There are 212 chefs “reviewed” this year in the 2017/2018 guide of the Euro-Toques association, drafted by “Italy at Table” and presented today in Puglia, in Borgo Egnazia at the conference “Cuochi towing tourism”. The association chaired by Enrico Derflingher is a growing reality, with 63 new professionals compared to 168 last year. Among these, as the director of “Italy at Table” Alberto Lupini points out in a note, there are no shortage of pink quotas because there are eight new cooks on the list that are added to the 7 already present since last year for a total of 15.
It was chosen as the location for the presentation the exclusive resort Borgo Egnazia,so attentive to the quality of hospitality, brand made in Italy par excellence, to be awarded in 2016 as “Best hotel in the world” by the international network Luxury Travel.
And, taking the opportunity, of such high media prominence and such wide participation, Euro-Toques also held its usual meeting, in which President Enrico Derflingher and the Governing Council took stock of the situation and presented the plans for the coming months of the year. A first meeting behind closed doors was in fact an opportunity to relaunch the strength and union of the board of directors of Euro-Toques delegation Italy, many new associates who presented themselves to colleagues, proud to have been selected among the ranks of the association.
As a theme, tourism made in Italy, in the broadest sense that can be conferred at the end: we talk about the many strengths that Italy knows and therefore must put in play to attract visitors, and to introduce them to the beauties of the Belpaese. Here, sifted, from the cuisine to the world of wine, from the role of the chef as an ambassador to the territory even to infrastructure as a necessary link between foreign and Italy.
“The conference was very successful thanks to the beautiful location, Borgo Egnazia, and Vladimir Scanu, a great chef for several years, now one of the top managers of this property. “We were able to present the guide in this unique territory, where the high quality of production dominates the agri-food scene, where the task of us cooks is to enhance them and make them known around the world.”
“The cook as a tourist driver” – echoed the President Euro-Toques, summarizing the theme of the round table – never as in this territory this phrase resonates fundamental: here are legendary products that I, among others, export all over the world, from Taiwan to Japan as in many other countries. The chef’s function is to be the driving force of a tourism linked to these products, to food and wine, telling with his dishes that behind every product there is a land, there is a history, there is a culture, there is Italy, the first cuisine in the world, unbeatable”.
