Immersion in the Cross-Border Culinary Heritage

Programme 2014 - 2020 INTERREG V-A France - Italy (ALCOTRA)

Date of latest update: 2024-03-25

Description

Description (EN):

IMAPCT project is born due to the necessity to ameliorate the formation offer, making it: • More in adequacy with needs of the territory and of the hostel and touristic sector. • In capacity to promote at the cross-border scale the local excellence, thorough the construction of system of co-engagement from organisms of formation, companies and local producers . • It’ll be an exchange between partners: APRO is interested by the formation between school and work, guided by its partners the Faculty of profession and Hotel School, from its side, the Faculty wants to go deeper in the concept of “Kilometre 0” and its application in the valorisation of local products. IMPACT prevented a binational formation cursus in the field of tourism and hotelier, which involve students of the Accademia Alberghiera of APRO Formazione and students from the Ecole Hôtellière of Cannes. Students associated to the project participate to a formation characterized by: • Numerical Pedagogic methods, with a part of the lesson in streaming with Cannes. • Traineeships in restaurants of Alba and Cannes. • Activities of formation developed with the implication of local actors (touristic groups, local communities, companies). Objectives of the program are: • Give opportunity to young to find a work easily on the Franco Italian territory. • Develop a new manner to teach, thorough the use of numerical technologies and abroad exchanges. • Facilitate the collaboration between School and local collectivises, restaurateurs and producers of the territory.

Description (IT):

Il progetto IMPACT nasce dal bisogno di implementare l’offerta formativa locale rendendola: • maggiormente rispondente alle esigenze del territorio e del comparto turistico-alberghiero; • capace di valorizzare su scala transfrontaliera la dimensione di eccellenza locale, attraverso la costruzione di un sistema che vede il coinvolgimento di enti di formazione, imprese e produttori locali; • più articolata, scambiando buone pratiche e acquisendo competenze specifiche: APRO, capofila del progetto, è interessato alle esperienze di alternanza scuola/lavoro consolidate dal suo partner. Faculté des Métiers &Ecole Hôtelière; mentre l’Ecole Hôtelière intende approfondire il concetto e l’applicazione del principio del Km 0 e della valorizzazione dei prodotti locali. IMPACT prevede un percorso di formazione binazionale nel settore turistico-alberghiero, che coinvolge gli allievi dell’Accademia Alberghiera di APRO Formazione e dell’École Hôtelière di Cannes. Ai ragazzi coinvolti nel progetto viene offerto un percorso contraddistinto da: • un importante utilizzo di metodologie didattiche digitali con parte delle lezioni programmate in streaming con Cannes; • stage in ristoranti di Alba e Cannes; • attività formative ideate con il coinvolgimento degli attori locali (ristoratori, consorzi turistici, enti locali, aziende). Gli obiettivi di IMPACT: • Facilitare l'occupazione giovanile sul territorio italo-francese; • Sviluppare un nuovo modo di fare scuola, attraverso l’uso di tecnologie digitali e scambi all’estero; • Agevolare la collaborazione tra la scuola e gli enti locali, i ristoratori e i produttori del territorio.

Description (FR):

Le projet IMPACT naît du besoin d’améliorer l’offre de formation en la rendant : • Plus adaptée aux besoins du territoire et du secteur touristique et hôtelier; • Capable de valoriser à l’échelle transfrontalière la dimension d’excellence locale, à travers la construction d’un système de co-engagement de la part des organismes de formation, entreprises et producteurs locaux; • Mieux structurée par l’échange de bonnes pratiques et l’acquisition de compétences spécifiques : le chef de file APRO est en effet intéressé par la formation en alternance école et travail, menée par son partenaire la Faculté des Metiers et Ecole Hôtelière ; de son côté, celle-ci souhaite approfondir le concept du « kilomètre 0 » et son application dans la valorisation des produits locaux. IMPACT prévoit un cursus de formation binational dans le secteur touristique et hôtelier, qui implique les élèves de l’Accademia Alberghiera di APRO Formazione, et ceux de l’Ecole Hôtelière de Cannes.Les élèves associés au projet participent à une formation caractérisée par : • Des méthodes pédagogiques numériques, avec une partie des cours en streaming avec Cannes; • Des stages dans des restaurants d’Alba et Cannes; • Activités de formation mises en place avec l’implication d’acteurs locaux (restaurateurs, groupements touristiques, collectivités locales, entreprises). Les objectifs du programme sont : • Permettre aux jeunes de trouver un travail plus facilement sur le territoire franco-italien; • Développer une nouvelle manière d'enseigner, à travers l’usage des technologies numériques et des échanges à l’étranger; • Faciliter la collaboration entre école et collectivités locales, restaurateurs et producteurs du territoire.

