T , O 23, 2014 hursday

Transcription

Thursday, October 23, 2014
Taste Workshops
SL01 - TASTE WORKSHOPS
Wine and Regionality: The Lure of a Volcano
Thursday, October 23, 2014 - 2:30 PM - Sala A
Belgian Frank Cornelissen and American Marc De Grazia found themselves on Etna making wine with a very clear
vision: to restore the cultural value of an area with particular geophysical characteristics by searching for subtleties in
various soils and letting nature take the lead: Taste and discuss three wines from each producer.
MEMBER: € 27
NON-MEMBER: € 30
Wine and Regionality: The Jura of the Younger Generation
Thursday, October 23, 2014 - 2:30 PM - Sala E
One of the greatest independent magazines from beyond the Alps promoting terroir-driven wines is LeRouge & Blanc,
which celebrates 30 years of publication at this edition of Salone del Gusto. The tasting will be dedicated to a new
generation of vignerons from the Jura, within the French region of Franche-Comté. Guided by François Morel, editor-inchief, and Jean-Marc Gatteron, renowned contributor to the magazine, you will be able to taste the fruits of the labor of
these young, dynamic and motivated winegrowers.
MEMBER: € 27
NON-MEMBER: € 30
Chimay Grande Réserve: Trappist Vertical
Thursday, October 23, 2014 - 2:30 PM - Sala D
The master brewer at Chimay (Notre-Dame de Scourmont Abbey) will guide you through the fascinating and silent
world of Trappist monasteries. Within the most secret meanders of their cellars, a small amount of their Chimay Grande
Réserve has been sitting, forgotten for decades. You will be able to taste five different years of this beer, from the
nineties to their most recent batches.
MEMBER: € 20
NON-MEMBER: € 23
Discovering the Traditional Prosciutto Producers of Europe
Thursday, October 23, 2014 - 2:30 PM - Sala B
The countries that overlook the Mediterranean boast ancient and fascinating traditions linked to cured ham. Come and
discover their stories and flavors through a tasting of San Daniele (Italy), jambon noir de Bigorre (France, Slow Food
Presidium), jamón ibérico (Spain), domácí pršut (Croatian cured ham, produced on a family scale) and other surprises
from Hungary, Serbia and Montenegro.
MEMBER: € 22
NON-MEMBER: € 25
Not Your Everyday Soup
Thursday, October 23, 2014 - 2:30 PM - Sala C
Giuliana Saragoni and her husband Moreno faithfully reproduce simple food native to the Apennines. Of all the house
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specialties, the soups deserve particular consideration; prepared with native herbs, almost-unobtainable legumes, and
other forest products like mushrooms and chestnuts. Giuliana, specifically for this occasion, will prepare a selection of
soups topped with a swirl of olive oil, to be paired with some of Romagna’s greatest wines.
MEMBER: € 22
NON-MEMBER: € 25
SLV01 - TASTE WORKSHOPS
Ethiopian Kafa Coffee, History’s First Coffee. A Sensory Journey to the Origins of Coffee
Thursday, October 23, 2014 - 2:30 PM - Sala F
The history of coffee through taste: a journey along the road of the bean, savoring some of the most unique and
important coffees in the world.
MEMBER: € 16
NON-MEMBER: € 16
The Wonderland of Amphorae
It is becoming ever more common to see amphorae aging in Italian cellars. Since Gravner’s first foray, many
winegrowers are adopting the vinification and aging of their wine in this natural vessel of ancestral flavor. In this tasting
we will travel throughout Italy to understand this rapidly growing movement. We will also discuss the pros and cons of
terracotta amphorae.
MEMBER: € 22
NON-MEMBER: € 25
Wine and Regionality: The Wild Side of California
Thursday, October 23, 2014 - 5:00 PM - Sala E
Try wines from emergent maverick winemakers who are producing wines that have been steadily changing the
vinicultural landscape for the last 10 years.
MEMBER: € 22
NON-MEMBER: € 25
What Direction is Britain Taking? New Tendencies in Albion Brewing
Today in Britain the phenomenon of new breweries has exploded, often led by young brewers, protagonists of a true
new wave. Breweries like Moor, Siren, Wild Beers, Buxton Brewery, and Oakham Ales are irreversibly changing the
panorama of beer across the English Channel. Come and taste the revolution.
