In Bari, from Tuesday, Oct. 24 to Thursday, Oct. 26, National Cook’s Day 2023 will be celebrated. The event, eagerly awaited by culinary professionals, is a national gathering of chefs and was presented in the Arena of the Department of Tourism Culture of the Apulia Region.
As many as 19 regional delegations attended, with about 600 chefs, 7 foreign delegations (Europe, the United States, Brazil, Australia and the Baltic States), and more.
Also involved were the students of the Professional Hotelier Institutes of Puglia and Basilicata with active participation of the students in the training activities; as well as the presence of all the operators in the food and wine sector: agribusiness consortiums, educational farms, oil cities, wineries with wine roads, restaurant and hotel operators, and certified aquaculture production chains.
Among them, PanBiscò obviously belongs, present with Pane di Altamura DOP because as Gino Picerno often reminds us, “bread represents our identity, our essence.”
Always active in the enhancement of the city of Altamura with the quality of the products it offers, PanBiscò also highlighted bread through innovative products such as Buschetta di Altamura® and Crostini Tozzapane® good, genuine and healthy, three values that have always been respected and essential shared by the event in which it took part.
The three-day event is organized by the Italian Federation of Chefs, the Regional Union of Chefs of Apulia and the Baresi Chefs Association and in collaboration with, among others, the Regional Tourism Agency Puglia promozione.
Under the patronage of the Presidency of the Council of Ministers, the Region of Puglia and the Municipality of Bari, the National Cook Festival aims to allow all participants to communicate their projects with healthy and proper nutrition by reconciling them with food safety for the consumer and eating well and healthy philosophies fully consistent with the image of PanBiscò.
The program that on Tuesday, Oct. 24, saw a parade with hundreds of chefs in white uniforms take place in the heart of Bari’s old town; while Wednesday, Oct. 25, will see a training and storytelling meeting of the Apulian territory to chefs in the Nicolaus Hotel convention center.
Closing the event on Thursday was a visit by the chefs to: Castel del Monte, Trani, Locorotondo and Martina Franca.