Achievements (EN):

With the beginning of autumn 2020, the partnership between the Alba and Cannes academies reaches the end of their journey: three years in which you can experiment with a new way of teaching. Eighty Italian and French students had the opportunity to train, work, collaborate, exchange skills and overcome language barriers. The main protagonists were Italian and French cuisine, and especially traditional dishes. The local chefs have chosen excellent recipes and ingredients to teach students the values of haute cuisine, its connection to the region and its history. Educational dinners, cooking competitions and local events – including Cusine Cannoise en fete and the Alba Truffle Fair – provided the framework for experiments in this field in collaboration between teachers, students and academies. Traineeships at major catering establishments have strengthened ties with the region. Digital teaching with online language courses, webinars on entrepreneurship and communication as well as streaming video recipes has made it possible to fully experience the European horizon of the project, shorten distances and experiment with new, more comprehensive and up-to-date training opportunities. In addition, there is a heritage – entirely “European” – that will enable the two territories of Alba and Cannes to continue to offer innovative teaching and to develop projects that look forward to the future: High-tech cooking workshops, online video courses, territorial videos, stories on Italian and French social media. A project that has overcome borders – real and digital – to create what we want to imagine as a “new European generation”.

Website: https://impactalbacannes.eu/index.php/it/

Expected Results (EN):

IMPACT main activity is cross-border professional formation in the culinary sector. Numeric is a prvilegied secotr to deelop this teaching: online seminar, language lessons and storytelling of territory in streaming. These activities organised in the scope to reinforce intercultural exchanges are concretised after thorough abroad internships. Aimed public is young people between 16 and 18 years, registered to professional formations of partners in Piedmont Region and Provence-Alpes-Côtes d’Azur. The second fundamental activity of the project is the organisation and the participation to some gastronomic and culinary events, as for example, the creation of a new festival of cross-border cuisine festival in Alba and Cannes. The program will realise: • 660 hours of cross-border formation. • 80 students (40 Frenchs and 40 Italians). • 20 teachers (10 Frenchs and 10 Italians). • 50 companies and local actors (25 Frenchs and 25 Italians). • 120 hours of participation to various events in France and in Italie, in which 6 big culinary and gastronomic events, 4 culinary concours, and 6 cross-border didactic borders. • 1 agreement between companies and local actors. • 1 new professional qualification for cross-border cuisine. • 50 video on territory and traditional receipt. • 70% of employment rate on the cross-border territory. Expected results are especially: • The creation of a binational pedagogic model, reproducible in times and transposable to other contexts and other fields. • The amelioration of pedagogic methods and insertion toward employment by partners. • Direct economic effects on hotel-tourisic sector, which benefited to actualized competences, cross-border, linguistics and digitals.

Expected Results (IT):

L’attività principale di IMPACT è la formazione transfrontaliera professionale in materia di cucina. Essa si avvale del supporto digitale: webinar, ore di formazione linguistica e di storytelling del territorio in streaming. Queste attività, organizzate con l’intento di rafforzare gli scambi interculturali, si concretizzano ulteriormente tramite tirocini all’estero. Si rivolge ai giovani tra i 16 ed i 18 anni iscritti ai corsi di formazione professionale dei partner nelle Regioni Piemonte e Provence-Alpes-Côte d'Azur. La seconda attività importante del progetto consiste nell’organizzazione e partecipazione a diversi eventi gastronomici e culinari tra cui la creazione di un nuovo festival di cucina transfrontaliera nelle città di Alba e Cannes. Il progetto prevede: • 660 ore di formazione transfrontaliera. • 80 studenti (40 francesi e 40 italiani). • 20 docenti (10 francesi e 10 italiani). • 50 aziende e attori locali (25 francesi e 25 italiani). • 120 ore di partecipazione a eventi e concorsi in Francia e in Italia tra cui 6 grandi eventi culinari e gastronomici, 4 concorsi culinari e 6 cene didattiche transfrontaliere. • 1 accordo quadro con aziende e attori locali. • 1 nuova qualifica professionale sulla cucina transfrontaliera. • 50 prodotti video sul territorio e sulle ricette della tradizione. • 70% il livello di occupazione sul territorio transfrontaliero. I risultati attesi sono principalmente : • La creazione di un modello didattico bi-nazionale replicabile nel tempo e trasferibile in altri ambiti e contesti; • Il miglioramento delle performance didattiche e di job placement dei partner; • Delle ricadute dirette sul sistema turistico-alberghiero che beneficia di competenze aggiornate, transfrontaliere, linguistiche e digitali.

