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Three New Dinner Dates, with the Masters and their Students


tavoleaccademicheThe four Dinner Dates which went online with the initial program have been met with great success, so much so that we’re offering you three more, at the Fabbrica delle E in Turin and the Academic Tables at the University of Gastronomic Sciences in Pollenzo. Three new opportunities to dine well during Terra Madre Salone del Gusto 2016 that we’ll present one-by-one, interviewing the chefs, but which we may introduce together here.

What all three appointments have in common is that it won’t simply be master chefs cooking for us, but their students from the Pollenzo Cookery School, where they are being trained both in technique and ingredient selection. Of course, only by knowing your ingredients in all their particularity (that is, of flavor, chemistry and history) is it possible to use them properly, promoting and treasuring recipes that are faithful to their territory, and the work of all the people who’ve had contact with them before they reach the kitchen.

On Thursday September 22, 8.30pm at the Fabbrica delle E (Corso Trapani 95) we’ll be joined by two of our favorite Osterie, La Campanara di Galatea (Forlì Cesena, Emilia Romagna), and Dentro Le Mura (Termoli, Molise). These two Italian regions represent two very different territories, the former the heartiness of hillside cuisine, the latter the lightness and freshness of the Adriatic Sea. Don’t miss out as Alessandra Bazzocchi, Roberto Casamenti and Antonio Terzano – and their students present From The Mountains To The Sea: The Molise Coast and The Hills of Romagna.FabbricaE

Meanwhile in Pollenzo, on Friday September 23, 8.30pm we’ll meet Vittorio Fusari, chef at the Dispensa pani e vini in Adro (Brescia) and the Pont de Ferr in Milan. Vittorio is a busy man – among other things at Terra Madre Salone del Gusto he’ll be presenting a Cooking School dedicated to the oils and legumes of north-central Italy, as well as an appointment at the Chefs’ Alliance Kitchen. One of the founders of the School of Cookery at Pollenzo, together with his students he invites us to taste the SURPRISES OF THE DISPENSA, synthesizing the richness and diversity that his native Lombardy offers.

Also at Pollenzo, on September 26 there’ll be two other Italian regions together in the kitchen, specifically the Sicily of Pino Cuttaia, the Michelin-starred chef of La Madia di Licata (Agrigento), and Piedmont as represented by Pierpaolo Livorno of the Garden restaurant at the Albergo dell’Agenzia in Pollenzo itself. From Sicily to Piedmont will be the perfect occasion to taste the creative experiments that pair traditional Sicilian recipes with new combinations of Slow Food Presidia and spices.

Book your Dinner Date now!

Silvia Ceriani
s.ceriani@slowfood.it


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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