"Viaggio nei sapori a km 0" was the theme of the cooking show, the culinary exhibition organized by Aeroporti di Roma that took place this morning at the Fiumicino airport.  Many passengers, including many foreign tourists, participated in the event: on this occasion  the starred chef Gianfranco Pascucci prepared a dish with rice produced in the WWF Oasis, with wild herbs, mullet, soybean oil and eel, all produced in the oasis.

The cooking show saw the participation of 15 local exhibitors, with the collaboration of Lazio Regional Agency for the Development and Innovation of Agriculture (Arsial) and of the WWF Oasis, and was anchored by the Director of external communication of ADR, Massimiliano Paolucci: "Today's event, now at its second edition - he said - is part of the Christmas initiatives that Aeroporti di Roma put in place to make the time of permanence in the stopover all the more enjoyable for passengers. Fiumicino is no longer considered as a mere place of transit, but has become an essential, founding element of the travel experience".

"This is an interesting initiative that offers to all our guests the opportunity of discovering and appreciating our territory and its products - as the chef pointed out. My role as a chef is indeed to express this concept through the preparation in real time of a dish made with typical products from Lazio".

During the culinary show, passengers were offered a taste of the products on display: from olive oil to wines, the chocolate made by the Trappists, to artisanal pasta and cold cuts.