Expected Results (FR):

L’activité principale d’IMPACT est la formation professionnelle transfrontalière dans le secteur culinaire. Le numérique est un support privilégié pour mettre en œuvre cet enseignement : séminaire en ligne, cours de langue et storytelling du territoire en streaming. Ces activités organisées dans le but de renforcer les échanges interculturels se concrétisent ultérieurement par le biais de stages à l’étranger. Le public visé sont les jeunes entre 16 et 18 ans inscrits dans les formations professionnelles des partenaires dans les Régions Piémont et Provence-Alpes-Côtes d’Azur. La seconde activité fondamentale du projet consiste en l’organisation et la participation à plusieurs évènements gastronomiques et culinaires, comme par exemple la création d’un nouveau festival de cuisine transfrontalière dans les villes d’Alba et Cannes. Le projet proposera • 660 heures de formation transfrontalière. • 80 étudiants (40 français et 40 italiens). • 20 enseignants (10 français et 10 italiens). • 50 entreprises et acteurs locaux (25 français et 25 italiens). • 120 heures de participation à divers évènements en France et en Italie, dont 6 grands évènements culinaires et gastronomiques, 4 concours culinaires, et 6 dîners didactiques transfrontaliers. • 1 accord-cadre entre entreprises et acteurs locaux. • 1 nouvelle qualification professionnelle sur la cuisine transfrontalière. • 50 vidéos sur le territoire et les recettes traditionnelles. • 70% le taux d’emploi sur le territoire transfrontalier.. Les résultats attendus sont principalement : • La création d’un modèle pédagogique binational reproductible dans le temps et transposable à d’autres domaines et contextes; • L'amélioration des méthodes pédagogiques et d’insertion vers l’emploi par les partenaires; • Des retombées directes sur le secteur touristico-hôtelier, qui bénéficie de compétences actualisées, transfrontalières, linguistiques et digitales.

Thematic information

Tourism Education and training Agriculture and fisheries and forestry

Specific Objective: Increasing the supply of education, training and skills in the cross border area

Thematic Objective: (10) investing in education, training and vocational training for skills and lifelong learning by developing education and training infrastructure

Investment Priority: (10 ETC) ETC specific, for cross-border cooperation: investing in education, training and vocational training for skills and lifelong learning by developing and implementing joint education, vocational training and training schemes

Partners (2)

Lead Partner: APRO FORMAZIONE S.C.A R.L.

Address: Strada Castelgherlone 2/A, 12051 ALBA, Italy

Legal status: private

Website: http://www.apro-fp.it

Total budget: EUR 764 006.25

ERDF budget: EUR 649 405.31

VILLE DE CANNES

Name: VILLE DE CANNES

Address: 54/56 rue de Cannes, 6150 CANNES, France

Legal status: public

Website: http://www.cannes.com/

Total budget: EUR 509 072.40

ERDF budget: EUR 432 711.54

Partners map

Partners and Projects info

APRO Formation S.C.A.R.l

Immersion in the Cross-Border Culinary Heritage

Partners and Projects info

Cannes City

Immersion in the Cross-Border Culinary Heritage

Lead partner

Project partner

Summary

Project name (EN): Immersion in the Cross-Border Culinary Heritage

Project name (IT): Immersione nel Patrimonion Culinario Transfrontaliero

Project name (FR): Immersion dans le Patrimoine Culinaire Transfrontalier

Project acronym: IMPACT

Project start date: 2017-09-04

Project end date: 2020-09-03

Project status: closed

Total budget/expenditure: EUR 1 273 078.65

Total EU funding (amount): EUR 1 082 116.85

Co-financing sources:

ERDF: Amount, .

Documents

Documents on this project are listed below, and organised by category. Please note field "Data source", attached to each document. Keep.eu users are free to use these documents as long as they mention the data source and keep.eu.

