Salsa Fest successfully celebrates the ritual of homemade passata
The first one was a good one, with many families participating in the event promoted by Cusmai 1925.
The first edition of Salsa Fest, organized by the CUSMAI 1925 farm and preserves company, attracted a large audience. The event was dedicated to reviving one of the centuries-old traditions of Southern Italian families: homemade salsa. At the Terre di Traiano farmhouse in Torre di Bocca, countless families with children enjoyed the delicious, yet equally safe, homemade tomato sauce. Staff explained the process of making passata to the children, and there were tastings of dishes such as Chef Celso Laforgia's Spaghetti all'Assassina, and local dishes prepared by Michele Zingarelli. Nicola Cusmai, the company's director, explained how the idea came about.
Professor Francesco Schittulli, National President of LILT, focused in particular on the nutritional value of tomato sauce and its lycopene content, as a foundation for a quality diet essential for cancer prevention.
Even from the academic world, Professor Barbara La Gatta of Foggia—during a talk on prevention and health moderated by Il Sole 24 Ore journalist Vincenzo Rutigliano, and also featuring farmer-chef Pietro Zito—exhorted us to preserve these traditions, when practiced safely. The talk concluded with greetings and appreciation from the Deputy Mayor of Andria, Dr. Cesareo Troia.