MEMBER: € 20
NON-MEMBER: € 23
Slow Food Presidia Coffees
Enrico Meschini, artisan roaster and longtime contributor to Slow Food for all things coffee, will guide you through a
discovery of Presidia coffees.
MEMBER: € 13
NON-MEMBER: € 16
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Fresh and Fresher
Who said that unique aromas were obtained purely by prolonged aging? The best way to disprove this is with fresh
cheese. Tasing includes cow’s milk raviggolo (from the Tuscan-Romagna Apennines), molana from the Cabannina cow
(Ligurian Apennines), original production techniques like the Valtorta Agrì (Val Brembana, Lombardy) and the Belìce
Vastedda (Sicily).
MEMBER: € 17
NON-MEMBER: € 20
Tea in Japan: Innovation and Tradition
Shimodozono is one of the most important tea producers of the Kagoshima prefecture, the second production region
in Japan. For the first time at Salone del Gusto, she will have you taste a selection of organic bottled teas, from both
single crus and blends, a new concept developed in collaboration with the University of Ochanomizu. You will also try
goishicha, an extremely rare lacto-fermented natural tea (currently a Slow Food Ark of Taste candidate).
MEMBER: € 22
NON-MEMBER: € 25
SIA01 - TASTE WORKSHOPS
Emmanuel Rouget Interviews Jacky Rigaux
Emmanuel Rouget is the successor of the cult winegrower Henry Jayer, considered in Burgundy to be the le Pape des
vignerons, who passed away in 2006. With his words and the wines of his domain you will be introduced to a geosensory tasting, one that combines knowledge of the land of the wine’s provenance with the art of tasting. Jacky Rigaux,
professor of wine at the University of Burgundy, will also participate in the workshop; he has written two books about
Jayer: Ode aux grands vins de Bourgogne: Henri Jayer vigneron à Vosne-Romanée and Les Temps de la vigne: Henri
Jayer vigneron en Bourgogne.
MEMBER: € 42
NON-MEMBER: € 45
Wine and Regionality: Barolos of Castiglione Falletto
Exceptional tasting of Barolos from some of the most celebrated vines in the area, all located in the municipality of
Castiglione Falletto. We will be tasting: Bricco Boschis Vigna San Giuseppe Riserva 2008 from Cavallotto, Villero 2008
from Brovia, Rocche 2008 from Vietti, Pernanno 2008 from Cascina Bongiovanni, Bricco Fiasco 2008 from Azelia, and
Monprivato 2009 from Giuseppe Mascarello.
MEMBER: € 37
NON-MEMBER: € 40
Wine and Regionality: Priorat, History of a Metamorphosis
Thursday, October 23, 2014 - 7:30 PM Sala - E
Set like a precious stone between the provinces of Barcelona, Tarragona, and Lleida, Priorat shines like a beacon for
the world of enology. Previously a land of jug wine, co-operatives and small-scale farmers, in the past 40 years it has
become a producer of prestigious bottles now represented in wine lists of many great restaurants. We will talk about the
history of this metamorphosis and taste examples thereof. In a stimulating comparison between past and present, three
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guests will be present: Ricard Rofes from Celler Scala Dei, Dominik Huber from Terroir al Limit, and Sara Pérez from
Mas Martinet. Toni Bru, chef, taster and expert on the area, will moderate the discussion.
MEMBER: € 27
NON-MEMBER: € 30
Italian Beer: Innovation and Trends, Through the Pages of Slow Food’s Guida alle birre d’Italia (Italian Beer
Guide)
The two editors Luca Giaccone and Eugenio Signoroni will lead the workshop by tasting six beers that accurately
capture the ever-changing dynamic of Italian beer.
MEMBER: € 25
NON-MEMBER: € 28
On the Mediterranean Coast: In Search of Ancient Cheese Traditions
Though the first people to produce cheese lived in the Fertile Crescent, it was in the Mediterranean where it spread
most widely thousands of years ago. Goat and sheep milk was transformed in the Greek Isles, the pastures of Sicily,
and along the coasts of southern Italy, the Middle East and North Africa. Five regions of the Mediterranean - Thessaly
(Greece), Bizerte and Béja (Tunisia), Alexandria of Egypt, Bekaa Valley (Lebanon) and Sicily (Italy) - united by the
European project Lactimed, rediscover their traditional cheese productions and bring them to you in this unique tasting.