Videos / films

Andrea Ferrucci - È nata la panna cotta

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Fabrizio Tesse - Risotto carnaroli, pesche di Volpedo e fois gras

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Natale Manzo - Approfondimento sul bue piemontese

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Stefano Bongiovanni, Fabrizio Peirotti - Bollito misto piemontese

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Dennis Panzeri - Fresco di cereali e verdure, gianduiotto con fragole del Roero e biscotto nocciola

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Jerome Migotto - Lumache piselli e menta

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2020-07-22

Languages: en, fr, it

Luca Zecchin - Animelle e cervella fritte con maionese al wasabi ed asparagi

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Gabriele Boffa - Risotto al peperone affumicato e olive taggiasche

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Flavio Costa - Tinca gobba, crema all'uovo affumicato ed asparagi

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Damiano Nigro - Controfiletto di fassona cotto rosso, salsa vino rosso, patata, agretto e nocciola

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Enrico Marmo - Mousse di cioccolato all'acqua faba, fragole e fiori di sambuco

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Marc Lanteri - Scamoncino di fassone, scalogno confit, vellutata di patate al ginepro di Tenda

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Stefano Paganini - Ravioli liquidi di nocciola, asparagi e roccaverano

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Pasquale Laera - Risotto chiocciole, lumachine di mare e limone tostato

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Michelangelo Mammoliti - In Fiore

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Manolo Allochis - Vitello tonnato di nuova generazione

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Federico Gallo - Tonno di coniglio, crema all'aglio dolce, olive taggiasche e limone

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Elide Mollo - Fritto misto piemontese

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Davide Palluda - Fassona dalla testa ai piedi

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Christian Meloni Delrio - Declinazione di trota fario e salmerino delle valli di Plesio

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Andrea Larossa - Risotto Piemonte

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-12

Languages: en, fr, it

Alessandro Boglione - Ricette per delivery

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Alberto Bai - Uovo alla valpellinentze

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Walter Ferretto - Gamberi viola, piselli, lamponi e pistacchi

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Enrico Crippa - Insalata 21, 31, 41, 51 - Approfondimento sugli ingredienti

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Enrico Crippa - Insalata 21, 31, 41, 51

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/videoricette-a-4-mani

Publication date: 2022-10-04

Document date: 2021-04-08

Languages: en, fr, it

Alba-Style Raw Meat

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Vitello tonnato

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Cortemilia Hazelnut Cake with Rum Zabaglione (1)

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Cortemilia Hazelnut Cake with Rum Zabaglione (2)

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Sambuco Lamb Shoulder Cooked in Hay, Tubers and Roots

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Raviolis aux pommes de terre

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Lamb Leg Casserole, Spring Onions, Potatoes and Asparagus.

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Pear and Chocolate Tart

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Panna Cotta with Amaretto and Peaches in Win

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Rabbit Tuna, Roots

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-14

Languages: en, fr, it

Arborio Rice with Artichokes, Rabbit Livers in Wine

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-14

Languages: en, fr, it

Rabbit Meatballs, Peas and Pea Shoots

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Roasted Carmagnola Gray Rabbit Leg, Plum Preserve and Potatoes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-14

Languages: en, fr, it

Carmagnola Rabbit with Peppers

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-15

Languages: en, fr, it

Guineafowl Ravioli in Broth, Mushrooms and Truffle

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-14

Languages: en, fr, it

Guineafowl Ravioli in Broth, Mushrooms and Truffle

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/prodotti-del-territotio

Publication date: 2022-10-04

Document date: 2021-04-14

Languages: en, fr, it

Roast Pigeon, Savoy Cabbage and Porcini Mushrooms

Attachment type: link

Type of document: Video / film

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Publication date: 2022-10-04

Document date: 2021-04-14

Languages: en, fr, it

Roasted Guineafowl with Barbera, Sweet Carrots with Raschera

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Stracci Pasta with Chicken Liver Ragout

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Petto di cappone di Morozzo arrostito, patate e mele

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Morozzo Capon Galantine, Bra Sausage and Vegetables

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Egg, polenta and trifulao

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Shepherd's Breakfast

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18 - Oltre i confini di Langa e Roero

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Document date: 2020-05-13

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17 - L’effervescenza della Langa

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16 - MGA valorizzare i singoli territori

