HOME Recipes

The “Manifesto” of Women in Food (Cook) was born. Among the points, the promotion of women who write about food and wine

It ended with the drafting of a programmatic manifesto focused on the future of women in the sector. food & winethe second edition of WOMEN IN FOOD – women’s food forumthe event of To cook,monthly cooking magazine Corriere della Sera directed by Angela Frenda, which for two days, Wednesday 28 and Thursday 29, brought together 60 chefs, food writers, writers, entrepreneurs, winegrowers, producers and communicators to Relais Sant’Uffizio of Penango, in the region of Asti.

women in food aims to be a networking and mentorship starting point for women who want to choose the world of food as a place of expression, creativity and personal development.

In this sense, the 4 thematic tables were held which saw the guests of the event work around specific themes, thus developing a series of programmatic points which will constitute the poster 2022.

Food & body: greater sensitivity is needed in those who work in the foodto promote women’s freedom of expression and defend the uniqueness of women’s bodies.

Writing and food communication: we must promote women who write about food in search of a narrative key that moves further and further away from the rules of marketing, but which on the contrary claims a purity of storytelling. We must promote the birth of a food writing feminine, especially in Italy, increasingly close to noble narrative categories.

Oenological communication: communication should never be standardized, each company must communicate its identity and uniqueness and differentiate the story according to the audience. Beyond the technical language for professionals, the history of wine must be valued as a vector of knowledge and appreciation of a territory and its producers. We need to use new languages, from art to music to fashion, to be captivating.

Catering and entrepreneurship and cooking: know how to delegate, assert yourself, plan, not reduce the complexity of your work and your role, feel and define yourself as a leader, establish non-militaristic but inclusive leadership, change the language of the world of cooking, create a network and mentoring.

“For the second year, Women in Food celebrates the female talents of the sector with an event which is in fact an opportunity for chefs, journalists, food columnists, writers, nutrition experts, wine critics, producers, entrepreneurs to meet and exchange. Women with a minimum common denominator: having known how to make their way and create value in catering, publishing, communication, social networks, oenogastronomy. » – explains Angela Frenda, editorial manager of COOK and artistic director of the event – “Women, who are increasingly present in this sector, and with whom we are considering future objectives so that gastronomy and wine are increasingly a driver of growth and opportunities for women. A manifesto was born from the two days of debate, and the novelty of this year is the creation of a scientific committee which will give substance to the spirit of Women in Food. »

On-stage reward the 20 women selected by the editorial staff of To cook as “women of the year 2022”: they are those who over the past twelve months have been able to best represent female talent in the world of gastronomy and wine, for innovation, creativity and inclusion. Alessandra Augellopastry chef, food blogger, food designer and photographer; Valentina DeSantisbest hotelier of the year 2022; Tracy Eboigbodinwinner of Masterchef Italia 11; Fanti pinkmanager and agricultural entrepreneur of Vistamare; Francesca Fariello and Chiara Rattihead and social media manager; Francesca Giovanninifood blogger; Angela Haizhen Leirestorative; Giovanna Hoangfood blogger and food writer; Valentina Leporatibaker and pastry chef; Aurora Mazzucchellichef “Casa Mazzucchelli” and “Mollica”; Alessandra Mionentrepreneur and TV presenter (Frau Knam); Wilma Oliverio, CEO. Eatertainment Company, a food consulting company founded with her husband Alessandro Borghese; Chiara Pavanhead of “Venissa”; Noemi Pizzaghellawine producer; Valentina RaffaelliChief “Follonico”; Carlotta Santolinimarine biologist and entrepreneur; Sara ScarsellaChief “Sintesi”; Daniela Senatorfounder of Biancamore; Gaia Trussardientrepreneur and associate of Marcel Boum; Fosca Vezzullicoffee researcher and sommelier.

One of the novelties of 2022 is the creation of the Scientific Committee of Wirelessmade up of Angela Frenda, Marella Levoni, Carolina Vergnano, Chiara Coricelli, Simonetta Agnello Hornby, Viviana Varese, which will meet periodically with the aim of identifying spaces for women in the world of food and wine and offering them concrete means. The idea is also to create a newsletter dedicated to guests of all editions of Wirelessto report on the activities of the Committee and create new opportunities for women.

In a first act, the Committee announced a series of training and professional opportunities: three courseswhich will be held at International cooking school by Alma, educational partner of the event in: Pastry shopoffered by the school itself; gourmet pizzasupported by Levoni; cooking techniquesmade available by Spa Pietro Coricelli; And two paid internships in the company, offered by Cafe Vergnano.

The significant opportunities identified by women in food will be offered to women in difficult circumstances, selected by third-party associations: Pangea Onlus Foundation, House of battered women in Milan (Cadmi) And Sermig.

Along with journalists from To cookCorriere della Sera atwomen in foodmany women protagonists who have distinguished themselves, in Italy and abroad, for having transformed food into a factor of accountability women, such as: food entrepreneurs Valentina De Santis, Rosa Fanti, Alessandra Mion (Frau Knam), Wilma Oliverio, Gaia Trussardi, Daniela Senatore; the winegrowers Marina Cvetic And Miriam Masciarelli, Arianna Occhipinti, Jose Rallo, Marilisa Allegrini; the cookers Leonor Espinosa, Georgina Hayden, Manon Fleury, Viviana Varese; food writers Emiko Davies, Maria Teresa Di Marco, Olia Hercules, Mariangela Russo, Irene Berni; the journalist and wine critic Monica Larner; Stevie Kim, Italian wine podcast author; director of Bon Appetit America Dawn Davis; philosopher Maura Gancitano.

All the information about winners and guests of women in food are available oncook.corriere.it and on social networks @cook.corriere.it where it is also possible to see, or re-watch, the closing of the event and many moments of the two days of women in food. On womeninfood.it information on the entire event program is available.

For its second edition Women in food – the forum for women in food sees by his side: Spa Pietro Coricelli, Lancia Y, Levoni, Caffè Vergnano – Main partner; Gold of Montferrat And Visit Piemonte – Hotel partner; Velierdistributor of Hendrick’s brands, Flower of Cana And Billecart Salmon – Beverage partner. For the gala dinner women in food: dishes by Luisa Beccariaflowers and music by Rosalba Piccinni from Pota fioricellar wines Marco Bonfante.

women in food is part of multi-channel editorial system dedicated to cooking and the food universe linked to the brand To cook of Corriere della Sera which, under the editorial and artistic responsibility of Angela Frenda, is on newsstands and in digital edition with the free namesake attached to the newspaper; on the territory with animations Direct State-of-the-art cooking And Cook’s Award, and online with the site cook.corriere.it, real “House ofevents Direct, of the direct with guests and chefs and a lot initiatives that even through the pages social, Facebook And instagram, @cuisinier.corriere involve the greater community of Cookers. In cook.corriere.itmoreover, beyond 6 thousand recipes, surveys, interviews, character stories and the video section with new and educational featuresfrom traditional recipes to author proposals, also possible thanks to editorial kitchen: not only place to create new recipesbut real video production center.

The system is completed by: the weekly newsletter To cook; the masters of RCS Academywith the scientific direction of Angela Frenda: “Food and beverage management: innovation and sustainability”intended for young graduates, e “Food and wine: communication, digital marketing and sustainability”, for managers and professionals; the bookslike “The perfect dinner” and “Me (my) great classics” by Angela Frenda, published by Solferino and available in bookstores.

Leave a Comment