At the PARQ de El Paracaidista restaurant for 17 guests including journalists, bloggers and specialized operators. Among the typical products presented: mozzarella di bufala campana PDO traditional balsamic vinegar of Modena, mortadella di Bologna PGI and Pasta Gragnano PGI Chef Alessandro Cresta has prepared pasta carbonara in two versions. The first with Made in Italy products, the second with Italian Sounding. The target? Making the difference clear!