Taste Workshops

The Taste Workshops are a tried-and-tested element of any major Slow Food event, but this year they are back at Terra Madre Salone del Gusto with a fresh new look.

The workshops offer a way of learning while tasting (and smelling, touching, hearing and seeing), stimulating the senses while delving into topical issues and fascinating products and hearing stories directly from the producers. As usual, this year we will be turning the spotlight on foods, beverages and people—with more international participation than ever before—offering up a rich program of tastings and stories for your delectation.

Lingotto Fiere – Thematic Taste Workshops and Cooking Schools

Here’s what’s new: This year the Taste Workshops will be delving deep in the themes of the Food for Change spaces in the Lingotto, offering 104 opportunities for chefs, producers, connoisseurs and experts to show us how change is really just a forkful away.

The Slow Meat workshops will emphasize the importance of biodiversity and breeds, with a focus on natural cured meats, produced without nitrites or nitrates. In line with the crux of Slow Food’s campaign on meat consumption— that we should be eating less meat, of better quality—there will also be an invitation to rediscover the joys of vegetarian alternatives, with a fascinating journey through legume varieties from around the world.

In the Slow Fish workshops, we’ll be exploring lesser-known freshwater and saltwater fish, taking you around the world’s rivers, seas and oceans—from Bahia to Denmark, Morocco to Japan—to try to offer answers to many questions: What’s the best way to choose fish? Is there such a thing as sustainable sushi? Are there cheaper and equally delicious alternatives to the usual fish we always buy?

We’ll also be opening a window onto the world of Seeds: millet, ancient grains, rice, but also fruits and vegetables, as well as the corns of Slow Mays, a network of producers who preserve local corn varieties that are freely pollinated and naturally selected in the field. Have you always wanted to try growing your own organic vegetables? We also have practical workshops where you can learn everything you need to know to get started.

Last but not least… Food and Health, a topic to which we are dedicating increasing attention. We’ll have plenty of fermented foods, herbs and spices and unrefined flours, but also those much-demonized fats and sweets, to show how even fried food has its place in a healthy diet.

Piazza Castello – Palazzo della Regione – “Classic” Workshops

Wine and more. The 28 Taste Workshops hosted in the Palazzo della Giunta Regionale represent Slow Food’s “great classics.” Try some fascinating verticals—like Chateau Musar—or explore specific terroirs—Marcel Deiss’s Alsace, the Patrimonio appellation in Corsica, the wines of the Austro-Hungarian Empire. Or why not dabble in the world of mixology: We have some highly original approaches—have you ever tried mixing a cocktail with only Tuscan, Venetan or Piedmontese ingredients? Learn more about the ever-expanding world of artisanal beer brewing, or the ins and outs of rum distillation, from historic tradition to cutting-edge innovation. At the Enoteca, found in the courtyard of Palazzo Reale, we will present  11 tastings  focused on Italian wines.

Eataly – Unusual pairings, Italian specialties and international products

Four European teas are paired with four Asian teas. Scottish and Irish whiskies meet raw-milk cheeses from the same countries. Just two examples of the 14 Italian and international workshops hosted in the Sala Punt e Mes in Eataly.

Nuvola Lavazza – All the coffees in the world

Nine workshops on a coffee theme: espresso as an ingredient in delicious recipes or cocktails, new brewing techniques, wanderings through the incredible diversity of coffee preparation traditions around the world, a journey that traces 400 years of history through vintage coffee machines, and much more.

… and also

In the new Edit space, three workshops will range from rice with the Costardi Bros to pizza with Renato Bosco to the use of botanicals in liqueurs and mixology with Salvatore Romano. In the Cambio kitchens, two Cooking Schools with Matteo Baronetto and the Farmacia team. At Fiorfood Coop found in the Galleria San Federico,  the Michelin starred chef Gianni Spegis, will meet the cooks of  Terra Madre.

Not least, back in Lingotto we’ll have five unusual workshops from Sigaro Toscano, celebrating its bicentenary this year with pairings between cigars and sparkling wines, spirits and more.

