At the opening of the two days dedicated to the Dispensa dell’Alpe, the APT Alpe Cimbra and Slow Food Trentino Alto Adige today organized the round table “The Taste of Places”, a moment of discussion aimed at tourism operators but also open to all those who wish to explore a topic that is increasingly central to the attractiveness of destinations: the enhancement of local products in the menus of restaurants and hotels.
A hall packed with restaurateurs and hoteliers from the Alpe – the true ambassadors of the Alpe’s flavor – welcomed the speakers with great interest, giving life to a dialogue full of ideas and perspectives for the future of the area as they discussed Trentino’s restaurant scene.
Monica Basile, head of marketing and research at ASAT, and Mara Denardi, head of training at Seac Cefor – Trentino Restaurateurs Association, presented the point of view of the trade associations on the strategic value of a gastronomic offer capable of telling the story of the territory.
Alongside them were the direct experiences of three chefs who represent different models of cuisine, yet share the same sensitivity toward local products. Alessandro Bellingeri, chef and owner of Osteria Acquarol in Appiano, one Michelin star, spoke of a cuisine that intertwines civilization and roots. Nicola Masa, young manager together with chef Fabio Ferro of Osteria Storica Morelli in Canezza di Pergine, described how he has carried on the legacy of Fiorenzo Varesco, combining his international experience gained over the years with the enhancement of raw materials from the Valsugana. Paolo Betti, coordinator of the Cuochi dell’Alleanza Slow Food for Trentino Alto Adige, after a long experience at the Rifugio Maranza, shared his vision of an itinerant and accessible cuisine, now expressed through a food truck that takes the region’s excellence along the roads of Italy.
To conclude the discussion, Aurora Endrici, communication consultant in the fields of wine and wellness, delved into the theme of the connection between gastronomy, health, and sustainability, emphasizing how cuisine, too, can contribute to an integrated One Health approach.Tommaso Martini, President of Slow Food Trentino Alto Adige and moderator of the meeting, stated:“I thank APT Alpe Cimbra and the partners of this round table, which places at the center a theme that is often evoked yet far from obvious in its concrete application. The collaboration between agriculture and tourism, especially in mountain areas, is fundamental: thanks to good agricultural practices, it is possible to guarantee the attractiveness of a well-kept landscape, the result of a harmonious encounter between human activity and nature. But not only that: local food systems play a primary role in keeping communities alive and mountain areas habitable throughout the year. Finally, where a real meeting between these worlds occurs, a proposal is born that can embody the most modern forms of tourism — a tourism made of relationships, slowness, discovery, and respect for places.”
Daniela Vecchiato, Director of APT Alpe Cimbra, emphasized:“The link between producers and restaurateurs is the key to building an authentic hospitality, in which every dish tells the story of the land and its people. From this dialogue is born a truly identity-based vacation experience, capable of letting the tourist experience our mountains through taste, tradition, and quality. Enhancing local products does not only mean supporting the local economy, but also preserving the culture and soul of the places that make Alpe Cimbra unique.”The meeting was sponsored by the Trentino Restaurateurs Association and the Association of Hoteliers and Tourism Enterprises of the Province of Trento, with their representatives present to offer greetings and opening reflections.
After this preview meeting, La Dispensa dell’Alpe will continue on Saturday, November 1st, and Sunday, November 2nd with the Mercato della Terra, workshops, and meetings at the Palaghiaccio.
