'The Grand Tour' is the title of these initiatives that recalls the experience of Anglo-Saxon travellers who, between the eighteenth and nineteenth centuries, considered Italy a fundamental stage in their cultural education.
The first program “The Grand Tour” of JOURNEY IN ITALY took place in America and Canada through its excellent witnesses such as
Heinz Beck *** Michelin – La Pergola – Rome
Luca Fantin*, Michelin Bulgari II Restaurant Luca Fantin, Ginza, Tokyo
Vincenzo Manicone * Michelin – Cannavacciuolo Café & Bistrot Novara
The event was attended by Prof. Carlo Di Cristo of the Department of Science and Technology of the University of Sannio, leavening scientist.
Carlo di Cristo's bread "Made from Pasta Waste" aims to give new life to durum wheat semolina pasta waste. Made with IMPASTA's Magic Mix, this product represents a unique case of food innovation, which embraces the philosophy of sustainability and the circular economy where nothing edible can be thrown away in the agri-food sector. The patent is by Antonella Bondi
The Grand Tour it's part of the week Cheese & Pepper week, focusing on the famous classic of Italian cuisine.
Inside the Eataly headquarters, they wanted to celebrate the traditions and excellence of Italian gastronomic culture.
The program which saw the creation of 81 dinners, it has developed like this.
- 19/05 – EATALY LOS ANGELES Dinner – Luca Fantin*, Bulgari II Luca Fantin Restaurant, Ginza, Tokyo
- 19/05 Dinner at the Residence of the United Nations Ambassador Maurizio Massari by Chef Heinz Beck *** Michelin – La Pergola – Rome.
- 20/05 – EATALY NYC FLATIRON Dinner – Heinz Beck ***, La Pergola, Rome Cavalieri – Rome.
- 20/05 – EATALY NYC DOWNTOWN – The Scents of Nature in the Kitchen Cooking Class Heinz Beck*** with Antonella Bondi, olfactory designer.
- 20/05 – EATALY TORONTO Dinner – Vincenzo Manicone * Michelin – Cannavacciuolo Café & Bistrot Novara.
- 21–26/05 – Journey to Italy, The Grand Tour, Cacio&Pepe Week. Demonstrations and events by Eataly Chefs in North America in NYC Flatiron, NYC Downtown, Chicago, Boston, Los Angeles, Las Vegas, Toronto, Dallas, Silicon Valley.
Heinz Beck expressed his innate talent by demonstrating the scientific research that translates into his dishes the healthy philosophy that combines the taste of the palate, the quality of raw materials and attention to the physical well-being of the customer. In collaboration with scholars and scientists, he developed research and published texts on specific topics, related to health.
A container of multisensory and multidisciplinary ideas, a journey to discover Italian taste through encounters that create new connections.
An Atelier of Culture
Places and experiences for a memorable trip.
Elegance, beauty, kindness, humor, seductiveness and sensuality.
Journey in Italy will take you on a journey to discover landscapes and traditions that have not yet been valorized, in the foundations of a surprising biocultural richness.
In a renewed The Grand Tour, we will cross Italy beyond stereotypes, in the heart of its cultural, urban, landscape and gastronomic creativity.
Journey in Italy creates a sustainable symbiosis with the territories, preserving their authenticity.
Journey in Italy – The Grand Tour is a non-profit think tank dedicated to the study, awareness and promotion of connections between the rest of the world and Italian agri-food culture, hospitality, artistic and organic heritage. The aim is to inform and influence both private and public agri-food and tourism policies in Italy and around the world.
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