From November 28th to December 18th the "Restaurant weeks" are back throughout Italy , promoted by the Istituto Valorizzazione Salumi Italiani and by ASIAC - the association formed by the eight largest organizations of Greek fruit producers - in collaboration with the Italian Association of Ambassadors of Taste . Strengthened by the success of the first edition, with over 10,000 people reached, the initiatives - carried out within the Let's EAT - European Authentic Taste project - will embrace 10 locations , including restaurants and pizzerias where you can taste Italian cured meats and fruit elaborated in unique dishes . Cagliari will be one of the great protagonists, represented by two chefs.

The restaurateurs involved , who for the occasion will play the role of "Ambassadors of Taste" , will offer customers their version of the "Let's Eat dish", elaborated with mastery according to their own culinary tradition and sensitivity. The Italian cured meats chosen by the chefs were bresaola, coppa, cotechino, culatello, lard, mortadella, bacon, cooked ham, raw ham and speck. As far as fruit is concerned, most have identified the apple as the most suitable fruit for pairing with cured meats, in its most original versions, from chutney to sorbet, from toppin to vinaigrette, up to natural fruit.

The Ambassadors of Taste protagonists of this trip, coming from every corner of the Belpaese are: Domenico Boccuzzi, Sapore Perfetto (Conversano-Bari), Vittorio Borgia, Bioesserì (Milan); Pasquale Caliri, Marina del Nettuno Yachting Club (Messina); Giuseppe Carrus Cucina.eat (Cagliari) ; Francesca Ciucci, La Ciambella Bar à Vin con Cucina (Rome); Stefano D'Onghia, Ancient Workshops (Putignano-Bari); Andrea Graziano, FUD (Catania); Luca Marchini, The King's Grass (Modena); Massimiliano Prete, Sesto gusto (Turin); Marina Ravarotto, Chiaroscuro restaurant (Cagliari) .

The 4 ambassadors chosen as testimonials are instead the , the , the and