On Messaggero Veneto there is a nice interview of Laura Pigani to our chef Andrea Canton, who proposes a method to relaunch Pordenone: more synergy between restaurateur that could be colleagues and not competitors.
It’s necessary to bet on local products in order to contribute to the growth and reborn of the Friuli Venezia Giulia producers too, and in particular of Pordenone zone, fine products that allow the restaurateurs to propose high quality dishes and to satisfy picky eaters.