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44.7994003
10.3279047
Tradizione E Sostenibilità: Viaggio Del Sapore Tra Ricerca E Innovazione
Date
Fri 05 April 2024
Timings
16:30 - 17:45
Entry
Free
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Intervengono Riccardo Forapani, chef de cuisine ristorante Cavallino Federico Galloni, vicepresidente Consorzio del Prosciutto di Parma Tania Toscani, ufficio ricerca e qualità Consorzio del Prosciutto di Parma Conduce Marisa Fumagalli, giornalista Corriere della Sera A cura del Consorzio del Prosciutto di Parma