20 September
Torino-Nuvola Lavazza // Museo Lavazza
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Tierra Origins: An Aromatic Journey Through Sustainable Blends

Learn more about this important sustainability venture, strongly backed by Lavazza, which works with coffee-growing communities in Honduras, Colombia, Peru, Brazil, India and Tanzania. Hear the rich stories that lie behind ¡Tierra! while tasting single-origin coffees and blends prepared in […]

20 September
Torino-Lingotto Fiere // Fucina Pizza e Pane – Pad. 2
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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-Eataly // Sala Punt e Mes
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Amidst Lombardy’s Pastures: Raw Milk and No Starter Cultures

Some of the best cheeses in Italy hail from the malghe, or dairy farms, of Lombardy’s alpine chain. These cheeses are characterized by production at high-altitude, healthy cows on a diet of fresh mountain herbs, and traditional processing without the […]

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 // Food for Change – Slow Meat – Oval

A True Tuscan: the Pomarancina sheep – A matter of breeding

A taste of the true Tuscany, Tiziana Tacchi of Il Grillo è Buoncantore, a restaurant on the main piazza of Chiusi, in the province of Siena, will bring to Turin all her expertise and skill with typical Tuscan meat. More […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute/ Food and Health – Pad./Pav. 2
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Daily Bread

The crust of fragrant, intensely flavored, naturally leavened breads made with the flour of heirloom grains may vary from dark coffee-colored to hazelnut or amber, or from bright golden to gray. One example is Castelvetrano Black Bread (Slow Food Presidium), […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Artists Interpretations: Restaurant Marin presents the Fish of Camogli

Marco Visciola is the young and talented chef of Il Marin at Eataly Genova. In this cooking class, he will work with the catch of the day of the Camogli Fishermen’s Cooperative, one of Liguria’s most important, founded in 1974. […]

20 September
Torino-Eataly // Sala Punt e Mes

Rock & Roll Is Vintage: Barrel Aging, American Style

When it comes to beer, why not barrel aging, In addition to its IPAs and APAs, two of the most common West-Coast brewing styles, Firestone Walker is famous for its use of wooden barrels. This Californian brewery was founded in […]

20 September
Torino-Palazzo Giunta Regionale // Sala Vino
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Terroir: Bruno Paillard, Profound Champagnes with Minimal Dosage

Alice Paillard, manager of Maison Bruno Paillard, and Luca Cuzziol, importer of premium wine, will lead us through a tasting of four types of Champagne Blanc de Blancs from the magical world of the Bruno Paillard estate, in Reims. In […]

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-Palazzo Giunta Regionale // Sala Liquidi

Barolo di Monforte interpreted Domenico Clerico

The Domenico Clerico winery was established in Monforte in 1978. Now, 40 years on, and just over a year after the untimely death of its founder, we are offering a tasting that reflects the character and tenacity of one of […]

20 September
Torino-Lingotto Fiere // Quality Beer Academy

Craft Beer & Reinheitsgebot

The Edict of Purity played a fundamental role in German brewing history. According to some it has strongly limited the creative development of master brewers, according to others it has allowed maintaining an extremely high-quality level. Marc Rauschmann of BraufactuM […]

20 September
Torino-Lingotto Fiere // Food for Change – Semi/ Seeds – Pad./Pav. 3
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Agroecology in Small Spaces – Grow Your Own Food

A workshop dedicated to kitchen gardening in small spaces: a tiny bed, a corner of a schoolyard, a pot on a balcony or terrace. Learn the tricks of agroecology in small areas and how to manage plant supports and exposure, […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval

From Hungary to South Africa: Meat Preservation techniques compared – Au naturel

Explore different international meat preservation techniques A workshop where you can enjoy two very different products. On the one hand, Hungarian mangalica sausage, promoted by a Slow Food Presidium, made with pork seasoned with salt, pepper, sweet paprika and other […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute/ Food and Health – Pad./Pav. 2

Austria: The Taste of Carinthia

Andrea Unterguggenberger, an Austrian food producer, and Georg Lexer, a doctor, share a love of good food and good health. Georg has just written a book about cooking in which he demonstrates how the fruits of the earth in Austria […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Denmark: Smørrebrød Passion!

