May 10th, 17th, 24th, 31st – 6 p.m.
La Triennale di Milano
La Triennale di Milano, in collaboration with Bocconi University of Milan and University of Bologna, promotes and hosts in its premises every Monday of May a different round table about Italian Cuisine, with the following plan:
A bigger tablecloth
The development of “Auteur”'s Italian Cuisine
Pop art and industrial development
Standards, prototypes and replication in the high-level restaurant industry
From the stove to the territory
The function of the certified restaurants in the economic growth of the wine and food territorial district
Creativity and enlargement
The difficoult cohabitation of management abilities and creativity in high-level restaurant industry
The sector of Italian wine and food, that has experienced a relevant development in the latest years, considers the limits of its organization and management compared to the innovations in the field of cuisine and the Quality Certifications of food and restaurants.
Italian Chefs and economists, Professors of management, businessmen and experts of restaurant industry will talk about this with the moderators Massimo Bergami and Severino Salvemini.