#Titanic

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COLDIRETTI GREAT ITALIAN

NATIVE WINE TASTING at

Fancy Food Show 2024

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Chef Rosanna di Michele

creates Rigione Campania Dishes

for all at the 2024 Fancy Food Show.

Delizioso…FANTASTIC

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Chef Melodie ‘Mel’ Asseraf is a two-time champion of Food Network’s hit show, Chopped, and was trained in classical French cuisine in Paris…

We also are in final edit of our movie Woodstock Forever: Peace, Love & HOPE to be released this year. www.woodstockforever.com.   

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LET’S GROW TOGETHER. GOOD NEWS MOTTO: “All we are is what we are with each other.” Zeal 

With Respect. Love and May Peace Prevail on Earth,  For Information Contact: 

Reverend Paul Sladkus, All Faiths and Spiritual,

Founder, and our Good News and Peace Worldwide Team 

Milestone Broadcast Corporation

 www.goodnewsplanet.TV,  www.youtube.com/goodnewsbroadcast 

Good News Corporation, 501 C 3, www.pausetheworldforpeace.org,

paul.sladkus1@gmail.com 

LET’S GROW TOGETHER. GOOD NEWS MOTTO: ALL WE ARE IS WHAT WE ARE WITH EACH OTHER. ZEAL

For more information contact: 

Reverend Paul Sladkus, All Faiths and Spiritual 212 647 1212

New York, NY, Montauk, NY

PS – SPECIAL OPPORTUNITY FOR OUR FRIENDS AND MEMBERS: Looking for a vacation rental, SHORT TERM, in Montauk, here is our listing https://goodnewsplanet.com/montauk-manor-rental-suite-403-paul-sladkus/ call me. Paul 917 687 1790

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The slogan? “Eat Well, Feel Wonderful “

“Eat Well, Feel Wonderful.” This is the core concept of the all-Apulian event that will take place in New York on November 15, 16, and 17 during the Italian Cuisine Week in the World, now in its eighth year. The three-day celebration is dedicated entirely to “Mangiare Bene e Sentirsi in Forma” “Eating well and Feeling great,” a simple yet impactful slogan that the Puglia Region and its Department of Agriculture are promoting abroad to emphasize how the excellent quality, combined with the sustainability of exported agri-food products, is a key point for personal wellbeing and, consequently, for society as a whole.

This theme of wellness is particularly poignant in America, especially in New York, where American and International consumers are continually searching for good products that can reduce diseases related to cholesterol, obesity, or hypertension and be the right ingredients for a lifestyle that promotes health, wellbeing, and sustainability.

Bringing together the “big names in Apulian food and wine” – Casillo Group, Gioiella, Frantoio Muraglia, Granoro, and the wines represented by the Puglia in Rosé association, including Vespa Vignaioli’s wines – American food bloggers and New York wellness experts will have the opportunity, during the three different events, to not only learn about the products of Apulian excellence but especially the characteristics that make these products highly digestible, healthy, and sustainable without compromising taste. In short, the secret of the New Sustainable Apulian Diet respecting tradition, innovation, and the United Nations Agenda 2030 goals on environment and sustainability.

Details of the 3 events

The first leg of this three-day event will see the Italian General Consulate at 690 Park Avenue host the opening conference. In addition to the host, General Consul Fabrizio Di Michele, who will welcome guests, attendees will include the Director of the Italian Trade Agency (ITA) Giovanni Mafodda, the Director of the Puglia Region’s Department of Agriculture, Gianluca Nardone, and the President of the CxRA Cuisine Experiences Restaurant Associates – Compass Group, Dean Martinus. Television journalist Francesca Di Matteo will moderate the panel discussion, which will be followed by a buffet where guests will have the opportunity to taste and experience the sustainable diet of Puglia, and its spirit of eating well and healthily. In the select choice of wines from the Puglia in Rosé association, the wines of Vespa Vignaioli’s Winery will stand out, cultivated with sustainable methods, preserving biodiversity, and reducing environmental impact.

