{"id":2121,"date":"2019-11-20T03:37:27","date_gmt":"2019-11-19T20:37:27","guid":{"rendered":"https:\/\/conshochiminh.esteri.it\/news\/dal_consolato\/2019\/11\/conservative-vs-conservative-l\/"},"modified":"2019-11-20T03:37:27","modified_gmt":"2019-11-19T20:37:27","slug":"conservative-vs-conservative-l","status":"publish","type":"post","link":"https:\/\/conshochiminh.esteri.it\/it\/news\/dal_consolato\/2019\/11\/conservative-vs-conservative-l\/","title":{"rendered":"Conservative vs. Conservative. L\u2019evento di apertura della Settimana della Cucina Italiana a HCMC \/  Conservative vs Conservative. S\u1ef1 Ki\u1ec7n M\u1edf M\u00e0n Cho Tu\u1ea7n L\u1ec5 \u1ea8m Th\u1ef1c \u00dd Tr\u00ean To\u00e0n Th\u1ebf Gi\u1edbi T\u1ea1i TP.HCM"},"content":{"rendered":"<p style=\"text-align: justify;\">HCMC \u2013 20 novembre 2019. Contaminazioni e evoluzione continua, ma rispettando le aspettative di un autentico mangiare italiano. Questa la formula che Federico Pinzi, cuoco e imprenditore italiano a Saigon, sta adottando per avvicinare la cultura gastronomica italiana al gusto vietnamita. Con una formazione in chimica e una grande esperienza gi\u00e0 maturata in diversi paesi (Russia, Bielorussia, Filippine, Australia, Singapore, Vietnam), Federico \u00e8 il co-fondatore di Pasta Fresca, una catena di ristoranti italiani specializzati in pasta, con tre locali a HCMC.<\/p>\n<p style=\"text-align: justify;\">Nell\u2019evento di apertura della Settimana della Cucina Italiana a HCMC e nel Sud-Vietnam, intitolato \u201cConservative vs. Conservative. How an Italian restaurateur is approaching the Vietnamese taste for food\u201d, Federico Pinzi ha condotto una brillante conversazione, moderata dal Console Generale Dante Brandi, con food blogger, influencer e giornalisti vietnamiti su come due culture gastronomiche come quelle vietnamita e italiana, di grande tradizione e sapori distinti, possono avvicinarsi, trovare intersezioni e, alla fine, piacersi.<\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p style=\"text-align: center;\">&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;<\/p>\n<p style=\"text-align: center;\">\u00a0<\/p>\n<p style=\"text-align: justify;\">TP.HCM \u2013 20\/11\/2019. Trong \u0111i\u1ec1u ki\u1ec7n ti\u1ebfn h\u00f3a v\u00e0 \u00f4 nhi\u1ec5m nh\u01b0ng lu\u00f4n gi\u1eef nh\u1eefng y\u00eau c\u1ea7u ch\u1ea5t l\u01b0\u1ee3ng cao cho \u1ea9m th\u1ef1c \u00dd. \u0110\u00e2y l\u00e0 c\u00f4ng th\u1ee9c c\u1ee7a Federico Pinzi, b\u1ebfp tr\u01b0\u1edfng v\u00e0 doanh nh\u00e2n ng\u01b0\u1eddi \u00dd t\u1ea1i S\u00e0i G\u00f2n, \u0111ang \u00e1p d\u1ee5ng \u0111\u1ec3 mang \u1ea9m th\u1ef1c \u00dd \u0111\u1ebfn g\u1ea7n h\u01a1n v\u1edbi kh\u1ea9u v\u1ecb ng\u01b0\u1eddi Vi\u1ec7t. V\u1edbi n\u1ec1n t\u1ea3ng v\u1ec1 h\u00f3a h\u1ecdc v\u00e0 kinh nghi\u1ec7m phong ph\u00fa t\u00edch l\u0169y \u0111\u01b0\u1ee3c trong qu\u00e1 tr\u00ecnh l\u00e0m vi\u1ec7c \u1edf c\u00e1c qu\u1ed1c gia kh\u00e1c nhau (Nga, Belarus, Philippines, \u00dac, Singapore, Vi\u1ec7t Nam), Federico \u0111\u1ed3ng s\u00e1ng l\u1eadp Pasta Fresca, m\u1ed9t chu\u1ed7i th\u1ef1c ph\u1ea9m \u00dd chuy\u00ean v\u1ec1 m\u00ec \u1ed1ng (pasta), v\u1edbi ba c\u01a1 s\u1edf t\u1ea1i TP.HCM.<\/p>\n<p style=\"text-align: justify;\">T\u1ea1i bu\u1ed5i khai m\u1ea1c Tu\u1ea7n L\u1ec5 \u1ea8m Th\u1ef1c \u00dd t\u1ea1i TPHCM v\u00e0 c\u00e1c t\u1ec9nh th\u00e0nh ph\u00eda Nam v\u1edbi ch\u1ee7 \u0111\u1ec1 \u201cConservative vs. Conservative. C\u00e1ch c\u00e1c nh\u00e0 h\u00e0ng \u00dd ti\u1ebfp c\u1eadn kh\u1ea9u v\u1ecb \u1ea9m th\u1ef1c ng\u01b0\u1eddi Vi\u1ec7t\u201d, Federico d\u01b0\u1edbi s\u1ef1 d\u1eabn d\u1eaft c\u1ee7a T\u1ed5ng L\u00e3nh s\u1ef1 Dante Brandi, \u0111\u00e3 c\u00f3 m\u1ed9t bu\u1ed5i \u0111\u1ed1i tho\u1ea1i s\u00f4i \u0111\u1ed9ng v\u1edbi c\u00e1c bloggers \u1ea9m th\u1ef1c, c\u00e1c influencers v\u00e0 ph\u00f3ng vi\u00ean, bi\u00ean t\u1eadp vi\u00ean v\u1ec1 c\u00e1ch hai n\u1ec1n v\u0103n h\u00f3a \u1ea9m th\u1ef1c \u00dd-Vi\u1ec7t v\u1edbi nh\u1eefng truy\u1ec1n th\u1ed1ng \u0111\u1eb7c tr\u01b0ng v\u00e0 kh\u1ea9u v\u1ecb ri\u00eang bi\u1ec7t c\u00f3 th\u1ec3 giao nhau v\u00e0 cu\u1ed1i c\u00f9ng h\u00f2a h\u1ee3p v\u1edbi nhau.<\/p>\n<p style=\"text-align: justify;\">#ItalianTaste2019<\/p>\n","protected":false},"excerpt":{"rendered":"HCMC \u2013 20 novembre 2019. Contaminazioni e evoluzione continua, ma rispettando le aspettative di un autentico mangiare italiano. Questa la formula che Federico Pinzi, cuoco e imprenditore italiano a Saigon, sta adottando per avvicinare la cultura gastronomica italiana al gusto vietnamita. Con una formazione in chimica e una grande esperienza gi\u00e0 maturata in diversi paesi [&hellip;]","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"class_list":["post-2121","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/posts\/2121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/comments?post=2121"}],"version-history":[{"count":0,"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/posts\/2121\/revisions"}],"wp:attachment":[{"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/media?parent=2121"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/conshochiminh.esteri.it\/it\/wp-json\/wp\/v2\/tags?post=2121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}