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The School of Biodiversity – University of Gastronomic Sciences


The University of Gastronomic Sciences program

SGTM_YFN_Eat in.JPGIf you want to learn more about the secrets of artisanal bread, take a trip through the history of Italian wine using all of your sense or meet the next generation of gastronomists, the University of Gastronomic Sciences’ stand in Valentino Park is the place for you. The program is rich and diverse: debates on wellbeing, sustainability and territory, research into taste and health and workshops where you’ll taste the best breads and cured meats in Italy. Food for the body and for the soul: that’s what’s on the table in the conferences, where we’ll investigate Stories of Eco-Gastronomy, experienced first-hand by the students in their field trips around the world, as well as films that reveal the stories of lesser-known populations. In Who Is The Gastronome? you’ll hear 25 different interpretations of gastronomy from young people, both as a profession and as a way of life.

The flagship offering, as in previous editions, are the Personal Shoppers, who’ll take visitors on guided, themed tours of the market in search of the most unique and interesting products! Tastings will be combined with the history of the products and the territories they come from. A novelty for this year are the open-air gastro-tours, Bike’n eat and Walk’n eat, focusing on the richness of the Torinese palate, from Piedmontese desserts to the city’s celebrated aperitivo culture. There are also the original Urban Foraging tours in which we’ll investigate the wild herbs and edible secrets contained within Valentino Park itself.

Fans of good cooking, of course we’ve got plenty in store for you! Dinners where you’ll taste the most delicious specialities from across Italy, as proposed by the great chefs who teach at the Pollenzo Cookery School. We begin with the traditional plates of Romagna and Molise, as prepared by Antonio Terzano and Lina Pompei, from the Osteria dentro le Mura in Termoli, side by side with Roberto Casamenti and Alessandra Bazzochi of La campanara in Galeata, continuing with Vittorio Fusari and the surprises of his pantry of Bread and Wine, finishing in style with two exceptional talents that represent our beloved Piedmont: Pino Cuttaia, Michelin-starred chef of La Madia in Licata and Pierpaolo Livorno, head chef at the Garden restaurant at the Agenzia di Pollenzo hotel.

Buon appetito!


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
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