The second leg, on November 16, features the MasterClass – Pizza Lab at San Matteo Pizzeria on the Upper East Side. The lab’s focus will be directly on the products and environmental consciousness in production practices: “Le Speciali” flour and semolina from Molino Casillo, which include the wheat germ and thus are highly digestible; Gioiella’s burrata, mozzarella and stracciatella with 100% Italian organic milk; Frantoio Muraglia’s EVO oil with its organoleptic qualities; and Granoro’s “glyphosate-free” pasta produced with 100% Apulian wheat.

The third and final leg takes place at the CxRA headquarters with an exclusive selection of guests and the involvement of the Beverage Manager of RA, a multinational catering services provider at prestigious locations like MoMA, the Morgan Library, the Guggenheim, and New York’s Lincoln Center. Here, among industry experts, four Italian chefs will perform in a live lab to impart to 15 American executive chefs the philosophies and techniques of sustainable Apulian cooking, thus promoting tradition, innovation, and culinary sustainability.

RITORNA LA SETTIMANA DELLA CUCINA ITALIANA NEL MONDO

E LA PUGLIA DIVENTA PROTAGONISTA ASSOLUTA DELLA BIG APPLE

Grazie all’Associazione Puglia in Rosé in collaborazione con la Regione Puglia, a New York si attende una maratona di tre giorni per promuovere qualità e sostenibilità dei prodotti pugliesi.

Lo slogan? “Eat Well, Feel Wonderful”

­­­“Eat Well, Feel Wonderful”. E’ questo il core concept della manifestazione tutta pugliese che si svolgerà a New York il 15, 16 e 17 novembre durante la Settimana della Cucina Italiana nel Mondo, giunta alla sua VIII edizione. Una tre giorni dedicata interamente al “Mangiare bene e Sentirsi in forma”, uno slogan semplice e d’effetto che la regione Puglia con il suo Assessorato all’Agricoltura sta promuovendo all’estero per sottolineare come l’eccellente qualità, unita alla sostenibilità dei prodotti agroalimentari esportati, sia un punto chiave per il benessere della persona e, di conseguenza, dell’intera società.

Argomento questo del wellness particolarmente sensibile in America, in particolar modo a New York, dove i consumatori americani e internazionali sono alla continua ricerca di prodotti buoni che possano ridurre le malattie legate al colesterolo, all’obesità o all’ipertensione ed essere gli ingredienti giusti per una vita all’insegna della salute, del benessere e della sostenibilità.

Mettendo insieme i “big del food e del wine pugliese” – Casillo Group, Gioiella, Frantoio Muraglia, Granoro, e i vini rappresentati dall’Associazione Puglia in Rosè tra cui i vini di Vespa Vignaioli – i food blogger americani e gli esperti del wellness newyorkese potranno conoscere, durante i tre diversi appuntamenti, non solo i prodotti dell’eccellenza pugliese, ma soprattutto le caratteristiche che rendono questi prodotti altamente digeribili, salutari e sostenibili senza comprometterne il gusto. In poche parole il segreto della Nuova Dieta Sostenibile Pugliese nel rispetto della tradizione, dell’innovazione e dei goal dell’Agenda 2030 delle Nazioni Unite in tema di ambiente e di sostenibilità.

