A benefit concert this afternoon in Barga Giardino by Emma Morton accompanied on guitar by Luca Giovacchini and Piero Perelli on drums, as part of the continuing campaign to support the people hit by the earthquake in Central Italy on 24 August.
An earthquake, measuring 6.2 on the moment magnitude scale, hit Central Italy on 24 August 2016 at 03:36:32 CES
Its epicentre was close to Accumoli, with its hypocentre at a depth of 4 ± 1 km, approximately 75 km (47 mi) southeast of Perugia and 45 km (28 mi) north of L’Aquila, in an area near the borders of the Umbria, Lazio, Abruzzo and Marche regions.
As of 27 August 2016, the official figures of the Protezione Civile report that the earthquake caused the death of 292 people: 232 in Amatrice, 11 in Accumoli and 49 in Arquata del Tronto.At least 365 wounded had to be treated in hospitals, mainly in Rieti and Ascoli Piceno, while people with less serious injuries were treated in place.
In addition of the ones rescued with the help of other inhabitants or escaped by themselves, 238 people were pulled alive from the rubble by the timely intervention of the authorities, 215 by the Vigili del Fuoco, 23 by the Soccorso Alpino.
Approximately 2,100 people found shelter in the emergency camps. Approximately 4,400 people were involved in the search and rescue operations, including 70 teams with rescue dogs. Logistics made use of 12 helicopters, with 9 more in stand-by
Early reports indicated severe damage in the town of Amatrice, near the epicentre and in Accumoli and Pescara del Tronto. Sergio Pirozzi, the mayor of Amatrice, stated that “Amatrice is not here anymore, half of the town is destroyed.”
After the concert most bars, restaurants and pizzerias in Barga took part in the #Amatricianasolidale project with amatriciana, pizzas and drinks of which part of the price was donated to the charity.
Sugo or salsa all’amatriciana or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio.
