Francesca Rocchi, president of Slow Food Roma, meets Claudio Amendola for a conversation weaving together cinema and culinary tradition. From his passion for cooking to the roots of Roman culture, Amendola shares the journey that led him behind the stove — an authentic story that anticipates the opening of four osterie dedicated to Roman cuisine across Italy.
With Claudio Amendola and Mimmo Rossi. Frezza, in the heart of Rome, is Claudio Amendola's culinary project: a "cucina de coccio" built on authentic, hearty dishes. Born on Via della Frezza, the concept has since grown to four locations, including one in Milan. La carbonara di Frezza offers a take on the great Roman classic with enveloping creaminess and bold flavours: crispy guanciale, well-balanced pecorino and velvety egg come together in an uncompromising dish that celebrates tradition.
Organised by the Women's Entrepreneurship Committee of the Rieti-Viterbo Chamber of Commerce. Speakers include Giuseppina Polidori (Committee President), CREA, Prof. Laura Costantini and Prof. Clara Cicatiello (University of Tuscia), and a testimonial by chef Stefania Mancini on cooking and coeliac disease. Moderated by Federica Ghitarrari, Director at the Rieti-Viterbo Chamber of Commerce. Followed by a tasting of the chef's dishes.
Presentations by Dr Valeria Pianese and Prof. Simona Picchietti (University of Tuscia) on "Insects on the fish plate: a multidisciplinary project on the effects of bioactive compounds in rainbow trout"; by Alice Gabrieli and Carlotta Toletti (BMTI Research Office) on "The chamber system and market transparency". Moderated by Federica Ghitarrari, Director at the Rieti-Viterbo Chamber of Commerce. Followed by a tasting of fish products.
Francesca Rocchi, president of Slow Food Roma, meets Giorgione for an authentic dialogue that places the value of food as culture, sharing and simplicity at its centre. A beloved face on Gambero Rosso Channel with "Giorgione Orto e Cucina", Giorgione brings with him an idea of cooking that is straightforward and accessible, deeply connected to the land and its rhythms — a cuisine made of simple gestures, genuine ingredients and respect for raw materials.
A special focus will be devoted to his passion for the produce of the vegetable garden and for artisanal excellence — fundamental elements of a vision that values seasonality, short supply chains and quality. A conversation that goes beyond food storytelling to become a reflection on a more mindful and humane way of experiencing food.
SALONE DELL’ENOGASTRONOMIA LAZIALE
Complesso di Santa Maria in Gradi
Via Santa Maria in Gradi, 4 – Viterbo
SEGRETERIA
segreteria@assaggisalone.com