Fiumicino, 14th December 2016 – Students from the earthquake areas of Amatrice and Rieti, attending the Hotel and Catering College Istituto Alberghiero "R.A. Costaggini," will star in a cooking show organised by Aeroporti di Roma which will take place tomorrow at 12pm on the "Terrazza Roma", the mezzanine level of Leonard da Vinci's Terminal 3 departure area. Endorsing the initiative are Michelin-starred chefs, Sandro and Maurizio Serva from the two Michelin-starred restaurant "La Trota" of Rivodutri who work in the areas affected by the earthquake.

The airport will become the location to promote, through cooking, the food and wine products that come directly from the Rieti area. At 12pm the specially set up kitchen in the middle of T3's departure lounge will open and students will offer passengers waiting for their flights a menu consisting of:

Rascino lentils and crayfish
Maltagliati pasta with marjoram-scented lake whitefish ragu
Trout fillet with cream of Leonessa potato and black truffle
Christmas sweets and cakes will be offered to bring the cooking show to an end

Travellers can also taste typical products of the Rieti area, offered by the farms that are trying to overcome the difficulties created by the earthquake. Among the products presented there will be oil, jams, truffles, craft beer and even an "Amatriciana kit", with everything needed to make it, from the pecorino cheese to the bacon and chillies, with the wine suggested to accompany this typical dish of Amatrice.

Through this initiative, organised by Aeroporti di Roma and the Hotel and Catering College Istituto Alberghiero "R.A. Costaggini" of Rieti, the students are ambassadors of their local areas in a space, the airport, which is by its nature an international setting, where they can show how culture, including food and wine, can revive tourism in the earthquake-stricken areas. This is one of the events that Aeroporti di Roma is organising for Christmas, with the aim of promoting and enhancing the delights of the Rieti area, at the same time entertaining travellers, with an initiative promoting local cultural heritage.

Local farms

Campagna Sabina social cooperative for the producers of the territory
Cantina Poggio Fenice Rocca Sinibalda
Lenticchia e Farro of Rascino
Azienda agricola Grisciano of Accumoli (black pork cold cuts)
Azienda Ianus of Antrodoco (jams and preserves, liquors)
Mucilla of Contigliano (liquors)
Azienda agricola I Colli of Poggio S. Lorenzo (oil and jams)
Cioccolateria Napoleone (coffee brick, spreadable creams)
Caffè Faraglia (coffee brik and chocolate)
D’Ascenzo cheeses
Azienda Stefano Facioni of Poggio Mirteto (flour)
Ferrari Farm of Petrella Salto (sauces and spices, products in oil)
Colle solatio of Torri in Sabina (oil)
Cantina Le Macchie of Rieti
Il Golosone Italiano of Rieti (Amatriciana kit)
Azienda Gregori of Rieti (truffles)
Birra del Borgo (craft beer)

Aeroporti di Roma, Company of the Atlantia Group, manages and develops the airports of Rome Fiumicino and Ciampino and undertakes other activities relating and complementary to airport management. Fiumicino operates through four passenger terminals. It is dedicated to business and leisure clients on national, international and intercontinental routes; Ciampino is mainly used by low-cost airlines, by express-couriers and for operations of the General Aviation. In 2014, the ADR airport system registered around 44 million passengers, with more than 230 destinations across the world reachable from Rome, thanks to more than 100 airlines operating in the two airports.

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