Taste Ring: Allergies and gluten/lactose intolerances ... What is the future for bread, pasta, milk, butter and cheese?

Stazione Leopolda - area ring

In the Taste Ring - the cultural-gastronomic arena, the place for debates and ideas orchestrated by the Gastronaut, Davide Paolini - programme:

 
Sunday March 8th, 4.00 p.m.
 
“Allergies and gluten/lactose intolerances are revolutionizing our cuisine.  What is the future for bread, pasta, milk, butter and cheese? And what are the consequences for producers and caterers who are obliged to list any allergens contained in every recipe on the menu?” 

Participants:
Aldo Cursano, president – Fipe Toscana
Marco Stabile, chef – Ristorante Ora d’Aria
Vito Mollica, chef – Ristorante Il Palagio, Four Seasons Hotel Firenze
Piero Gabrieli, marketing director – Molino Quaglia
Riccardo Deserti, director – Consorzio Parmigiano Reggiano