Third Annual "Settimana del Gusto" ("Flavor Week") 2004
Staff Writer - July 19, 2004
 The Unioncamere Basilicata, in collaboration with the Regional Department of Agriculture and the Agenzia di Promozione Turistica (Board for the Promotion of Tourism), organize the third annual "Settimana del Gusto" ("Flavor Week"), with the goal to promote the area and the regional agricultural products.
The event, that takes place between July 31 and August 7, 2004, this year will focus on typical recipes drawn from the region's peasant tradition.
During the whole week, each participating restaurant will feature one traditional recipe rigorously prepared with typical Basilicata products, thus offering their customers an insight into the culinary tradition of the regions.
The tourists and clients that taste these recipes, are invited to fill out a specially prepared point card, to help choose the best 2004 recipe according to most authoritative of all juries, that is, the restaurant patrons. As a form of thank you, and as an incentive to express one's opinion, a draw aptly named "Vota & Vinci" ("Vote & Win") will award ten lucky "jurors" with an assortment of typical Basilicata gastronomic products.
The winning recipe will be awarded at the end of September during the"Naturalmente Lucano" ("Naturally from Basilicata") event, the agricultural trade show that takes place at the EFAB trade show of Tito Scalo, in the province of Potenza.
"We want to create a strong tie between the food production chain and the restaurant industry," explained Pasquale Lamorte, President of Unioncamere Basilicata."We want to create a 'system' to introduce our region to tourist in the best possible way. The sensibility and attention of the producers, restaurateurs and marketing people have grown considerably in the past few years. I believe that we need to insist in this direction. On the other hand, the results of the first two Settimana del Gusto annuals are decidedly pushing us in this direction," concluded Lamorte.
Download the complete list of participating restaurants throughout the region – PDF file, 116 Kb.
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