MEMBER: € 17
NON-MEMBER: € 20
The Biodiversity of Couscous in Northwest Africa
We will discuss the subject of couscous through tastings, images, voices and a diversity of recipes. From the Fadiouth
Island Salted Millet Couscous Presidium and Moroccan dishes prepared by chefs of the Slow Food Alliance, to the
variations from Tunisia: the semolina Lansarin and Gaffaya Ancient Durum Wheat Mahmoudi variety from northern
Tunisia and the Sfax barley with octopus and harissa (from the east coast). During the workshop, the documentary
Cuscus Island about Senegalese couscous Presidium will be screened.
MEMBER: € 17
NON-MEMBER: € 20
Dinner Dates
SA03 - DINNER DATES
Antonia’s Vision
Thursday, October 23, 2014 - 8:30 PM - NH Lingotto-Tech Café Restaurant, Via Nizza, 230 – Turin
Born in Trieste with roots in Ferrara and Puglia, chef Antonia Klugmann is a multifaceted person; she also teaches
sailing and plays the flute. She has spent the last year out of the kitchen and in the garden, learning everything she can
about vegetables. In her dishes she aims for depth of flavor and unique food pairings.
The cuisine that defines Antonia is inspired by her personal history and vision of the surrounding environment. Since
2013 she has been the chef at Venissa, a restaurant-hotel on the island of Mazzorbo in the Venetian Lagoon. In the airy
and modern setting of the NH Lingotto-Tech Café Restaurant, you will enjoy a meal paired with wines from the Venetian
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winery Bisol, winegrowers in the area of Valdobbiadene.
Website: www.nh-hotels.it
MEMBER: € 85
NON-MEMBER: € 95
SA04 - DINNER DATES
Mauro Uliassi and Adriatic Koinè
Thursday, October 23, 2014 - 8:30 PM - Eataly: Sala dei 200, Via Nizza, 230 int. 14 – Turin
Mauro Uliassi, two-Michelin-starred chef at Senigallia, is supremely talented with the cuisine of Le Marche, a region
of Italy located on the Adriatic coast. He brings together classic dishes using ingredients from both land and sea,
uniting them in a single language (koinè). With fresh daily seafood from the Adriatic, he interprets the ingredients with
modern techniques and polished recipes. But it’s not all about seafood; the region is also famous for its game, fruit and
vegetables. This dinner offers you the best of both worlds, curated with great finesse for the 10th edition of Salone del
Gusto. To accompany the food is a selection of some of the best wines from Gruppo Italiano Vini.
Website: www.eatalytorino.it
MEMBER: € 110
NON-MEMBER: € 120
SA05 - DINNER DATES
Zheng Yang, China is Served
Thursday, October 23, 2014 - 8:30 PM - Zheng Yang, Via Principi d’Acaja, 61 – Turin
Organization and willingness are fundamental to the rediscovery of Chinese cuisine. The reputation of Chinese food in
the western world has been damaged by Chinese restaurants that serve dishes made with low quality products. From
the very beginning Zheng Yang restaurant has never given in to compromise.
Dishes at Zheng Yang combine spices and ingredients of the Orient with native Piedmontese products and Chinese
produce grown near Turin, as well as Slow Food Presidia. As you enter the restaurant you are immediately struck by a
flood of aromas wafting from the kitchen. A thousand different flavors and a variety of dim sum immediately prove that
you’re dealing with a high quality cuisine and a blend of two traditions. The dinner will be paired with various Chinese
teas and wines from the Sicilian winery Planeta.
Website: www.ristorantezhengyang.com
MEMBER: € 50
NON-MEMBER: € 55
SA06 - DINNER DATES
From Vico to Sorrento, Gennaro and the Two Peppes
Thursday, October 23, 2014 - 8:30 PM - Albergo dell’Agenzia, Via Fossano, 21 – Pollenzo – Bra (Cn)
This dinner will lead you on a gastronomic tour of the Sorrento peninsula. Three chefs from different restaurants
will come together to evoke the cuisine of their native Campania: Gennaro Esposito from Torre del Saracino in Vico
Equense, Peppe Guida from the Antica Osteria Nonna Rosa, and Peppe Aversa from Il Buco in Sorrento.
