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All you need to know about the Taste Workshops

For Terra Madre Salone del Gusto, Turin will be hosting chefs, brewmasters, winegrowers, food producers and bartenders from all over the world. And you can meet them personally by booking the events that most tickle your palate in the full program you’ll find in the events section on this site.

The Taste Workshops, the star attraction of the Salone ever since its inception, are back as always. A must for anyone keen to learn the secrets, curiosities, and characteristics of the world’s food and wine treasures from cooks, gastronomes and experts, this year they’ll be staged in the heart of the city. Queen Elena’s apartments at Palazzo Reale, for example, will be given over to wine for a journey from the Moselle Valley in Germany to the Bairrada district in Portugal via all the world’s most prestigious growing regions. The spotlight will be on natural wines and, of course, Italy, with vertical tastings and analyses of denominations to find out more about the inseparable relationship between grape variety and terroir.

The address beer lovers should write in their diaries is Eataly Torino Lingotto, where a host of events will be dedicated to the present and future of craft brewing in Italy and beyond. Ever tried Polish, Brazilian or Maltese beers? No? Well here’s your chance. By the way, you’ll also be asked to come to terms with the notion that ‘Beer doesn’t exist.’

At the Circolo dei Lettori, the limelight will be hogged by food products from regions near and far. Here you’ll be able to discover 50 shades of hot, taste kangaroo meat or enter the vaults of the ‘Ham Bank.’ But that’s not all … At the Teatro Carignano, cup in hand, you’ll discover all the expressions of coffee Italian-style and learn more about the beverage in all the world’s languages, while Piazza Castello will be the venue for marriages between Sigaro Toscano and spirits, bubbly and beer. Last but not least, the Pastificio Di Martino stand at the heart of the Parco del Valentino will stage a pasta bash in which great chefs will hold forth on ingredients, cooking times and sauces.

Wooding, shrubs, gin, vermouth and rum—just some of the many of the trends that will liven up the unmissable Mixology events at the Aste Bolaffi auction rooms, during which world-famous bartenders will serve up drinks made with flowers, roots and tree bark, unusual mixtures and thirst-quenching blends created with vinegars and fruit.

Back to the Cooking School

Our Cooking School is also back—this year hosted at Eataly Lingotto—with a program of exciting events in which you’ll be able to try your hand at a series of recipes under the expert guidance of top chefs. This time round we’ll amaze you with cannabis sativa and its multiple uses in the kitchen, not to mention the dishes the Terra Madre network’s Mexican cooks prepare with agave, which isn’t used for tequila alone! Besides learning about typically Italian legumes, oils and heritage grains, you’ll also get the chance to perfect techniques for revitalizing vegetables by preserving them in oil and syrup or pickling them in vinegar. And after sampling traditional Ugandan dishes in which bananas play the lead, you’ll be treated to an essay in fair food with tastings of bread, charcuterie and beer from areas of Italy won back from organized crime.

An important new feature this year will be Stories of Cooks and Cooking, lectures in which great chefs speak about their lives and their philosophies, rounded off—naturally enough—by delicious food tastings!

The series will begin with the agnolotti of Ugo Alciati, who still makes them today to mamma Lidia’s recipe, and Claudio Vicina, who has asserted himself as one of Italy’s number one chefs precisely thanks to his personal take on this great Piedmontese specialty. Then we’ll take a leap into the future with Davide Scabin and his vision of what food will be like in 2036. Courage, perseverance and land-rootedness will be the leitmotivs of the stories told by Juri Chiotti, chef at Meira Garneri, a mountain refuge in Piedmont, and Martina Caruso, Italy’s youngest Michelin-starred chef, who has chosen to stay put on her native island of Salina. The final two meetings will be devoted to food revolutions. They will be feature Xavier Pellicer, chef at Céleri in Barcellona, who turns dishes upside down by subordinating animal proteins to vegetables, and brothers Sergey and Ivan Berezutskiy of the Twins restaurant in Moscow, standard-bearers of pre-Soviet cuisine, who will take you on a Trans-Siberian journey, combining modern technologies and classic ingredients to revisit culinary traditions and   ignite an explosion of flavor.

Then it’ll be up to the 36th floor of the Intesa Sanpaolo to savor the Haute Cuisine of Ivan Milani, scaling a legume vertical and discovering Traditional Balsamic Vinegar of Modena and its thousand nuances.


An Event by
 Città di Torino
 Slow Food
 Regione Piemonte
In collaboration with
Mipaaf
With the contribution of
 
Official Partners
 
 
 
 
 
 
 
Supporters of the Terra Madre Foundation and Slow Food
 
 
 
With the support of
 
 
 

Terra Madre Salone del Gusto
Slow Food Promozione P.Iva 02220020040
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