{"id":1242,"date":"2019-07-08T22:50:52","date_gmt":"2019-07-08T20:50:52","guid":{"rendered":"http:\/\/www.fperin.com\/?p=1242"},"modified":"2019-08-25T17:18:10","modified_gmt":"2019-08-25T15:18:10","slug":"at-host-2019-f-lli-perin-tells-of-its-transition-from-local-to-global","status":"publish","type":"post","link":"https:\/\/www.fperin.com\/es\/at-host-2019-f-lli-perin-tells-of-its-transition-from-local-to-global\/","title":{"rendered":"AT HOST 2019, F.LLI PERIN TELLS OF ITS TRANSITION FROM LOCAL TO GLOBAL."},"content":{"rendered":"

In 2017, F.lli Perin amazed the international public of HOST Milan<\/span><\/a><\/strong> with a programme that was revolutionary to say the least, where, starting from the sophisticated design of its stand, right through to its programme of cooking shows, not to mention its display of genuine works of art in stainless steel, the company\u2019s concept<\/em> and mission<\/em> were unmistakably expressed.<\/strong><\/p>\n

\"dav\"<\/p>\n

\u201cIf at HOST 2017 the keywords we used to build our \u2018communication line\u2019 were CREATIVITY, RESEARCH and CULTURE,<\/em>\u201d reveal Monica and Cinzia Perin, \u201cwe can safely say that HOST 2019 will mark the transition from LOCAL to GLOBAL<\/strong> as a defining element in the journey toward our company\u2019s expansion, which has now become unstoppable.<\/em>\u201d<\/p>\n

\u201cFor this reason, it was decided to propose a partnership with the Consortium for the Protection of Treviso PGI Red Radicchio<\/strong><\/span><\/a>,<\/em>\u201d continues Walter Filippin, Managing Director of F.lli Perin, \u201cidentifying this product and organisation as a defining symbol of a \u2018terroir\u2019\u2019, also on an entrepreneurial scale.<\/em>\u201d<\/p>\n

\"web_1997-4-tardivo\"<\/em><\/p>\n

\u201cFew people know that our famous \u2018Tardivo\u2019 (Late) PGI Red Radicchio,<\/em>\u201d states Andrea Tosatto, Chairman of the Consortium, \u201cis the fruit of a centennial \u2018mix\u2019 between nature and technique<\/strong>, where the \u2018flower one eats\u2019 is in fact the second budding that occurs after having removed the plant from the soil, in the dark and in hydroponic cultivation with the resurgent waters of the river Sile<\/strong>… a unique form of magic that has brought a product grown in the Treviso countryside (LOCAL) to the entire world (GLOBAL).<\/em>\u201d<\/p>\n

\"web_2014-21-toilettatura\"<\/em><\/p>\n

\u201cIn our stand, we wanted to host an original gastronomic project that would be developed, just as it was two years ago, in three separate yet intimately connected episodes\u2026<\/strong><\/em>\u201d explains Monica Perin, \u201cwe wanted to talk about the LOCAL vs GLOBAL duo through a unique multisensory experience<\/strong>, two things in one, to transmit a genuine emotion to our audience, which at the same time expresses the uniqueness of our research.<\/strong><\/em>\u201d<\/p>\n

\u201cThis is precisely what made us so passionate about this project,<\/em>\u201d confirm Walter Feltrin and Piergiovanni Maschietto, Councillors of the Chamber for Coldiretti<\/strong><\/span><\/a> and Artigianato Trevigiano<\/strong><\/span><\/a>, \u201cthe ability to present to a qualified audience the reality of our origins, interpreted through the kitchen in a philologically correct manner, and at the same time exposed to international viewing. All this thanks to the positive intuition and advanced technology of our historical Treviso-based company.<\/strong>\u201d<\/em><\/p>\n

And so it was that as part of the\u00a0\u201cAgriChef\u201d project by Coldiretti, two chefs were selected, who both passed the difficult qualification process, to be matched up with a\u00a0young Michelin-starred chef, an exponent of \u201cnew international cuisine\u201d,\u00a0capable of interpreting the concept of\u00a0\u201cglobal nature\u201d from both a technical and cultural perspective.<\/p>\n

And so it was that as part of the\u00a0\u201cAgriChef\u201d project by Coldiretti<\/strong><\/span><\/a>, two chefs were selected, who both passed the difficult qualification process, to be matched up with a\u00a0young Michelin-starred chef, an exponent of \u201cnew international cuisine\u201d,\u00a0<\/strong>capable of interpreting the concept of\u00a0\u201cglobal nature\u201d<\/strong> from both a technical and cultural perspective.
\nThis is the team that on\u00a0Friday 18th, Saturday 19th and Sunday 20th October,<\/strong>\u00a0from behind the stove at the F.lli Perin stand, will \u201ctalk\u201d about LOCAL\u00a0Vs<\/em>\u00a0GLOBAL:<\/p>\n