The Albergo dell’Agenzia in Pollenzo will be the location for the creation of these dishes, which promise to be rife with
Mediterranean flavors. The night will finish with a selection of wines from Franciacorta chosen by the Consorzio di Tutela
del Franciacorta.
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Website: www.albergoagenzia.it
MEMBER: € 90
NON-MEMBER: € 100
SA07 - DINNER DATES
The Vivalda Family in Cervere
Thursday, October 23, 2014 - 8:30 PM - Antica Corona Reale, Via Fossano, 13 – Cervere (Cn)
The cuisine offered by the Vivalda family is steadfast in its traditions, yet outstanding in its more modern interpretations,
thanks to its refined and flawless kitchen setup. Giampiero, aided by his father Renzo, learned his trade in some of the
world’s best restaurants, including Michel Blanc’s in France. But Giampero stayed true to his roots: traditional dishes
prepared in a family osteria. Today the Antica Corona Reale has won over gourmets from all over the world and earned
two Michelin stars thanks to an ever-changing menu of pristine local ingredients and seafood direct from Liguria.
Giampiero’s dishes will be accompanied by the wines of Clerico, Conterno Fantino and Elio Grasso from Monforte.
Website: www.anticacoronareale.com
MEMBER: € 120
NON-MEMBER: € 130
SA08 - DINNER DATES
Crippa: Surprises Under the Duomo
Thursday, October 23, 2014 - 8:30 PM - Piazza Duomo, Vicolo dell’Arco, 1 angolo piazza Risorgimento, 4 – Alba (Cn)
Enrico Crippa, the unstoppable young native of Brianza, in Lombardy, unexpectedly conquered an area of Italy
notoriously wary of change – Piedmont’s Langhe. A talented chef, he also benefits from a precise and balanced
synthesis of culinary experience. This has led him to the apex of international cooking and by 2012 he had earned three
Michelin stars. Crippa will amaze you by drawing inspiration from the tenth year of Salone del Gusto. Using the themes
of the Ark of Taste and family farming, he will offer a brand new menu created specifically for this occasion. The dinner
will take place in the recently renovated restaurant that overlooks the Duomo in the main piazza of Alba, and will be
paired with a selection of wines from the restaurant’s winery partner, Ceretto.
Website: www.piazzaduomo.it
MEMBER: € 210
NON-MEMBER: € 220
Cooking School
SC00 - COOKING SCHOOL
Richard Toix (France) - Haute Cuisine and Creativity: A Match Made in Heaven Between French Food
Thursday, October 23, 2014 - 12:00 PM - Sala scuola cucina 1
Richard Toix, raised in Perpignan, France, is the Michelin-starred chef of the restaurant Passions & Gourmadises, which
opened in 2007 in Saint-Benoît (Poitiers) in the region of Aquitaine. His cooking philosophy knows no boundaries and
is best expressed through encounters of aromas, tastes and generally unexpected pairings. His passion for espresso
comes into play as an ingredient, spice or aroma that he uses alongside symbolic products of French gastronomy.
The chef will tell his story via three dishes conceived in conjunction with Lavazza, designed to entice you into a unique
sensory experience: the coffee burger, the langoustine et son sabayon espresso (prawn and sabayon espresso) and
chèvre et café (goat and coffee).
MEMBER: € 30
NON-MEMBER: € 35
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Gilberto Venturini - Leftover Cooking: The Thousand Uses of Rice
Did you know that leftover boiled rice with the addition of a few other ingredients can easily be turned into rice gnocchi
served in a simple broth? Or that you can serve it with grana d’alpeggio, a Parmesan-style cheese, like they do in Emilia
and Lombardy? Or make Sicilian ganeffes: little balls of leftover rice mixed with butter, eggs, grated cheese and saffron
that once fried are placed into a meat broth? In this journey through rice-based leftover recipes, Gilberto Venturini, ex
restaurateur and co-ordinator of the Master of Food “Tecniche di Cucina” (Cooking Techniques) course at the University
of Gastronomic Sciences and his wife Marcella Cicognetti, will demonstrate ingenious recipes from all over Italy.
