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The Chefs’ Alliance Kitchen in the Heart of Turin


We promised you that the calendar for Terra Madre Salone del Gusto would continue to grow, and indeed it has.

Today, on our website, you’ll find mouth-watering new events to sink your teeth into: the Chefs’ Alliance Kitchen, in Piazza Castello, the historic center of Turin, where from September 22-26 you’ll find a space to taste recipes cooked directly before your eyes using products from the Slow Food Presidia, the Ark of Taste, the Food Communities of Terra Madre and the Earth Markets. There’ll be four appointments a day, at 12pm, 3pm, 6pm and 9pm.

The Slow Food Chefs’ Alliance is active in Albania, Italy, Belgium Canada, Morocco, Mexico and the Netherlands, and includes over 500 chefs, all working to sustain small-scale producers that represent the biodiversity of their lands through the menus they propose.

Piazza Castello

Attending one of the events at the Chefs’ Alliance Kitchen in Turin is an incredible opportunity not just to taste some of the most delicious food in the world, but also listen to the stories behind the menu from chefs who work with these products and know how to use them, who’ll explain how, beyond just being good, they’re also clean and fair, benefitting the environment, respecting animal wellbeing and improving local economies.

There’s no shortage of options on the table – fourteen Italian chefs and four international guests will be presenting their plates, and recounting the journey from field to fork. For example, Bonetta dell’Oglio will bring us a slice of her native Sicily, with Modicana beef, Robiola cheese from the Girgentana Goat, Salina capers and Casteveltrano Black Bread (all Slow Food Presidia). Raffaella Cecchelli and Elisa Ghezzi will present a tantalizing taste of Tuscany, using the Presidia of Carmignano figs, Certaldo onions, Sorana beans and Goym Sfratto cake. 

We won’t be restricted to Italian cuisine, of course. There’ll be four chefs from far-off lands, who are carrying forward the Chefs’ Alliance in their own countries: Bobby Gregoire, of the Atelier du Goûte in Montreal will introduce us to the smells and flavors of Quebecois cuisine; from Lima, Peru Adolfo Perret will showcase the diversity of the Lupin bean,a typical legume of Andean cordillera and a new Slow Food Presidium; from Valencia Yelel Cañas Formiconi reinterprets a Basque country classic of fish with pine shoots, while from Quimper, France, Xavier Hamon brings an Atlantic wind to the table, cooking a plate that expresses the work of local producers in his native Brittany.

It doesn’t stop there: the Chefs’ Alliance Kitchen at Terra Madre Salone del Gusto 2016 is brought to life in collaboration with Alce Nero, Miele and Valcucine, three companies working with respect for the environment, for the land and raw materials of the highest qualities. As part of this collaboration, we’ll be hosting two chefs from outside the Alliance, for whom the uncompromising quality of the ingredients is paramount: Simone Salvini, a noted TV chef, explores the new frontiers of Mediterranean vegetarian cooking; and Norbert Niederkofler investigates the potential of the ingredients to be found in the mountains.

The Chefs’ Kitchen Alliance will be open in Piazza Castello every day from September 22-26. Check out the appointments now, and get booking!


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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