HAPPY TO BE THERE WITH ENAIP Veneto: we started a project with the students of the agri-food section.
A project that goes from the field to the table!
We create food culture starting from young students and professors, careful to prepare recipes with ingredients of high nutritional and organoleptic value!
Tagliatelle noodles based on alfalfa & Parmigiano Reggiano.
We have used our own Alfalfa Flour, grown in Parco Delta del Po.
We share projects for health and social service!
Thanks to prof. Daniele Saretto e Sandro Dal Piano.