La Fucina: Pizza, Bread & Pastries

Bread, pizza, and pastries in a single space: La Fucina of Terra Madre Salone del Gusto will be a place dedicated entirely to leavened products, and to those who passionately create them every day in bakeries and pizzerias around Italy.

La Fucina will address the themes of yeast, flours, grains and above all the processes of leavening and maturation: a tasty journey that will end every event and workshop with a different flavor of Italy.

Flour Terra Madre Salone del Gusto

Moreover, the location will serve as a production center , that will in fact bake and supply all the breads for the Market exhibitors during the days of Terra Madre Salone del Gusto.

The Main Faces

Five pastry chefs (Alessandro Battazza, Gabriele Ciacci, Claudio Gatti, Giorgio Smimmo and Andrea Tamagnini), six bakers (Edoardo Corti, Paolo and Nadia Goretti, Andrea Perino, Antonio Spampanato and Davide Zogno) and 16 pizza makers (Petra Antolini, Stefano Callegari, Salvatore De Rinaldi, Salvatore Gatta, Salvatore Kosta, Denis Lovatel, Domenico Martucci, Jacopo Mercuro, Graziano Monograms, Pierluigi Police, Massimiliano Prete, Alessio Rovetta, Salvatore Santucci, Mario Signorile, Gabriele Sorice, Ciccio Vitiello, Stefano Vola, Guglielmo Vuolo and Federico Zordan ) for a total of 24 meetings in offering a unique journey through the excellences of the Peninsula.

Pizza Terra Madre Salone del GustoThe Program

La Fucina presents a rich program of tastings, and meetings on flours and leavening every day you will find: • a workshop on bread, where you may learn the care involved in sourdough starter and listen to the experiences of professionals who are moving in constant search of the best flours; • a pastry workshop, to understand how versatile wheat can be, and to discover all the impalpable lightness of different yeasts • three workshops on pizza, a look at all its forms and different territorial expressions. The art of Neapolitan pizza makers may be a candidate for the intangible heritage of humanity, but it is equally true that the art, in different forms, is the patrimony of many other traditions, such as the Roman pan pizza, or the Genoese pissalandrea  four events will also focus on “pizza for two”: two master pizza makers will propose their work and discuss it together.

What are you waiting for? The ovens are already heating up! Browse the events below!

La Fucina  is presented in collaboration with:

Agugiaro & Figna Molino, Esmach and Steriltom.

20 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
Sold out

Bread: Taking Care of Sourdough

To prepare a quality sourdough bread it’s necessary to have a good starter yeast and take care of it. Antonio Spampanato founder of Lieve, the tailor of bread in Vezza d’Alba (Cuneo), is the educational-experiential workshop guide on sourdough starter […]

20 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza: Casa Petra, Scents of Flour

Casa Petra is the bakery of Petra Antolini, a place where they produce many different leavened products all day long, but whose core passion remains the pizza, filling the counters with perfumes and colors already by midday. Petra’s creations are […]

20 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Pastries: Strabba, how sweet!

Andrea Tamagnini, known more commonly as Strabba, a former singer-songwriter, professional musician but especially a pastry chef in love with his work and family. Three of his favorite desserts have taken the names of his children: Nina, Ida, and Teo. […]

20 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza: Absolutely!

Dough is Alessio Rovetta’s passion, particularly types that are seemingly impossible, for example, those obtained from the flour of cereals worked in purity. The result is an extraordinary variety of pizza offered at Sette Ponti pizzeria in Cenate Sopra, in […]

20 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Pizza x 2 – soft or crispy?

Whether in the heart of Florence or Centocelle, pizza can reassure the hearts of Italians. Graziano Monogrammi, owner of La Divina Pizza (Florence) is a flavor enhancer who can give excellent creations thanks to “happily living” ingredients. Jacopo Mercuro is […]

21 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Bread: Soul and Identity

Edoardo Corti constantly searches for the soul of bread. Soul being understood as its leavening spirit but also the bread’s identity. An identity that he tries to share with the four corners of the world on his path as a […]

21 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza: Margherita Cilentana

Despite being the son of the great pizza maker Ezio, who gave his name to the famous pizzeria of Alano di Piave, in the province of Belluno, Denis Lovatel has undertaken a brilliant career in another area, that of a […]

21 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pastries: The Sweetness of Tabiano and Sourdough

For Claudio Gatti, owner of Tabiano Pasticceria in Tabiano Terme (Parma), sourdough is the basis of every creation, both traditional and innovative. The sweet focaccia is his specialty, as well as the sweets of the Via Francigena and those based […]

21 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza: Neapolitan in the Langa

Fitting to the region, the pizza of La Morra (Cuneo) has held a winy name for 15 years: Per Bacco. Mimmo Martucci, is the son of a pizza chef came to Turin and opened a pizzeria in the seventies. His […]

21 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza: Tonight… ammaccamm’

Salvatore Santucci is one of the master instructors of the True Neapolitan Pizza Association, faithful to tradition but equally keen on experimentation. The numerous doughs he has created worked and made into pizza are the core work of Ammaccamm’, a […]

22 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Bread: Zogno, The Dream of Bread Lovers

Il Forno Zogno in Conselve (Padua), is a daydream for all lovers of breadmaking. The story of Davide, Luca and Chiara Zogno is that of those who chose to turn their grains into flour to create fresh bread, pizzas, focaccia, […]

22 September
Torino-Lingotto Fiere // Stand BBBell / KIARA Bistrot

Monfrà: a heart of bread!

