Creative cooking festival

Creative cooking festival
a project by
La Papilla Brilla
Food Immersion
Festival di Cucina Creativa / Creative cooking festival
3 days of workshops, meetings, and performance about food;
Food is meant not only as a necessary nourishment and pleasure,
but as a means of communication, expression and conviviality for
the community.
Creative food is a chance to “test and taste” different styles and
approaches to eating and cooking as acts of knowing, enjoying and
sharing.
Food Immersion is a project by La Papilla Brilla, a group of 6 girls
and lots of volonteers founded in 2008 with the intention of creating
conviviality through food and cooking.
www.foodimmersionfestival.it - [email protected]
ph. +39.348.5203707 +39.338.4620298
le Papille
Lucia Catellani
graphic designer
Daniela Tiberti
educator
Giulia Losi
fundraiser
Valentina Siliprandi
teacher
Francesca Campani
researcher
Angelica Cagossi
chef
La Papilla Brilla is a cultural association founded in 2008 by a collective of friends
with a strong passion for food and conviviality: Angelica Cagossi, Francesca Campani,
Lucia Catellani, Maria Giulia Losi, Valentina Siliprandi and Daniela Tiberti.
Since the beginning they have been developing projects of “createring”, with the intention
of creating informal and convivial situations mixing creativity, sperimentation, handmaking,
materials, local food and new recipes.
In 2012 La Papilla Brilla launched Food Immersion, a creative cooking festival
that aims to bring together food and its different expressions, in a three-days event
in a charming place in Reggio Emilia.
F
Food Immersion 2016
FOOD IMMERSION FESTIVAL - 5th EDITION
a project by the Cultural Association La Papilla Brilla
THEME: Nudo e Crudo
DATES: 30th September - 2nd October 2016
VANUE: Chiostri di San Pietro - REGGIO EMILIA
N
in collaboration with Comune di Reggio Emilia
H E M
Theme of the new edition
The theme of the 5th edition of Food Immersion is “Nudo e Crudo” (naked truth).
We will be showing varieties of raw food and will see how it has roots in ancient
traditions - if we think about the national cousine in Peru or Japan. Also we
will be showing recent tendences of raw food as a food diet, which consider the
consumption of products not manipulated or cooked with law temperatures.
Food can also be naked: authentic, frank, undressed from social and voyeuristic
superstructure, able to create the meaning of food porn.
These and many other phenomena will be told during the three days
of Food Immerison.
THE MOST BEAUTIFUL PLACE IN REGGIO EMILIA
Chiostri di
San Pietro
O C AT I O
CHIOSTRI BENEDETTINI DI SAN PIETRO
Via Emilia San Pietro 44 - Reggio Emilia
Exhibition space and events:
- Fotografia Europea
- Performances by Aterballetto, dance company
- Equestrian theatre by Giovanni Lindo Ferretti
- Emilia Romagna Pavilion
(Biennale di Venezia 2011)
THERE ARE ALMOST 10.000 OF US
street fooders
photographers
designers
farmers
makers
shops
performers
chefs
citizens
Food Immersion is visited by a wide range of audience: receptive, outgoing,
experienced, creative, demanding, brilliant, fashionable, versatile.
U DI EN C
TARGET OF FOOD IMMERSION
The crawd of Food Immersion is made of chefs, farmers, indipendent shops,
designers, photographers, publishers, performers and aficionados of food, design,
books, music and lifestyle.
The audience is generally young and coming from the province of Reggio Emilia,
from the rest of the Emilia Romagna region and the north of Italy.
AMAZING EXPERIENCES
street food
performances
exhibitions
music
workshops
markets
tasting experiences
handmade
The festival offers a refined menu of
workshops for grown-ups and kids,
editorial encounters, street fooders,
show cooking, performances, markets
and bookshops.
