Dénia participates in the FORME 2020 fair in Bergamo to talk about local product and tourism

November 25 from 2020 - 11: 05

Dénia has had a prominent presence this weekend at the FORME 2020 fair organized by the Italian city of Bergamo and which this year has largely been held in virtual format. Dénia has presented a presentation at the meeting of Creative Cities of Gastronomy of the UNESCO network and has contributed two samples of local cheese in a fair that the city traditionally organizes around dairy products and in particular cheeses.

On Friday, in a meeting coordinated by the Comune di Bergamo, inaugurated by its mayor, Giorgio Gori, representatives of nine UNESCO Creative Cities participated in a day of debate with the title “Food. Restart from Creativity ”(Food. Restart from Creativity) where ideas and projects were noted to reactivate the agri-food chain of the cities. The director of the Office and Creativity of Dénia, Floren Terrades, focused his intervention on the good practices to be deployed in tourist destinations and the importance of the local product as a reference of singular offer. In addition to Dénia, the three cities of Italian Gastronomy (Alba, Parma and the host Bergamo), Belo Horizonte (Brazil), Tucson (United States), Östersund (Sweden), Bergen (Norway) and the Spanish Burgos contributed presentations.

The international summit of UNESCO Creative Cities took place within the so-called FORME Program, a fair of activities that the city of Bergamo has been organizing around food and cheese. The Italian city is the one with the most varieties of cheeses recognized in the European Union, and they are its great gastronomic reference. At the same time, samples and debates were organized around dairy products, and the cities of the UNESCO network were invited to contribute local cheeses, which throughout the weekend were available to everyone in a virtual exhibition.

Dénia contributed two Valencian cheeses of artisan production and common in markets, shops and restaurants in the Marina Alta. One was a pasteurized and cured goat cheese, maturing for 25 to 40 days, produced by “Quesería San Antonio” (Callosa d'en Sarrià), a family business with a long tradition that has won important awards and recognitions in international competitions. . Two of its cheeses obtained in 2018 the Gold Medal of the World Cheese Awards held in Bergen, Creative City of Gastronomy.

The other cheese came from the last cow farm that resists in the neighboring region of La Safor, "La Taulaïna Ganadera", and it was a fresh napkin cow cheese, made in the way that the shepherds of the Navy and the Safor. The cows on this farm located in the Marjal de Gandia feed on grass, natural forage and oranges. His milk won the Cántara de Oro award in 2008.

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