'The Taste of Cooperation' tells of the Italy of flavours and values
In the guide stories of dishes, people and places, traditions and communities, but also of reintegration into work, of redemption that becomes hope
by E.Sg.
The cooperative is also a valuable resource in the restaurant industry, which is everyone's heritage that goes well beyond the elite of the star-studded Michelin Guide. This is testified by the many realities operating in the territory, starting from the 176 cases of excellence collected and recounted in the Guide 'Il gusto della cooperazione', now in its second edition and presented on the same day as the French Red Guide.
"The discovery of the many restaurants in Italy, which were born from the desire to valorise people, places, products and recipes, restores the dimension of how much cooperating can generate value and create opportunities for growth and development," commented Maurizio Gardini, president of Confcooperative presenting "Il Gusto della Cooperazione" the second edition of the guide dedicated to cooperative catering.
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A gastronomic journey that is also a journey of social inclusion and sustainable development in this second guide dedicated to restaurants run by cooperatives, promoted by Confcooperative FondoSviluppo and produced by the publisher Pecora Nera.
"A guide that recounts 176 cooperative restaurants," explains Fabiola Di Loreto, general manager of Confcooperative, "stories of dishes and cuisine, of people and places, of traditions and communities, but also of re-employment, of redemption that becomes hope, work that becomes personal and economic development. Here we are, then, with a new edition, richer than the first, with confirmations and novelties that cross the entire national territory with cooperative catering proposals present in all the Regions of Italy: stories, territories, traditions, experiences of those who, together with good food, seek wellbeing and welcome.
The Taste of Cooperation remains an area to be discovered, deepened, cultivated with tastings that, throughout the pensiola (the volume is organised in regions) are not only linked to drinking and eating, but to a deeper human experience. 'To the traveller who will want to follow this guide, to those who will want to go and discover the restaurants in the guide,' Gardini concludes, 'we advise them to totally immerse themselves in the value of the project and to grasp, in addition to the flavours, the beauty that each individual story offers. To experience an emotion, to better understand a life project'.
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