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15 - Aristocrazia ed eleganza

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14 - La regalità diventa vino

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13 - Tra le sabbie di un grande territorio

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12 - Una perla sui colli di Verduno

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11 - L’eleganza di un grande vitigno

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10 - Forza e gioventù in un bicchiere

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9 - Il sole delle Langhe

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8 - Una stella “a bacca bianca”

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7 - La freschezza del Roero

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6 - Il processo di vinificazione in rosso

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5 - Il processo di vinificazione in bianco

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4 - Le “Bolle” del Piemonte

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3 - Roero La nobiltà nel calice

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2 - Langa Uno sguardo sui grandi vini

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1 - Piemonte - Le radici del vino

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10 - Social Media Marketing: Cyberbullismo e Identità Digitale

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Document date: 2020-07-24

Languages: en, fr, it

09 - Diventare Imprenditori: Business Plan

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Immersion in the Cross-Border Culinary Heritage

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08 - Diventare Imprenditori: Strategia di Comunicazione

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07 - Diventare Imprenditori: Aspetti Finanziari

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06 - Diventare Imprenditori: Analisi del Mercato

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05 - Diventare Imprenditori: Analisi del Target

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04 - Social Media Marketing: Advertising

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03 - Social Media Marketing: Instagram

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02 - Social Media Marketing: Facebook

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Document date: 2020-07-24

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Becoming entrepreneurs

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Bourride de lotte

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Viennoiseries

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Barbajuans

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Carré d'agneau en croûte d'herbe - Tian de légumes

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Languages: fr, it

Boeuf sauté sauce Raïto - Pommes sautées

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lou fassum

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tropezienne

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Document date: 2021-01-18

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Rouget à la Niçoise - Panisses pôélées

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La trouchia

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Les Petits Farcis

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Videoricette - Tajarin salsiccia di Bra e porri

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Videoricette - Carne battuta al coltello

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Videoricette - Cardo gobbo con fonduta di raschera

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Videoricette - Involtino di peperone con mousse di tonno

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Videoricette - Bollito misto con salse e lingua alla giardiniera

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Videoricette - Dolci piemontesi della tradizione

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Videoricette - Pasticceria Secca piemontese

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Videoricette - Zabajone al moscato d'asti

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Videoricette - Ravioli verdi di fonduta

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Videoricette - Agnolotti alla piemontese

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Videoricette - Tonno di coniglio e carpione di verdure

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Videoricette - Salame al cioccolato e torcetti al burro

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Videoricette - I dolci piemontesi: Mattone dolce e Torrone al cioccolato

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Brasato al Barolo DOCG con crostone di polenta e bagna d'inferno

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"Cunteřa" - La Vijà - la veglia

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"Cunteřa" - Cotechino Lenticchie e Fonduta | Chef Francesco Oberto

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Publication date: 2022-10-04

Document date: 2019-05-30

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"Cunteřa" - Potatura e cantina

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Publication date: 2022-10-04

Document date: 2019-06-27

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"Cunteřa" - Il maiale e i suoi prodotti

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Document date: 2019-06-28

Languages: en, fr, it

Le stagioni del territorio - Un sogno Unesco Langhe, Monferrato e Roero

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Publication date: 2022-10-04

Document date: 2020-09-22

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Trailer Cunteřa - le stagioni del territorio

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"Cunteřa" - Paroldo e le masche

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"Cunteřa" - Arte tra Passione e Rinascita

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"Cunteřa" - Castagnata di Ognissanti

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"Cunteřa" - Il Bovino piemontese in Langa

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"Cunteřa" | La Vendemmia e la Lavorazione in Cantina

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"Cunteřa" | Biscottino all'enkir con pera e miele | Federico Molinari, Resistenza Dolciaria

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Publication date: 2022-10-04

Document date: 2020-02-19

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"Cunteřa" - Ravioli del plin con vellutata di zucca, nocciole e mascarpone | Chef Stefano Paganini

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Publication date: 2022-10-04

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"Cuntera" -Torta di nocciole | Maestra pasticcera Camilla Barroero

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Publication date: 2022-10-04

Document date: 2020-01-17

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"Cuntera" - La rivisitazione della Fassona | Chef Damiano Nigro

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Languages: en, fr, it

"Cuntera" - Il Balon cantato da Fenoglio

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Publication date: 2022-10-04

