Taste Workshops, Theaters of Taste and Dinner Dates
10 Aug 10
A strong point of the Salone del Gusto is certainly the attention paid to the educational aspect, from product tastings to a deeper engagement with the issues behind the production of our food. In the Taste Workshops and Theaters of Taste these two aspects of the fair come together in a happy synthesis. Producers, experts and great chefs guide the visitors in an experience that speaks to the senses as well as to the mind. The Dinner Dates, held in significant localities of the Piedmontese enogastronomic panorama, invite to savor the same principles as interpreted by the cream of international cooking.
The program of the Salone del Gusto, online in Italian, English, French, German and Spanish at www.salonedelgusto.it, provides further details on the many activities. Advance booking is also possible online, to ensure an opportunity to partake in this fascinating and multifaceted world.
The events of the Salone del Gusto calendar are made possible through the efforts of the wide international Slow Food network, now present in 130 countries and closely linked to the one of Terra Madre which is even more finely diffused in the world of food production; with the important collaboration of the Slow Food Foundation for Biodiversity and the University of Gastronomic Sciences.
This year\'s program of the Salone is a sophisticated blend between pleasure and awareness, two cornerstones in the history of the Slow Food association: sought-after tastings of the highest quality, the presence of legendary personalities, spaces dedicated to the Terra Madre food communities and the Presidia and above all, the integrity of the principles of good, clean and fair.
Outside the Lingotto exhibition grounds, historical residences, castles and villas will host 24 dinner dates with great chefs. To name just a few: Alain Ducasse, the grand master of France, Kylie Kwong of Billy Kwong in Sydney (Australia), Petter Nilsson of La Gazzetta in Paris and Michel Bras of Bras in Laguiole (France), Shin Ichiro Takagi of Zeniya in Kanazawa (Japan), Alex Gares of Soneva Fushi on Kunfunadhoo Island (Maldives), Oriol Rovira of Rural Els Casals in Sagas, Catalonia (Spain). Of course the great names of Italy will not be missing, including Massimo Bottura, Moreno Cedroni, Chicco Cerea, Gennaro Esposito, Davide Oldani and the Santini family. And not least the best of the Osterie d\'Italia, and the restaurants involved in the Alliance between Chefs and Slow Food Presidia.
Wine will take pride of place in the Taste Workshops. Three tastings are being held by renowned sommeliers to underline the importance of the winelist in the high echelons of gastronomy: Luca Gardini of Cracco, Federico Graziani of Il luogo di Aimo e Nadia and Olivier Sinclair of Mugaritz. Others will involve agronomists, enologists and biologists, showing how to understand wine across different areas of provenance and different styles in the vineyard and the cellar. The winemakers of the Vignerons d\'Europe will explain the sense of limit and the concept of authenticity by discussing the results in the glass. Of course there will also be the classic vertical tastings of wines through their various vintages, excursions into faraway or little-explored territories like New Zealand or Istria or the tried and tested happy pairings of food and wine, full expression of a terroir, like Comté cheese and the wines of the French Jura.
Eight appointments will specifically be dedicated to the food communities, eight more to the international Presidia (from the Basque Euskal Txerria pig to the amphora wines of Georgia) and 19 to the Italian Presidia.
Other news: four important dates dedicated to cocktails, held by top bartenders from around the world, and three workshops under the motto of Feeding the City - how to find the best good, clean and fair food in Milan, Berlin and Paris - to be sampled in Turin.
Fourteen appointments are exclusively reserved for Slow Food members: among them an encounter with Aubert de Villaine, director of Romanée Conti, the greatest red wine of Burgundy - and possibly the world.
Last but not least the most original idea of this year: the Dinner of Leftovers. A watchword for Slow Food for some time now has been the \"Battle against waste\", and recycling is a leitmotif of the Salone del Gusto, so it is only right and proper that a strong signal should be sent. When the doors of the Salone 2010 close on Monday, October 25, a group of chefs, from Michelin-starred restaurants as well as humble osterias, will use all the creativity and technical know-how at their disposal to create a meal using as ingredients the leftovers from the kitchens of the Theaters of Taste and the Taste Workshops, as well as products from the Italian and international Presidia and the Earth Markets that cannot be kept or brought back home.
It will be a real celebration, informal and fun, put together by a team of professionals used to create something special even at a moment\'s notice. The aperitivo will be organized by Davide Scabin (Combal.Zero, Rivoli), veteran of five days Sala Slow Wine. The dishes (in limited amounts and irregular order) will be prepared by chefs such as Alexandre Gauthier (La Grenouillère, Montreuil-sur-Mer), Enrico Crippa (Piazza Duomo, Alba), Luigi Taglienti (Antiche Contrade, Cuneo) Michele Buri (Porcorosso, Torino), Wam Kat (cook-activist for Greenpeace), Masayuki Okuda (Al-Chè-Cciano, Japan), and others.