Sarà la figura del compositore pesarese Gioachino Rossini, in onore di Pesaro Capitale della Cultura 2024, il leit motive delle iniziative pensate quest’anno dalla Regione Marche per la Borsa internazionale del Turismo che si svolgerà a Milano (Allianz MiCo). Come ogni anno, torna infatti dal 4 al 6 febbraio una delle fiere internazionali più importanti del settore dedicata sia agli operatori che ai viaggiatori. Il programma completo delle iniziative (in allegato) è stato presentato oggi nel corso di una conferenza stampa alla quale sono intervenuti il presidente della Regione Marche e assessore al Turismo Francesco Acquaroli, il direttore dell’Atim Marco Bruschini, una rappresentanza degli chef stellati marchigiani dell’iniziativa “Firmamento Stellato”, dell’Unione regionale Cuochi Marche e il direttore dell’Accademia del Tartufo Giuseppe Cristini.
“Ci presentiamo a questo importante appuntamento nazionale e internazionale – ha spiegato il presidente Acquaroli – con un programma ampio e variegato per far conoscere al mondo tutte le nostre eccellenze. Ci aspettiamo un trend a conferma del successo dello scorso anno. Puntiamo ancora sull’enogastronomia, settore in costante crescita e che ha reso quest’anno le Marche protagoniste su palcoscenici prestigiosi come Piazza di Siena a Roma e la Settimana della Cucina Italiana nel mondo, a Parigi. Ringrazio la squadra degli chef stellati e l’Unione Cuochi Marche che con grande entusiasmo ci affiancano in tante iniziative, perché la responsabilità di promuovere un territorio come il nostro fatto di tanti campanili non è mai facile, ma attraverso le nostre ricette e i nostri vini riusciamo a portare le Marche con tutte le infinite peculiarità che le contraddistinguono. Oltre la tavola naturalmente, c’è la cultura che quest’anno può contare anche sul valore aggiunto di Pesaro Capitale italiana della Cultura 2024 e sul ritorno di immagine che sarà sicuramente positivo per la riconoscibilità di tutta la nostra regione. Ci sono la volontà e la determinazione di puntare sul settore del turismo in modo più deciso rispetto al passato, intercettando i circuiti che ancora non ci conoscono e guadagnando sempre più rispetto sui palchi internazionali. Dobbiamo quindi spingere sulla promozione, destagionalizzare e continuare ad intercettare nuovi flussi di turistici. Per fare tutto questo sono fondamentali anche i collegamenti sia con il resto d’Italia che con l’estero”.
I temi scelti dalla Bit per l’edizione 2024 sono particolarmente in linea con l’offerta turistica marchigiana: riguardano infatti l’attenzione alla sostenibilità, con proposte outdoor e slow, per esperienze autentiche a contatto con il territorio, attraverso ciclovie panoramiche, cammini suggestivi, percorsi enogastronomici e experience di prossimità. Cultura, ambiente, enogastronomia, città d’arte, rassegne e mostre, rilancio delle aree interne e iniziative sulle località rivierasche.
“Fittissimo il programma di eventi e tavole rotonde con 85 Comuni presenti, selezionati tramite un avviso pubblico – ha proseguito il direttore dell’Atim Marco Bruschini – che presenteranno i loro progetti di accoglienza ai visitatori e alla stampa nell’auditorium ricavato nello stand di 313,5 metri quadrati con un soppalco di 80 metri quadrati. Sotto, lo spazio espositivo dedicato a Pesaro Capitale della Cultura e a Giochino Rossini, dove saranno in mostra due preziosissimi costumi di scena di una rappresentazione del 2004 dell’opera “Elisabetta Regina d’Inghilterra”. E a proposito di cibo, vino ed esperienze legate al territorio la squadra degli chef del Firmamento Stellato Marchigiano per l’occasione ha pensato uno showcooking al piano superiore dello stand con un menù dedicato tutto a Gioachino Rossini, eccellente compositore ma anche grandissimo gourmand”.
Proprio questo sarà l’evento clou di domenica 4 febbraio, che andrà in scena dopo la conferenza stampa di presentazione dei dati turistici e di inaugurazione dello stand con il presidente Acquaroli prevista per le 12 e a seguire, la presentazione di Pesaro 2024 e l’inaugurazione ad essa dedicato.
