{"id":979,"date":"2014-06-20T15:32:49","date_gmt":"2014-06-20T13:32:49","guid":{"rendered":"http:\/\/v2.risodellasardegna.it\/cosa-bonas-eating-emotion\/"},"modified":"2014-06-20T15:32:49","modified_gmt":"2014-06-20T13:32:49","slug":"cosa-bonas-eating-emotion","status":"publish","type":"post","link":"https:\/\/www.risodellasardegna.it\/en\/cosa-bonas-eating-emotion\/","title":{"rendered":"Cosa Bonas &#8211; Eating Emotion"},"content":{"rendered":"<div class=\"n_text1\">\n<div>\u00c8 un progetto <strong>RAIS <\/strong>(Rete Imprese Agroalimentari della Sardegna) che ha scelto come partner il Consorzio del Vermentino di Gallura e Cortesa.<\/div>\n<\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-271 aligncenter\" src=\"http:\/\/www.risodellasardegna.it\/wp-content\/uploads\/2018\/10\/14_95369712364.jpg\" alt=\"\" width=\"781\" height=\"324\" srcset=\"https:\/\/www.risodellasardegna.it\/wp-content\/uploads\/2018\/10\/14_95369712364.jpg 781w, https:\/\/www.risodellasardegna.it\/wp-content\/uploads\/2018\/10\/14_95369712364-300x124.jpg 300w, https:\/\/www.risodellasardegna.it\/wp-content\/uploads\/2018\/10\/14_95369712364-768x319.jpg 768w, https:\/\/www.risodellasardegna.it\/wp-content\/uploads\/2018\/10\/14_95369712364-335x139.jpg 335w, https:\/\/www.risodellasardegna.it\/wp-content\/uploads\/2018\/10\/14_95369712364-430x178.jpg 430w, https:\/\/www.risodellasardegna.it\/wp-content\/uploads\/2018\/10\/14_95369712364-600x249.jpg 600w\" sizes=\"auto, (max-width: 781px) 100vw, 781px\" \/><\/div>\n<div class=\"n_inter_text\"><\/div>\n<div class=\"n_text2\">\n<div>Alla presenza dell&#8217;Assessore Regionale al Turismo prof. Francesco Morandi, del Direttore dell&#8217;Enac Avv.to Marco di Giugno, dell&#8217;Amministratore Delegato di Geasar ing. Silvio Pippobello, del Presidente di Geasar dr. Marco Rigotti, e del management delle <strong>7 aziende aderenti al Rias \u2013 Rete Imprese Agroalimentari Sardegna<\/strong> (A.L.B. s.p.a \u2013 Acqua Smeraldina; Assegnatari Associati Arborea \u2013 TreA; Casa del Grano s.r.l.; Domenico Manca s.p.a. &#8211; Olio San Giuliano; F.lli Pinna Industria Casearia s.p.a.; Generale Conserve s.p.a. \u2013 As do Mar; <strong>Riso della Sardegna s.p.a<\/strong>.) e del Consorzio del Vermentino di Gallura e Cortesa, verr\u00e0 presentato l&#8217;incontro virtuoso tra alcuni dei migliori produttori\u00a0dell&#8217;agroindustria e le avanguardie dell&#8217;enologia isolana, concretizzatosi nel progetto <strong>Cosas Bonas<\/strong>.<\/div>\n<div><\/div>\n<div>Un connubio da sempre auspicato e finalmente messo in atto, che unisce alcune grandi aziende Sarde \u2013 tutte con pluriennali esperienze di internazionalizzazione \u2013 che hanno scelto di operare insieme,\u00a0completando la filiera che porta direttamente al consumatore, enfatizzando cos\u00ec le proprie eccellenze. In una terra alla quale da sempre viene riconosciuto il grande pregio di produrre alimenti di qualit\u00e0, in un ambiente ancora largamente incontaminato, il Rias ha scelto il Consorzio del vermentino di Gallura e Cortesa &#8211; una societ\u00e0 del Gruppo Geasar, specializzata nel catering per i voli dell&#8217;Aviazione\u00a0Privata e in Food &amp; Beverage aeroportuale &#8211; per interpretare e re-interpretare attraverso i suoi chef internazionali, alcune tra le pi\u00f9 ricercate \u201cCosas Bonas\u201d della tradizione Sarda e Mediterranea.<\/div>\n<div><\/div>\n<div>Cosas Bonas che in lingua sarda significa \u201cCose Buone\u201d, \u00e8 quindi un nuovo format, che si propone soprattutto come un moderno modello di valorizzazione delle straordinarie produzioni Sarde e vuole\u00a0rappresentare il prototipo di un&#8217;idea di business da sviluppare, consolidare ed esportare in Italia e all&#8217;estero.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00c8 un progetto RAIS (Rete Imprese Agroalimentari della Sardegna) che ha scelto come partner il Consorzio del Vermentino di Gallura e Cortesa. Alla presenza dell&#8217;Assessore Regionale al Turismo prof. Francesco Morandi, del Direttore dell&#8217;Enac Avv.to Marco di Giugno, dell&#8217;Amministratore Delegato di Geasar ing. Silvio Pippobello, del Presidente di Geasar dr. Marco Rigotti, e del management [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[84],"tags":[],"class_list":["post-979","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cosa Bonas - Eating Emotion - Riso della Sardegna<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.risodellasardegna.it\/cosa-bonas-eating-emotion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cosa Bonas - Eating Emotion - Riso della Sardegna\" \/>\n<meta property=\"og:description\" content=\"\u00c8 un progetto RAIS (Rete Imprese Agroalimentari della Sardegna) che ha scelto come partner il Consorzio del Vermentino di Gallura e Cortesa. Alla presenza dell&#8217;Assessore Regionale al Turismo prof. Francesco Morandi, del Direttore dell&#8217;Enac Avv.to Marco di Giugno, dell&#8217;Amministratore Delegato di Geasar ing. Silvio Pippobello, del Presidente di Geasar dr. 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