2 June: Republic Day, to celebrate the unity and identity of Italy. And this year it is the 70th anniversary of an Italy known all over the world for the excellence of its cuisine and the products from its territory so rich in biodiversity. How could national unity be expressed better than in its wide range of regional specialities? The occasion has an extremely high profile. Just imagine the gardens of the Quirinal Palace in Rome and the 2300 guests enchanted by the Great Beauty. And these guests invited by the President tasting the appetizing dishes prepared by some Italian training schools for the hotel trade. Italy has been betting on its young people for some time now, and that’s right. One of the schools present is the Nino Bergese School from the Sestri Ponente district of Genoa. So they naturally offer “finger foods” typical of Liguria: focaccia, cyma, pesto, a brand new sauce di marjoram and basil. The use of Riviera Ligure PDO extravirgin olive oil and Genovese PDO Basil was equally predictable. The Riviera Ligure PDO oil is the one that comes from the terraces of the land in Lucinasco managed directly by the Consortium for its Protection and thus with the consortium’s label. Sweet, slightly fruity, enthralling and essential in the preparations listed. Just think of the pesto prepared in the mortar, recently a protagonist of a world championship, because it is well known all over the world. Much excitement for the students from the Bergese school and a major responsibility for the school director prof. Angelo Capizzi and his deputy Giovannino Falcone. For the Riviera Ligure PDO consortium, it is the first step along a path of collaboration with the Genoa school, aimed at enhancing the value of the certified and guaranteed, high-quality food products made in the region. And thus they go to the Quirinal Palace with a convincing visiting card.