MEMBER: € 25
NON-MEMBER: € 30
Davide Scabin - A Vegan and a Terrestrial at Dinner
We allowed ourselves a little sense of humor in naming this lesson, even if it’s often true that terrestrials see the
“inhabitants of planet Vegan” as almost puritan beings elevated to a superior status, or as humans who willingly selfinflict punishment, refusing to eat not just meat and fish but any products from the animal world. How do they survive?
What do they eat? Salad and tofu? Dear terrestrials, the gastronomic world at the disposal of a vegan is rich and often
enhances creativity and technique in the kitchen. If top chef Davide Scabin decides to marvel both planets, with a twohour completely vegan class, we can’t help but hope to find a spot on the Enterprise. To pair, wines from the Kettmeir
canteen of Caldaro (Bz).
MEMBER: € 30
NON-MEMBER: € 35
Andres Ugaz (Peru) - The Cebiches of Peru
Andres Ugaz, chef, researcher and promoter of Peruvian culinary traditions, specializes in the history and preparation
of cebiche. Cebiche is considered to be the cultural heritage of Peru on a plate, dating back to the Pre-Colombian era.
Its ingredients include raw fish marinated in leche de tigre, a sauce made from lemon, coriander and natural flavorings.
Andres maintains that the dish retains the obstinate character of the fishermen and likens its flavor to a gloriously sunny
day at the beach. You will discover various preparation techniques and different ways to prepare the dish: the classic
raw-fish-based version, a mixed seafood version, tibio (in which the fish is wrapped in a corn husk), and tiradito, where
the catch is mixed with yellow chiles. To pair, a selection of wines from the Araldica Distribution from Castel Boglione
(At)
MEMBER: € 30
NON-MEMBER: € 35
Christian Milone, Giuseppe Iannotti, Eugenio Boer - Truffles in the Kitchen
Come and discover the exquisite truffle: both the white truffle from Alba and the black scorzone summer truffle, the best
of which have been selected and purchased for years in Piobesi d’Alba. Under the guidance of three emerging chefs,
you can discover this unique and revered product. The recipes of luminaries such as Christian Milone from Trattoria
Zappatori in Pinerolo, Giuseppe Iannotti from Kresios in Telese Terme, Michelin star in 2014, and Eugenio Boer, the
theatrical and charismatic chef of Milan’s Fish Bar, will present you with original dishes that take the truffle to new
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heights. To be paired with wines from the Consorzio Alta Langa.
MEMBER: € 35
NON-MEMBER: € 40
The Kiln: Bread and Pizza
SLP01 - THE KILN: PIZZA and BREAD
Graziano Monogrammi in: The Divine Pizza
Thursday, October 23, 2014 - 1:00 PM - Sala pizza & pane
At La Divina Pizza, Graziano Monogrammi puts to good use the all the knowledge he acquired at the Università della
Pizza di Vighizzolo d’Este. Fresh products and mother yeast are all the ingredients he needs to convince you that pizza
is truly the “food of the gods”. Accompanying the pizzas will be a selection of wines form the Araldica Distribuzione of
Castel Boglione in the province of Asti.
MEMBER: € 17
NON-MEMBER: € 20
Andrea Perino and Gianfranco Fagnola in: Our Friends
At a distance of 60 kilometers a friendship between two bakers was born: two successful stories, two completely reworked family buisnesses, both appreciated and supported by a passionate clientele. Andrea Perino, of the Perino
Versco Bakery in Turin and Gianfranco Fagnola of the namesake bakery in Bra will prepare two of their most famous
baked goods, offering you insight into their vision of biodiversity and letting you taste their support for the local farming
communities.
MEMBER: € 12
NON-MEMBER: € 15
Corrado Scaglione in: The Noble Lipen
In Canonica Lambro, in the province of Monza-Brianza, Lombardy, there is a place that has been dedicated to culinary
research for over 100 years. Once the home of the cook to the noble Taverna family, the space is now home to the
“verace pizza napoletana”, or true Neapolitan pizza of Corrado Scaglione. The pizzas on offer will be accompanied by
selections from the Santa Margherita winery in Fossalta di Portogruaro within the province of Venice.
