino Alto Adige, will bring his vision of an itinerant and sustainable cuisine, born after his experience at Rifugio Maranza and now expressed through a food truck that travels across Italy.Concluding the round table will be Aurora Endrici, communication consultant in the wine and wellness sector, who will delve into the relationship between gastronomy, health, and sustainability, in an integrated One Healthperspective.The event will be moderated by Tommaso Martini, President of Slow Food Trentino Alto Adige, who underlines:"The collaboration between agriculture and tourism, especially in mountain areas, is essential: good agricultural practices help preserve a well-kept and lively landscape. Local food systems not only keep communities livable, but they are the foundation of a modern tourism made of relationships, slowness, and respect for places."Daniela Vecchiato, Director of APT Alpe Cimbra, adds:"The link between producers and restaurateurs is the key to building authentic hospitality, where every dish tells the story of the territory and its people. Valuing local production means preserving the culture and soul of the Alpe Cimbra, offering the tourist an identity-based and sustainable holiday experience."The meeting is held under the patronage of the Trentino Restaurateurs Association and the Trentino Hoteliers and Tourism Enterprises Association (ASAT), with the participation of their representatives offering institutional greetings.
