The four-event series promoted by the Ionian-Salentino C.A.G. – where C.A.G. stands for Coastal Action Group – for sensitising people on balanced diet based on seasonal fresh fish, and, in general, on the virtuous relation with the sea and its products ends today. The seminar entitled “The Mediterranean Herbs” (scheduled September 30, at 5 p.m., at the former market of Gallipoli, in Piazza Imbriani) is in fact the last event.
It starts with the opening of the “Info Point C.A.G.” pavilion, where the delegates will distribute the brochures about the activity of the C.A.G. Later a seminar will deal with the identification and the correct use of the aromatic and officinal herbs, which populate the whole Ionian-Salentino coastal area, followed by a workshop on how to preserve natural marine herbs in vinegar.
Representatives of both the Municipality of Gallipoli and the Ionian-Salentino C.A.G. will greet the participants, while a biologist, Mrs Maria Bianco, will talk about “The Biodiversity Heritage of the Coastal Environment”. Finally, a teacher from the I. P. S. S. E. O. A. in Otranto, Mr Giuseppe Foscarini, will explain “The Use of Natural Herbs in the Mediterranean Cooking”. Mr Giuseppe Foscarini will also hold a workshop and a cookery demonstration of how to preserve the marine fennel in vinegar.
The communication project called “I love G.A.C.: Great Authentic Cooking”, created and carried out by the Gruppo di Ricerca Dedalos of Lecce for the Ionian-Salentino C.A.G ends today. The aim was to increase knowledge about the typical food, the traditions, culture, arts and crafts of the coastal area that includes the towns of Porto Cesareo, Nardò, Galatone and Gallipoli (the members of the C.A.G.).
A series of events about the theme of fishing have been thus realised to promote the main attractions of the four towns and their sea cooking (and, in particular, the social, historic and health aspects), and by highlighting the importance of consuming seasonal and local food. At the same time, local fishermen, chefs, artisans, experts in nutrition, teachers and students from the catering institutes, as well as residents and tourists have been asked to share their knowledge about the theme of fishing and skills. During the four events, also the themes of recycling at the sea and in the harbours, energy saving and, in general, environmental protection have been given a special attention in order to sensitise people about their importance.
The project “I love GAC: Great Authentic Cooking” is co-funded by the OP EFF 2007/2013, Axis IV, Measure 4.1 “Sustainable development of fisheries areas”.
For further info:
Gruppo di Ricerca Dedalos: +39 0832 241544