VENT
THE FORMAT
PAST EDITIONS
2012 First edition
2013 Street Food
2014 Mani in pasta
2015 In Fermento
2016 Nudo e crudo
First edizione
1
29 September 2012, Chiostri della Ghiara, Reggio Emilia
GUESTS:
Authors: Guido Tommasi Editore, Francesca Martinengo, Daniela Delli Noci
0
Workshops: Natascia Fenoglio (food designer), Denise Bonapace e Peter Bottazzi
(designer), PicNic! (illustrators)
Performances: Tour de Fork (food designer), Luca Marchini (chef), Musica da Cucina
(music player), Panem et Circenses (food designer)
Street Food: d’UVA (juices), Cremeria Capolinea (ice cream), Giovanni Mandara (pizza),
Disanapianta (veggie burgers), Daniele Davoli (arancini), Arrogant Pub (beer)
VISITORS:
1200 people in one day (h.10-24)
PARTNER FIRST EDITION
Partners:
Comune di Reggio Emilia, Europe Direct, Student’s Hostel della Ghiara
I Reggiani per Esempio,Parlamento Europeo, Banca Popolare dell’Emilia Romagna
Technical Partners:
Natura Sì, Angelo Po, Iori Arredamenti, Arredamenti Panciroli, LASCIAlaSCIA,
Secondalinea | Officine Creative
Media Partners:
Arci Reggio Emilia, Netribe, Helmut, Remark
Second edition
1
11-12-13 October 2013, Chiostri di San Pietro, Reggio Emiia
Authors: Ferdinando Scianna, Martina Liverani, Alessandro Frassica,
Florasol Accursio e Giorgio Gabriel
Bloggers: Gnam Box, Under the Tree, Paper Project, Fine Dining Lovers
0
GUESTS:
Workshops: Benedetta Marchi (food photographer), Sara Ferrari (designer), Under
the Tree (blog), Vittoria Facchini (illustrator), Riccardo Astolfi (pastamadre.net)
Tasting: Stefano Caffarri (wine), Andrea Bezzecchi (Parmigiano Reggiano),
Giovanni Masini (Aceto Balsamico), Cremeria Capolinea (ice cream)
Live Cooking: Anna Maria Ciampi (Lago di Gruma), Gianni D’Amato (Il Rigoletto),
Yoji Tokuyoshi ed Enrico Vignoli (Postrivoro), Disanapianta
Street Food: Giovanni Mandara (pizza), Cremeria Capolinea (ice cream),
Delicake (bakery), Sapori Emiliani (sandwiches), Il Rigoletto (emilian traditional food),
Il Girasole (meat balls), Roberta Notari (polenta)
Handmade Market: Piccolo Vegs for Pots, Giovanni Scafuro, Bread and Jam, Ohioja
VISITORS:
4000 people in three days (from friday h. 19 to sunday h.22)
PARTNERS SECOND EDITION
Partners:
Comune di Reggio Emilia, Fotografia Europea
Sponsors:
Coldiretti, Acetaia San Giacomo, Reggio Motori, Banca Popolare dell’Emilia Romagna
Technical Partners:
d’UVA, Progetto Stagioni, Coop, Baule Volante, Pro Music, Reggio Service,
Messori Arredamenti, Iren
Media Partners:
Helmut
Third edition
1
19-20-21 September 2014, Chiostri di San Pietro, Reggio Emilia
GUESTS:
Authors: Stefania Barzini, Samanta Cornaviera, Davide Longoni, Cucina Mancina,
Massimo Rocco, Paola Sucato, Cornelia Pelletta
Tasting experiences: Fabrizio Gallino, Consorzio Parmigiano Reggiano
0
Workshops: Benedetta Marchi (food photographer), Antonella Scialdone (chef),
Alessandra De Leonardis (performer), Il Semaforo Blu (bookshop), Francesco
Bombardi e Marcello Ligabue (makers), Fico e Uva (blogger), Rise of the Sourdough
Preacher (blogger), Vendetta Uncinetta (blogger), Essent’ial
Live cooking: Angela Agrati-Prange, Marta Scalabrini, La Cucina Verde,
Pasticceria Alfieri, Pasticceria Nuovo Swing
Performance: MM Contemporary Dance Company, Don Pasta, Tempelhof
Street Food: Cremeria Capolinea (ice cream), Pizzaiuolo on the road (pizza), Maido
(Japanese), Roberta Notari (polenta), La Bottega del Tortello (fresh pasta),
Girasole (meat balls), Agricucina (burger), Tigellina (tigelle), Pescheria Campani
(fish), Pasticceria Nuovo Swing (dessert), Lady Caffè (cafè).