“Altro appuntamento da non perdere domenica – ha proseguito Bruschini -, l’inaugurazione al piano terra dello stand, dello spazio espositivo dedicato alla Capitale della Cultura italiana. Presente come sempre all’appello inoltre, anche l’Associazione Cuochi Marche con i piatti della tradizione che saranno protagonisti dello showcooking nella giornata di lunedì 5. Nel corso della fiera presenteremo anche l’Agenda Marche con un calendario unico degli eventi 2024 che poi verrà presentato in tutte le fiere internazionali del turismo. L’agenda consentirà a tanti turisti di poter programmare le loro ferie in base agli appuntamenti preferiti con largo anticipo”.
In collegamento video da Pesaro ha preso la parola anche l’assessore alla Bellezza del Comune di Pesaro Daniele Vimini. “Siamo felici di partecipare e di portare il valore aggiunto delle opportunità che scaturiscano da Pesaro Capitale – ha commentato – . Faremo un racconto sinergico con gli chef sulla terrazza dello stand che ormai è già un must della Bit. Sono sicuro che tutti insieme racconteremo al meglio questo anno straordinario per Pesaro e per le Marche”.
Menù Rossiniano del Firmamento Stellato Marchigiano (4 febbraio)
Ristorante Dalla Gioconda-Chef Davide Di Fabio
Ricetta: Entrata
Pane fritto e insalata di uova al pomodoro.
Vino in abbinamento-Verdicchio di Matelica DOC 2022 Colle Stefano
Ristorante Nostrano-Chef Stefano Ciotti
Ricetta: Antipasto
Minestra di canocchie crude alla Rossini, con brodo di maiale tartufo nero e foie gras.
Vino in abbinamento-Verdicchio dei Castelli di Jesi brut DOP, 2019 selezione Nostrano-Federico Mencaroni.
Ristorante Andreina-Chef Errico Recanati
Ricetta: Primo piatto
Cappelletto alla Rossini con ripieno di vitello arrosto, tuorlo d’uovo, tartufo nero e salsa di fegato grasso
Pelago Umani Ronchi 2019
Ristorante L’Arcade- Chef Nikita Sergeev
Ricetta: Entrata
Consommé di coda di bue al tartufo nero.
Vino in abbinamento: Lacrima di Morro d’Alba Superiore 2022 DOC PAUCCA F.lli Badiali
Ristorante Retroscena- Chef Pierpaolo Ferracuti
Ricetta: Secondo piatto
Faraona farcita alla Rossini
Vino in abbinamento: Rosso Conero 2020 Fattoria Le Terrazze
Ristorante Il Tiglio- Chef Enrico Mazzaroni.
Ricetta: Antipasto
Insalata Benedetta al tartufo nero
Latte cagliato di capra dei Sibillini
Miso di mela rosa e Fegato di vitello.
Vino in abbinamento: Falerio pecorino 2022 ‘al Montenegro ‘ Az Quinti.
Menù della Tradizione Unione Regionale Cuochi Marche (5 febbraio)
Unione Regionale Cuochi Marche sarà presente alla Bit 2024 con Luca Santini Presidente URCM, Simone Baleani Vice Presidente URCM, Paolo Paciaroni Presidente cuochi Macerata e parte della squadra del Team Cuochi Marche Giacomo Santini, Gianmarco Di Girolami e Sergio Vitaloni. Presenti anche gli studenti di cucina, sala e ricevimento degli alberghieri di Senigallia e Pesaro. I piatti che verranno serviti sono Vincisgrassi alla Maceratese stg, Faraona in minestra di caccia alla Rossini e 3 dessert: Crik crok con riso soffiato, Ganache montata al cioccolato fondente caffè e Varnelli; Cheese cake cotta, spuma al mascarpone e fragola; Quadratino Rainbow di Bavarese alla vaniglia, gel mango e passion fruit, biscotto morbido limone e mandorla.
FONTE: Ufficio Stampa Regione Marche (Claudia Pasquini).
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Sarà la figura del compositore pesarese Gioachino Rossini, in onore di Pesaro Capitale della Cultura 2024, il leit motive delle iniziative pensate quest’anno dalla Regione Marche per la Borsa internazionale del Turismo che si svolgerà a Milano (Allianz MiCo). Come ogni anno, torna infatti dal 4 al 6 febbraio una delle fiere internazionali più importanti del settore dedicata sia agli operatori che ai viaggiatori. Il programma completo delle iniziative (in allegato) è stato presentato oggi nel corso di una conferenza stampa alla quale sono intervenuti il presidente della Regione Marche e assessore al Turismo Francesco Acquaroli, il direttore dell’Atim Marco Bruschini, una rappresentanza degli chef stellati marchigiani dell’iniziativa “Firmamento Stellato”, dell’Unione regionale Cuochi Marche e il direttore dell’Accademia del Tartufo Giuseppe Cristini.
