news - AEROPORTI DI ROMA
Fiumicino, 13 March 2017 – Two new stars of Roman and Lazio cuisine were lit today at the Italian Food Street in International Departure Area E at the Leonardo da Vinci airport. In fact, Gianfranco Pascucci and Sandro Serva, two of the best-known award-winning chefs of Lazio, prepared and offered their culinary delicacies to the numerous passengers present, putting on a true cooking show in the unlikely setting of an international departure area.. This initiative confirms, once again, the capacity of the airport in the Capital city to be an ambassador of quality Italian food to the international public with an excellent restaurant selection. There are, in fact, various restaurants in area E managed by the major players in the segment, which range from Mediterranean products, Asian menus or gourmet burgers, with the steady presence of award-winning chefs of the calibre of Heinz Beck and Christina Bowermann, who have further enriched the airport's selection with their own world-renowned culinary creations.
Kicking off the Cooking Show were Nicola Zingaretti, President of the Lazio Region, Esterino Montino, Mayor of Fiumicino, and Ugo de Carolis, ADR Managing Director. The chefs offered passengers in transit the excellence of regional cuisine in the form of dishes of their own creation, supported in their performance by a team of students from the Baffi hotelier institute of Fiumicino and the Sereni agrarian institute of Rieti, involved in the initiative by Aeroporti di Roma.
The event, organised by ADR, along with the Lazio Region and ARSIAL, saw vast participation by passengers, both Italian and foreigners, who were thereby able to discover the culinary selection available in area E, which is arranged along a true “Italian food street” with the best of typical Made in Italy products. In fact, in an area that spreads out over more than 3,000 square metres, you can find various culinary types and combinations that take into consideration the unavoidable variables for a passenger: “consumption time”, “price” and “territorial specificity”. This was the setting where the chefs took turns, offering travellers dishes made exclusively with products from Lazio: Sandro Serva prepared a carp from the Lago del Salto in a poppy crust with cooked potato mayonnaise and red turnips, accompanied by spring cress and artichoke egg with topinambur sauce and spearmint drops, whereas Gianfranco Pascucci cooked a seafood variation of a chickpea pasta and seafood lasagna.
The culinary event, in which the Federalberghi council also participated, was available for all travellers' viewing pleasure thanks to video screens where the live Cooking Show was broadcast.
Aeroporti di Roma, Company of the Atlantia Group, manages and develops the airports of Rome Fiumicino and Ciampino and undertakes other activities relating and complementary to airport management. Fiumicino operates through four passenger terminals. It is dedicated to business and leisure clients on national, international and intercontinental routes; Ciampino is mainly used by low-cost airlines, by express-couriers and for operations of the General Aviation. In 2016 he ADR airport system registered over 47 million passengers, with more than 230 destinations across the world reachable from Rome, thanks to around 100 airlines operating in the two airports.
PUBLIC RELATIONS AND INSTITUTIONAL AFFAIRS DEPARTMENT
Press and new media office