Document date: 2019-11-18

Languages: en, fr, it

"Cunteřa" - Le Pievi Romaniche dell'Alta Langa

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Publication date: 2022-10-04

Document date: 2019-11-17

Languages: en, fr, it

"Cunteřa" - Maturano i Grappoli... e le Nocciole

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"Cunteřa" - Potatura Verde in Vigna, Malolattica in Cantina

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Publication date: 2022-10-04

Document date: 2019-11-15

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"Cunteřa" - Riti e Storie sul Palcoscenico delle Colline

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Publication date: 2022-10-04

Document date: 2019-11-04

Languages: en, fr, it

"Cunteřa" - Fragole, Asparagi, Conchiglie

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Document date: 2019-10-22

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"Cunteřa" - I tajarìn | Chef Gemma

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Document date: 2019-10-22

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"Cunteřa" - Asparagi Green | Chef Michelangelo Mammoliti

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Publication date: 2022-10-04

Document date: 2019-10-22

Languages: en, fr, it

"Cunteřa" - Agnolotti ai 3 arrosti e tartufo pregiato | Chef Marc Lanteri

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Publication date: 2022-10-04

Document date: 2019-04-30

Languages: en, fr, it

"Cunteřa" - Alba: la città sotterranea

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Publication date: 2022-10-04

Document date: 2019-04-30

Languages: en, fr, it

"Cunteřa" - Tartufo Magico

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2019-04-30

Languages: en, fr, it

Auguste Escoffier - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-31

Languages: fr, it

Herbes de Provence - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-04-01

Languages: fr, it

La Cuisine Niçoise - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-04-02

Languages: fr, it

Les Ganses - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-04-03

Languages: fr, it

Le Miel - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Les Viandes Séchées - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Le Chef Morisset - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Le Chef Oger - Impact Alba Canes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Le Chef Barberot - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Les Plantes Sauvages - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Le Marché Forville - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

La Cuisine des Fleurs - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

La Pêche - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Les Vins de Bellet - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Les Châtaignes - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Les Fruits Confits - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Le Citron - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

L'Huile d'Olive - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-05-26

Languages: fr, it

Le Chef Laurent Poulet - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-07-24

Languages: fr, it

La Vallée de la Siagne - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-07-24

Languages: fr, it

La Chef Eugenie Beziat - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-07-24

Languages: fr, it

Le Chef Christian Cottard - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-07-24

Languages: fr, it

Le Chef Benoit Witz - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-07-24

Languages: fr, it

Le Chef Alain Hascoet - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-07-24

Languages: fr, it

L'Agneau de Sisteron - Impact Alba Cannes

Attachment type: link

Type of document: Video / film

Data source: https://impactalbacannes.eu/index.php/it/digital-learning/video-del-territorio

Publication date: 2022-10-04

Document date: 2020-07-24

Languages: fr, it

Information regarding the data in keep.eu on the programme financing this project

Financing programme

2014 - 2020 INTERREG V-A France - Italy (ALCOTRA)

Last month that data in keep.eu was retrieved from the Programme's website or received from the Programme

2022-09-22

No. of projects in keep.eu / Total no. of projects (% of projects in keep.eu)

159 / 159 (100%)

No. of project partnerships in keep.eu / Total no. of project partnerships (% of project partnerships in keep.eu)

830 / 830 (100%)

Notes on the data

Information provided by the Programme. Achievements were retrieved by Interact from the Programme website (http://www.interreg-alcotra.eu/), or a website directly linked from it, on 2024-03-11. Fields project name and achievements (from 20 projects) translated from French and Italian into English using the European Commission's eTranslation machine translation service.

The projects which fields include an eTranslation English text are the ones with the following acronyms: A2E, CLIP- E TRANSPORT, CŒUR'ALP CŒUR SOLIDAIRE, iAlp, NAT+CULT, RISK-COM, ALPIMED – CLIMA, ALPIMED – INNOV, ARTACLIM, CCLIMATT, EVOFOREST, IMPACT, In.Te.Se, M.U.S.I.C, PRO-SOL SENIOR, Prospettive, RestHAlp nad TERRACT and Vis-à-Vis.

Languages

Contact Form

Immersion in the Cross-Border Culinary Heritage

Description

Thematic information

Partners (2)

Partners map

Summary

Documents

Information regarding the data in keep.eu on the programme financing this project

Disclaimer