“Tradition is a successful innovation”

Starting with a quote by Oscar Wilde, we will tackle the topic of the link between tradition and innovation for chefs and also for catering, now a superstar, that cannot remain separate from the digital world in its promotion and in daily work. PR work in haute cuisine has been able to reinvent itself in its own, very "onlife" way, with a continuous link between new and old media, but with different methods and goals.

Yet, for example, Italy is not included, as it deserves to be, as one of the "50 Best". This is a ranking "capable of increasing tourism flows a hundredfold by transforming places into destinations" and of impacting the average gastronomic imagination by changing the perception or even the tourist economy of a nation (see Denmark or Peru).

What and how to improve?
We will be guided on this journey by Paolo Vizzari, a famous food and wine critic with very clear ideas on the link between catering, innovation and tourism.

We will talk about this at the Tartufo Bianco d’Alba White Truffle International Trade Fair, which will bring data on the digital impact of the last edition, and with two PR/social media managers of important restaurants, including ones with Michelin stars.

Case history:
Ristorante [bu:r], Milan
Restaurant La Madernassa ** chef Michelangelo Mammoliti – Guarene (Cuneo)
Opera Torino chef Stefano Sforza – Turin
Restaurant Il Porticciolo* chef Riccardo Bassetti – Laveno Mombello (Varese)