The show is inspired by the presence at the International Museum and Library of Music of a room dedicated to Rossini.

The founding elements will be cooking and comedy tackled without any antiquarian vocation starting from the music of the Est trio that makes eccentricity, the game of quotations, the parody its own code.

We will start from Rossini to create a completely original and innovative emotional design.

www.entroterrefestival.it

Fabrizia Ventura

Chef Designer - Euro Project Manager, member of the European Register of Europrogettisti,  Accredited teacher of the Ministry of Education, member of the Lazio Region trainers register. APCI Lazio Director: PROFESSIONAL ASSOCIATION OF ITALIAN COOKS - Lazio delegation, Communication Manager DOC ITALY Association - Communication Manager Pastry Chef Ciro Chiazzolino - Chef Sandro Serva (La TROTA ** Michelin Stars). Executive Chef Rizzotti Restaurant Prague - Executive Chef Designer Entroterre Food Festival, Project Communication Manager Romagna Musica, Brand Ambassador Circuito da Lavoro.  - Brand Ambassador Antica Maccheroneria - Executive Chef trainer Vish INTERNATIONAL SCHOOL - Turism, Hospitality & Culinary Arts - Chef Trainer Hotelier Amatrice / School TU CHEF ROME / Gastronomic Hotel Institute SAFI ELIS Rome,  Executive Chef World Chilli Pepper Trade Fair. Member of the International Order of Disciples of Auguste Escoffier. ONAF Cheese Taster. Creator and promoter of the Cook Design ITALY and SUSCItaliano brands, she spreads the concept of food design, as design, art and communication of food. Theory that develops from personal artistic training: Degree in art history with a research thesis and specialization in drawing, engraving and graphics, together with the experience gained in the world of communication and catering and an immense passion for the food sector. The experience gained, the development of the sector in a technological and media key and the consequent birth of new communication needs of chefs and operators, have paved the way for a double consultancy activity as Executive Chef and in the planning and management of events, training, communication and marketing.