Promotion of Albanian traditional and autochthonous cooking and sustainable rural tourism
Traditional cooking and sustainable tourism are the protagonists at EXPO 2015, at the Albanian Pavilion. The event, scheduled on September 11, from 7.30 pm to 9 pm, will be the opportunity to promote local specialties, in the wonderful framework of the Universal Exposition.
The event, titled “Promotion of Albanian traditional and autochthonous cooking and sustainable rural tourism”, will be divided in two phases. In the first, there will be a focus on Albanian specialties, which will be attended by Valbona Ndoj, desk officer for VIS (International Volunteer service for Development) Albania, Lauresha Grezda, General Director of the Albanian Ministry of Agriculture and Fishing and Armand Kikino anthropologist and chef for Slow Food Chefs’ Alliance. During the conference, it will be screened a video, made in the Albanian territory, “Bukë, kripë e zemër – Bread, salt and heart: the Albanian mountain communities as protagonists in their own development”.
During the second phase, it will be offered the opportunity to taste some of the most important gastronomic Albanian specialties, like cui Sallatë e Bregut, Reshedie, Petanik Korçe, Mish me Pistil e Përshesh me Gjeldeti.
The event will include, among others, Italian Academy of Historical Gastronomy, Taste of Peace, Associations of Cooks, Albanian Immigrants Associations, International Cooperation Associations e Slow Food International.