VISITORS:
5000 people in three days (from friday h. 19 to sunday h.22)
PARTNERS THIRD EDITION
Partners:
Comune di Reggio Emilia
Sponsors:
Coop, I Reggiani per Esempio
Media Partners:
Cucina Naturale, Lattemiele, Helmut
Technical Partners:
Essent’ial, Reggio Service, Messori Arredamenti, Promusic, Indaco, Iren, Ferred,
d’UVA, Progetto Stagioni, Open Baladin, Leoni, Arci
Friends of Food Immersion:
Banca Popolare dell’Emilia Romagna, Dinamo, Piatto Unico, Re Ghiaccio,
Enoteca Vino Natural Durante, Armandos
Fourth edizione
1
2-3-4 October 2015, Chiostri di San Pietro, Reggio Emilia
GUESTS:
Authors: Chiara Lalli, Carlo Spinelli, Paolo Sorcinelli, Lorella Braglia, Lena Tritto,
Martina Liverani, Italian Stories, Botteghe e Mestieri d’Arte, Caterina Stiffoni, Gianni
Berengo Gardin, Isabella Pedicini, Impact Hub, Ice Dreams, Sgnam, Feat, Eatbit,
Gnammo, Bjull, Faceto, Disanapianta, ZOOlibri, La Giacoma
0
Workshops: Wooding (foraging), Benedetta Marchi (food photographer),
Morimi Kobayashi (miso), Good Food Lab (blogger), Cosa Mangia Camilla (blogger),
Ylenia Tagliafraschi (crafter), Monica Mancini (fermented food), Riccardo Astolfi
(sourdough), Veronica Bagnacani (sourdough).
Tasting experiences: Mirco Marconi (beer), Genuine Education Network (japanese food)
Exhibitions: Food Taboo – Taboolata, Kioke – Artisans of Food,
In Fermento – Le Sirene, QB proposte per la sostenibilità a tavola – REmida
Performances: Dj Set Boosta (Subsonica), Parole e Note (Radio Capital)
Street Food: Il Rigoletto, Pizzaiuolo on the road, Stria, Toma e Tomi, La Bottega
del Tortello, Roberta Notari, Pescheria Campani, Torrefazione Lady Café, Zucchero
a velò, Cremeria Capolinea, Bedda,The Farmers, Food Pyrates, Bastian Contrario
VISITORS:
7.500 people in three days (from friday h. 19 to sunday h.22)
PARTNERS FOURTH EDIZIONE
Partners:
Comune di Reggio Emilia, Arci Comitato Territoriale RE, Food Innovation Program,
Impact Hub, Hurricane Start, Vero Biologico, Acetaia San Giacomo
Sponsors:
Coop, I Reggiani per Esempio
Technical Sponsors:
Promusic, Smeg, Reggio Service, Ferred, Messori Arredamenti,
Materie Plastiche Riunite, TIL, Step Up
LA PAPILLA BRILLA
CONTATTI
Circolo Arci
www.foodimmersionfestival.it
via della Costituzione, 5
42124 Reggio Emilia
www.lapapillabrilla.net
[email protected]
Codice Fiscale: 91149730359
P. IVA: 02529570356
Lucia Catellani +39.348.5203707
Giulia Losi +39.338.4620298