MakeItTasty 2023

Oct 18, 2023

#MakeItTasty, the national event against food waste promoted by Slow Food Piemonte and Valle D'Aosta

May 04, 2023 | University of Gastronomic Sciences of Pollenzo, Bra (CN)

We were there!

The event, which brought to the forefront a problem such as excess food waste, was a very important opportunity for start-ups , such as ZiaCris DispensAttiva, companies in the agri-food sector , research projects and third sector associations , committed to the fight against waste , to talk about their projects, but also to create synergies, aimed at bringing about an exchange of ideas, contacts and proposals, among all participants.

More than 30 companies from all over Italy, each with its own stand, were able to exhibit the projects they are working on to respond in a concrete way to the fight against food waste. The day was developed in five formats: from the laboratory, such as the # cooking class with Carol Povigna, Nahuel Buracco and Matteo Bigi of the Pollenzo FoodLab team , to training, with the # talk during which experts in the fight against food waste and circular economy spoke, such as Riccardo Astolfi , FoodHack ambassador and Marco Ruffino, creator of Make It Tasty , alternating with multiple opportunities to interact with other colleagues and propose themselves to industry experts during the # facetoface .

University of Gastronomic Sciences

I am really excited to have met many people interested in my idea and all the future developments that I would like to carry forward in the growth path. ZiaCris in fact does not want to be just an e-commerce for sales, but a "digital space" in which to give life to projects that have an impact on our lives. Starting with the bags produced by upcycling Oh well! And CuCilento and the development of 100% sustainable and plant-based packaging, in collaboration with another lively startup, OneHealth Biotecnologies . But above all it was exciting to see how much the products I brought for the tasting were appreciated: selected in these months with great care and attention and that for the occasion I brought directly from Lazio, letting the visitors be transported in telling about the extra virgin olive oils produced in Gentili Oil Mill Of Farnese , who use only olives from the upper Viterbo area, and the oil-preserved products from the GiùperTerra Agricultural Company , committed to the recovery and preservation of red garlic from Castelliri , of which both bulbs and thalli are worked.

Hearing accurate and in-depth questions from students, professors of the Faculty, but also from other startups present, gives me the courage to continue and pursue the set objectives.
A special thanks goes to the organization, but above all to Marco Ruffino , for his dedication and constant commitment without which this day would not have been possible.
A heartfelt greeting goes to our neighbors at the stand: MindfulMorsel by Susanna Graziano, Bestbefore.it , A ttentional attention And Bravocado , and finally the whole team Dishcovery And I deliver .

Finally #thedinner , prepared with "waste" foods for aesthetic or commercial reasons, by Chef Remo Girardi of the Luogo Divino restaurant in Turin , amazed us with four courses of still delicious food brought by the Mercato della Terra and the Eataly bakery , accompanied by wines from the Fontanafredda cellars and mineral water. Saint Bernard .

An architectural scenario UNESCO heritage

The breathtaking setting of the square and the alleys in which the buildings of the Faculty of Gastronomic Sciences of Pollenzo stand seems to come from a fantasy set. The architectural complex is in fact recognized as a UNESCO World Heritage Site and it is not difficult to believe. I leave you some photos, but I recommend you come in person.

View of the square in front

The stand: Frantoio Gentili oils, Cucilento and Moh! bags, oil-based products from the Giù per Terra farm, and an absolute preview of 100% paper made from food waste, in collaboration with the startup OneHealth Biotecnologies