Freedom And Food On Bastille Day | Valentina Cirasola |Author and Designer

The fourteenth of July is Bastille Day, a day that commemorates the start of the French Revolution with the goal of restoring freedom and unity of the French people. On July 14th, 1789 revolutionaries stormed the fortress prison Bastille known for holding political prisoners whose writings had displeased the royal government. Bastille Day is celebrated globally both by France and her former colonies, as well as many cities in the US.

Today at Milan Expo, the international food fair, at the French Pavilion the French are celebrating their National Day (Fête National – 14 Juliet) singing the Marseillaise, their National Anthem, tasting fantastic French traditional food and dancing at Le Bistrot du Lion with DJ Breakbot, author of famous song “Baby I’m yours”.

At the Pavilion of France before the Food Truck Peugeot, visitors can meet breeders of Lacaune race sheep and indulge in unusual taste experiences of the Roquefort for apéritif as well as for dinner. They will discover how to accompany cheese in many surprisingly different ways. A brick bread oven has been installed for the preparation of the famous French baguette and crispy, buttery croissants.

The central theme of 2015 Milan Expo is: “Feed The Planet, Energy For Life”. For six months visitors will enjoy tasting food of 140 countries that will show the best of their technology in guaranteeing healthy, safe and sufficient food for everyone, while respecting the planet and its equilibrium. Here all the countries will talk about the problems of nutrition, the resources of our planet, promotion of sustainable agriculture, promotion of the pleasure of cooking with balanced nutrition and how can we feed the world today and tomorrow.

Look inside the French pavilion.

Meanwhile since it is a French celebration, visitors of the Expo should indulge in French food in all its forms. Happy National Day to all the French people, enjoy the celebration of freedom from oppression. Tonight for dinner: pâte brisée tart with roasted vegetables, brie and ham with a nice bordeaux. Ciao,
Valentina
http://www.valentinadesigns.com

Valentina Cirasola, is the designer who cooks. She has a deep interest in food that led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Get your copy of Valentina’s books on
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