At the base of a  perfect panino there is always an excellent artisan bread, made for MONFRA’ with San Pastore ancient wheat flour, IGP CORILU’ Piedmont Hazelnut flour, and Piedmontese Chestnut Honey. (by chef Domenico Sorrentino – Soulfud, Irene Calamante – […]

22 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza x 2: Neapolitan Tales of Grain

Salvatore Gatta in Scalera di Filiano (Potenza) and Salvatore De Rinaldi in Naples are two master instructors of the True Neapolitan Pizza Association. Both are united by a passion for a product that symbolizes national unity. In their workshop, dedicated […]

22 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pastries: Sweet Piedmont Smimmo

Cakes, cookies and of course chocolate. Turin is one of the world capitals of confectionery craftsmanship and Giorgio Smimmo, heir of the family tradition, is one of the most valuable ambassadors. The constant commitment to quality raw materials translates into […]

22 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza: The Art of Stefano Vola

At the age of 27, pizza chef Stefano Vola, has managed to attract the attention of the public and the media for his excellent pizzas that witnesses constant gastronomic research. Stefano, in his training, read family recipes and then studied […]

22 September
Torino-Lingotto Fiere // Stand BBBell / KIARA Bistrot

Bolle or Stille, The taste doesn’t change

The MONFRA’ sandwich meets the sharpness of the waters of Bolle and Stille by Lurisia for a perfect combination. (by chef Domenico Sorrentino – Soulfud and Manuela Mattalia – Lurisia Acque Minerali). You can register for events at the KIARA […]

22 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza… from sea water

Neapolitan by birth, adopted by Verona: Guglielmo Vuolo, the ironic and silent master, sensitive to changes but guarantees an infallible technique. For a Saturday evening taking in the air of Naples, Guglielmo tells two of his most important creations: the […]

23 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Bread: Food Born from Grain

For over a decade, Paolo Goretti and Nadia Vacchiero Salet have taken over the family business inaugurated by their grandfather in Castellamonte. Today they work 14 hours a day, always with a smile on their face and the ability to […]

23 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pizza x 2: Trapizzino and Scugnizzo

Slow Food created the Ark of Taste to survey products and safeguard them from extinction. Stefano Callegari gave life to these products through the Trapizzino filling it with great recipes of Roman gastronomic tradition. Pierluigi Police starts from Mondragone (Caserta) […]

23 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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Pastries: Opera Waiting, Sweet Grains

The path of Gabriele Ciacci and his Opera Waiting bakery is characterized by two strong points: sourdough, present in all his preparations, and ancient grains. Gabriele  and Opera Waiting manage to bring their audience the most extreme leavened products, such […]

23 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Pizza x 2: “Verso” Tradition

“Verso” is an ambiguous word because it means “going to meet” but also “going against”. In his pizzeria in Nola (Naples), Salvatore Kosta wanted both a stone mill to grind flour under the eyes of the public and an electric […]

23 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Pizza: Casa Vitiello, Traditional Alternatives

Ciccio Vitiello has been able to combine the kitchen and pizzeria to create a product that knows how to tell the story, passion, and commitment of one of the best artisans of the “new pizza generation”. In his restaurant, Casa Vitiello,  […]

24 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Pastry: The Sustainable Lightness of Leavened Sweets

Alessandro Battazza’s restaurant has no borders: from bread to sweets, everything that rises find a home in Riccione. However, looking at the showcase of sweets without indulging in temptation to taste them is really impossible. In this laboratory, his task […]

24 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Pizza x 2: The Cities of Pizza

Vicenza and Como are not known as cities of pizza, but in the two provinces, there are artisans who have been able to win the public’s attention and thus come forward. To tell their stories is a meeting with Federico […]

24 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Bread: Welcome Back Tradition!

The bakery of Andrea Perino in Turin is a real oven of delights: from grissini to bread, snacks and cakes, it’s all a triumph of perfumes. In recent years, Andrea has done what is commonly called retro-innovation: sourdough and unrefined […]

24 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2

Pizza: Gusto Divino

Massimiliano Prete, chef of Gusto Divino was born a pizzaiolo, had a taste at being a pastry chef and finally returned as a pizzaiolo with the awareness that baking is a noble art that poses different challenges to face and overcome […]

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