Smørrebrød: the classic Danish dish Smørrebrød: originally known as Smor og Brod, “bread and butter”, is a typical Danish dish, composed of a slice of buttered dark rye bread with an almost endless range of toppings. The topping varies according […]

20 September
Torino-Centro // Fior Food Coop

From PDOs to Monocultivars: Extravergine is served

Extravergine, one of the most interesting Fior Fiore Coop projects, aims to promote high quality extra virgin olive oils: from terroir-based PDOs such as Umbria Colli Martani, Terra di Bari and Val di Mazara from Sicily, to single-variety products made […]

20 September
Torino-Lingotto Fiere // Stand Pastificio Di Martino – Pad. 2

Pasta Now! – Welcome to the South: Marianna Vitale

The Pastificio Di Martino addresses the theme #foodforchange through a cooking workshop dedicated to Gragnano PGI pasta, interpreted by the Michelin-starred chef Marianna Vitale of the SUD Restaurant of Quarto (Na). The two tasting dishes are an opportunity to talk […]

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-Nuvola Lavazza // Museo Lavazza
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Italian Espresso Becomes Dessert

Espresso can be enjoyed as it is, but simple, creative and fun recipes can also transform it into a delicious component in desserts and drinks. We’ll be showing you some of them in this workshop, packed with preparation tricks and […]

20 September
Torino-Lingotto Fiere // Quality Beer Academy

Belgium: Gruut and the Abbey

In 1084, Sant’Arnoldus to contain the spread of diseases taught his faithful to prefer beer over water, as water was often infected and carrying epidemics. We rediscover the Belgian abbey beer and the history of Steenbrugge through the tasting of […]

20 September
Torino-Lingotto Fiere // Quality Beer Academy

Mixed Fermentation 2, Rodenbach

The Rodenbach family brings together some of the absolute protagonists of Belgian history, having participated as protagonists in the Napoleonic wars, the subsequent independence, and, naturally, the creation in the early nineteenth century of a brewery that still produces unique […]

20 September
Torino-Lingotto Fiere // Piazza del Gelato – Pad 2

Tree of Gelato

Alessandro Trezza has cultivated the seeds of his tree so well that it grows flourishing even in New York. In Turin he brings a taste that is part of a project realized this year that includes six flavors of ice […]

20 September
Torino-Lingotto Fiere // Food for Change – Semi/ Seeds – Pad./Pav. 3

Slow Maize Network  

A handful of multinationals have taken over the world of corn. They offer only a very few varieties, all hybrid and transgenic. This corn eats up the land, consuming soil, landscape, water, air… even us. Slow Maize is a network […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval
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From Po Valley to Marche: Salami au naturel

Salami au naturel throughout Italy Making a good salami, with only a little salt and without nitrites and nitrates, means taking a great deal of care over the ingredients and the production process, as well as good pork butchering skills. […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute/ Food and Health – Pad./Pav. 2
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Israel: Another Angle on the Mediterranean diet

The health benefits of the Mediterranean diet, owing to the products used and cooking methods, have been well known for a long time. Yet, although there’s only one Mediterranean Sea, the climatic and cultural diversity of the basin have has […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Only Natural Oysters, Thank You!

The question of choosing sustainable and natural oysters Triploid oysters, a species modified in labs and bred in incubators, are becoming ever more widely available in France and international markets, and pose a serious threat to traditional oyster farming. This […]

20 September
Torino-Centro // Palazzo Reale – Enoteca

Alberto Arlunno, the Bard of Ghemme

The Antichi Vigneti di Cantalupo cellar represents the history of Ghemme and Alberto Arlunno, at its helm since the early 1980s, is the denomination’s historical memory. His wines are elegant and terroir-based with a sharp mineral streak. At this workshop […]

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