Elena Bordin<\/strong>, AgriChef owner of\u00a0Agriturismo Bosco del \"elena-bordin2\"Falco<\/strong><\/a><\/span>,\u00a0who passed our test with an stand-out \u201cRadicchio and walnut, raisin and pullet salad\u201d.\u00a0After completing her studies in hospitality, numerous experiences in Europe and excellent results in Coldiretti\u00a0cooking courses, together with her husband Paolo, Elena fell in love with a farmhouse in the heart of Montello and in 2000 brought her dream to life.<\/p>\n

Bosco del Falco, the result of a careful and conservative renovation, is today a place where quality food is combined with respect for nature, where courtyard animals, olive trees, orchards and a large vegetable garden all live together immersed in the silent beauty of a millennial forest.<\/p>\n

\"marco-osellame2\"Marco Osellame<\/strong>\u00a0is the second AgriChef who accepted the challenge to take on technology and the internationalisation of flavour.\u00a0Marco is the son of a farming tradition that for generations has passed on its unconditional love for the land. In 1996, after having renovated various countryside properties on the slopes of Montello,\u00a0Agriturismo Osellame<\/strong><\/a><\/span> was born.<\/p>\n

A self-taught and passionate cook, Marco learned the basics from his parents before developing his own personal style during the Coldiretti courses, and as he himself says, \u201c\u2026curiously observing the work of more expert chefs<\/em>\u201d.
\nHis \u201cSpaghetti with \u2018tardivo\u2019 Radicchio and Celery\u201d amazed with the simplicity and naturalness of its flavour, the genuine image of an ancient and sincere culture.<\/p>\n

\"_pbt8644\"<\/p>\n

With Heiko Lacher, patron chef of the Michelin-starred restaurant \u201cAnima<\/span><\/a>\u201d<\/strong> in Tuttlingen (a town with Celtic origins just a few kilometres above Lake Como), our chef trio is complete.<\/p>\n

Heiko Lacher, voted best emerging chef in Germany in 2018<\/strong>, was selected thanks to his collaboration with online media partners \u201cReporter Gourmet<\/strong><\/span><\/a>\u201d and \u201cGastroCritici<\/strong><\/span><\/a>\u201d, for his inclination for modern \u201cnatural cuisine\u201d.<\/p>\n

\"web_piatto-heiko\"<\/p>\n

\u201cFood should be fun and relaxing,<\/em><\/strong>\u201d Heiko tells us, \u201cI love nature and I always try and express it in my dishes… that\u2019s why I chose the Italian word ANIMA (Soul) for my restaurant: it has a personal, intimate ring to it…<\/strong> it evokes my walks through the forest in search of natural treasures, which I then bring to the table<\/em>.\u201d<\/p>\n

From the Forest of Montello to the… Forest of the Soul<\/strong>, this will be the sensory journey that awaits us at HOST 2019, but… something is missing!<\/p>\n

\"8780\"<\/p>\n

Where is that unique technology and innovation hiding, capable of injecting the sensory experience into a company concept?<\/p>\n

We look full of hope toward Monica Perin, whose womanly smile and closeness to Paolo De Gasperis<\/strong>, researcher in the microwave field, already Director of the Institute of Solid-State Electronics of the National Research Centre and winner of the \u201cDescartes Prize\u201d of the European Commission, leaves us with a lingering appetite… \u201ctwo years ago we began to speak of colour and this year, colour will definitely be a protagonist.<\/strong> We began to speak of artistic form and design and this year they will be even more so… two years ago we began a journey and… come on! Don’t make me say it again!\u201d<\/em><\/p>\n

\"web_team-rist\"<\/p>\n

De Gasperis smiles and slyly concludes, \u201c… today we spoke of good cuisine but to eat, we also need plates. This will be our \u2018symbol product\u2019 for HOST 2019.<\/strong> Until next time!<\/em><\/p>\n

\"2_web_gruppo\"<\/p>\n

Having understood that in honour of the exquisite colour of Treviso chicory, the theme colour for HOST 2019 will be red, all we can do is wait for the next episode to discover how F.lli Perin managed to transform a plate into an identifying symbol, or rather into the \u201ctechnological core\u201d of the entire project.<\/strong><\/p>\n

mauro zardetto<\/em><\/p>\n

 <\/p>\n

All photos have been taken from the F.lli Perin srl archive except for the following:<\/p>\n

Foto n\u00b0 2-3: Consorzio di Tutela del Radicchio Rosso di Treviso IGP e Variegato di Castelfranco Veneto IGP<\/p>\n

Foto n\u00b0 4-5: Agriturismo Bosco del Falco e Agriturismo Osellame<\/p>\n

Foto n\u00b0 6-7: Ristorante Anima<\/p>\n

Foto n\u00b0 8: NoiDue da Flickr\u00a0www.flickr.com\/photos\/noidue723\/5033725183\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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