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.
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 […]
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 […]
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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 Mays is a network […]
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. […]
The health benefits of the Mediterranean diet, owing to the produce 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 […]
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 […]
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 […]
A taste for the raw Piedmontese-bred beef For over 10 years the La Granda association of beef farmers from around Cuneo has been promoting the Slow Food Piedmontese Cattle Presidium. The association was founded by veterinarian Sergio Capaldo, who in […]
Pieropan and Soave are inseparable: It is impossible to think of this winery without thinking of its territory, and vice versa. Leonildo Pieropan, who passed away just days before Vinitaly 2018, nourished a great love for his region, surrounded by […]
That vermouth finds itself at home in Piedmont is well known, as is the fact that mixology relies heavily on this magnificent product. Without this aromatized and fortified wine, we would have neither the Manhattan nor the Negroni. But what […]
The origins of Mapo Tofu, During the Tongzhi period of the Qing Dynasty, from the mid to late 1800s, a small restaurant operated close to the Wanfu bridge at the northern gate of the Sichuan capital of Chengdu. The owner, […]
Exploring and tasting edible herbs, mosses, and lichen At her Ristorante Gardenia in Caluso near Turin, Michelin-star chef Mariangela Susigan serves wild food using lots of spontaneous herbs. With another star chef, Alessandro Gilmozzi of El Molin in Cavalese, near […]
Local fishermen call them anciuvazzu or anciuvurineddu: the small, darting anchovies, the same caught by Ligurian fishermen and the menaidi of Cilento. In Italy, few communities still use traditional fishing methods to catch these fish, and they are mainly found […]
The Brogna is the only remaining native sheep breed from Lessinia. iSAGE (Innovation for Sustainable Sheep and Goat Production in Europe) and chef Giovanni Caltagirone of the 13 Comuni restaurant (Verona) and the Brogna sheep association will teach us about, […]
Coffee preparation methods abound, some ancient and traditional, others recently developed.Cold-brew, siphon, AeroPress and pour-over are just some of the new trends from around the world. Discover—or rediscover—alternative methods for extracting coffee. The ideal workshop for a curious and demanding […]
Finding sustainable algae harvesting in Spain, In Galicia, algae have been harvested for food since 1980, but until a few years ago there was no sustainable method to gather them. In 2013, Mar de Ardora was born: a young and […]
Chateau Musar was founded by Gaston Hochar in 1930 and made famous by his son, Serge, who continued to produce distinctive wines even during the civil war that raged in Lebanon for 15 years. Today, Chateau Musar is considered a […]
Sam Calagione is undoubtedly one of the most important figures in the contemporary world of craft beer. His brewery Dogfish Head, founded in 1995 in Milton, Delaware, has become a world-renowned hub for brewing experimentation and creativity. His IPAs, Ancient […]
Two ingredients combine to make Modena’s traditional balsamic vinegar. First, must pressed from varieties of grapes typical of the area, cooked over a direct flame in open cauldrons. Second, time, as the vinegar ages with the slow passing of the […]
Renato Ratti left a mark on the history of Barolo. An innovator who breathed new life into the local area, he was the first, more than 50 years ago, to map the various Barolo crus. Managing the cellar today is […]
Farm to Table in Abruzzo, The cooking philosophy of Peppino Tinari, chef at the Villa Maiella restaurant in Guardiagrele, in the province of Chieti, is that of refined dishes that bring the best out of the ingredients of the Abruzzo […]