Dettagli dei 3 eventi

La prima tappa di questa tre-giorni vedrà la sede del Consolato Generale d’Italia, al 690 di Park Avenue, ospitare la conferenza di inaugurazione. Presenti, oltre al padrone di casa, il Console Generale Fabrizio Di Michele che darà il benvenuto, anche il Direttore dell’Italian Trade Agency (ICE) Giovanni Mafodda, il Direttore dell’Assessorato all’Agricoltura della Regione Puglia, Gianluca Nardone, e il Presidente del gruppo CxRA Cuisine Experiences Restaurant Associates – Compass Group, Dean Martinus. A moderare la tavola rotonda, la giornalista televisiva Francesca Di Matteo. Seguirà un buffet dove la nuova dieta sostenibile della Puglia darà prova di se stessa agli invitati, all’insegna del mangiare bene e sano. Nella scelta selezionata dei vini dell’associazione Puglia in Rosé, di grande spicco, i vini della Cantina Vespa Vignaioli i cui vigneti sono coltivati con metodi sostenibili, preservando la biodiversità e riducendo l’impatto ambientale.

Seconda tappa, il 16 novembre, con la MasterClass – Pizza Lab nella pizzeria San Matteo nell’Upper East Side. Al centro del laboratorio direttamente i prodotti e la coscienza ambientale nelle pratiche di produzione: “Le Speciali” ossia la farina e la semola di Molino Casillo, che incorporano il germe di grano e quindi altamente digeribili; la burrata, la mozzarella e la stracciatella di Gioiella con latte 100% italiano bio; l’olio EVO di Frantoio Muraglia con le sue qualità organolettiche; la pasta di Granoro “senza glifosfato” prodotta con il grano 100% pugliese.

Terza e ultima tappa, nella sede centrale di CxRA con una selezione esclusiva degli ospiti e il coinvolgimento di Beverage Manager di RA, multinazionale che fornisce servizi di catering in prestigiose location come il MoMA, la Morgan Library, il Guggenheim e il Lincoln Center di New York. Qui tra gli esperti del settore, quattro chef italiani si esibiranno in un laboratorio live per trasmettere a 15 executive chef americani le filosofie e le tecniche della cucina sostenibile pugliese promuovendo cosí tradizione, innovazione e sostenibilità culinariana.

team@strategicacommunication.com

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Dedicated to the “MadeinFlorence” and “MadeinTuscany” fine products, from jewelry and leather goods to food & wines.
The evening opened with a unique performance by the flag bearers of the historic Florentine Parade, followed by an exceptional Tuscan dinner by chef Massimo Tanini of La Cantinetta di Bolgheri, paired with Chianti Classico.
Baritone Devid Cecconi and soprano Georgina Stelbow, accompanied by piano player maestro Massimo Barsotti, will conclude the evening event.

Trade show in New York City dedicated to ‘Made in Tuscany’ products

JEWELRY • LEATHER GOODS • FASHION • DESIGN • FOOD & WINE

OPENING NIGHT
MONDAY – MAY 15TH, 2017

180 MAIDEN LANE – 29th floor

Maiden Lane and Front Street – Financial District NYC

Guest of Honor – Chef Gabriele Corcos

Florentine chef-entrepreneur, star of Cooking Channel’s Extra Virgin
The New York Times Best Selling Author and James Beard Award Recipient

TICKET PRICE OF OPENING NIGHT IS $180.00 PER GUEST
Tickets are available at www.florenceinnewyork.com

A percentage of proceeds will benefit Food Bank For New York City, the city’s leading
hunger-relief organization working to end hunger for more than 30 years. foodbanknyc.org

PROGRAM
Program may be subject to change

6.00pm

7.30pm

9.00 pm

Opening and inauguration of the Trade Show and VIP Preview.

Performance by the flag bearers “Bandierai degli Uffizi” of the historic
Florentine parade.

Tuscan dinner menu by Gabriele Corcos, paired with
Chianti Classico wine tasting.

Chef Massimo Tanini from La Cantinetta di Bolgheri, in Tuscany. Charity auction of artisan products of Tuscan excellence. Proceeds will benefit Food Bank For New York City.

Opera concert with Baritone Devid Cecconi (2016 debut at the Opening Night of La Scala Opera House in Milan) and Soprano Georgina Stelbow, accompanied on the piano by Maestro Massimo Barsotti.

For more information:
www.florenceinnewyork.com

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