MEMBER: € 17
NON-MEMBER: € 20
Mixology
SLX01 - MIXOLOGY
The History of Gin
Thursday, October 23, 2014 - 2:30 PM - Sala mixology
Gin. A timeless classic. But where did gin come from? What is its history? How has it influenced the world of mixed
drinks? Michele Di Carlo, president of the Classic Cocktail Club and Master of Food lecturer on spirits will guide you
through the world of gin via classic and modern cocktails of timeless appeal.
MEMBER: € 22
NON-MEMBER: € 25
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SLX02 - MIXOLOGY
Fruit, Cachaça, Caipirinha = Brasil ao cubo
Thursday, October 23, 2014 - 5:00 PM - Sala mixology
Deise Novakoski is an expert Brazilian bartender and one of the most respected in the country. She teaches the art of
cocktail making at Universita La Salle in San Paolo, is a regular contributor to specialized magazines and writes her own
column for the daily newspaper O Globo. Novakoski is also co-ordinating the creation of the Brazilian Cachaça Museum,
which will offer training courses, lectures and alembic distilling workshops. Maria Boa of Rio Grande do Norte, Mariana
and Asa Branca of Minas Gerais, and São Miguel of Rio de Janeiro are just a few of the cachaças that will be presented
both straight up and in exotic mixed drinks like the Caipirinha, both in classic and modern versions.
MEMBER: € 22
NON-MEMBER: € 25
SLX03 - MIXOLOGY
The Mezcal Gang
Thursday, October 23, 2014 - 7:30 - PM - sala mixology
Mezcal is a spirit obtained from the fermented juice of the agave plant. And an iconic product of the central highlands of
Mexico, Small producers, or mezcaleros, use more than 20 native varieties in the production of this precious liquid. The
final product is an intense liquor with notable hints of smokiness that can be drunk jóven, reposado o añejo (gold, rested
or vintage). Don’t miss this incredible opportunity to try various artisanal mezcales (including Los Danzantes and Alipus).
They will be paired with another symbol of Mexico: cacao of Chontalpa, a Slow Food Presidium, to be compared by
Guido Gobino.
MEMBER: € 22
NON-MEMBER: € 25
Friday, October 24, 2014
Taste Workshops
SIA02 - TASTE WORKSHOPS
Joan Asens: From Ermita to Orto Vins
Friday, October 24, 2014 - 12:00 PM - Sala F
At the age of five, Joan Asens received a miniature wine press from his father; his life has been connected to the world
of wine ever since. Enologist by training, faithful contributor to Álvaro Palacios for 17 years, with whom he created the
cult wine Ermita, today Joan is pursuing another project: Orto Vins. Listening to him as he talks about the pre-phylloxera
vines and the rare indigenous varieties of the Monstant area (that surrounds the Priorat DO on four sides), you will taste
an old vintage of Álvaro Palacios and a few Orto Vins labels.
MEMBER: € 22
NON-MEMBER: € 25
Wine and Regionality: Terlaner Vertical
Friday, October 24, 2014 - 12:00 PM - Sala A
Terlaner is a blend dating back to 1975, composed of pinot bianco, chardonnay and sauvignon blanc grapes. You will be
able to taste a few of the recent vintages, some that have seen some aging, and a few examples of the old production
regime from decades ago. These wines are still able to unleash all the tension and vital energy once housed in the
grapes from this incredibly unique terroir.
MEMBER: € 27
NON-MEMBER: € 30
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Croatia and Slovenia: Searching for the Authentic
Friday, October 24, 2014 - 12:00 PM - Sala E
Discover the wines of Croatia and Slovenia, produced here since Roman times. Led by Marko Kovac and Niko Dukan,
two young Croatian wine enthusiasts who look only for the most authentic winegrowers, this workshop will be a
reflection of the history and culture of these areas.
MEMBER: € 22
NON-MEMBER: € 25
Belgium: Revolution of Styles
Friday, October 24, 2014 - 12:00 PM - Sala D
Belgium, home of some of the most important brewers in the world, is entering into a new era, one which may be both
exalting and worrying for reasons such as the rapid growth of beer firms (brewers without their own breweries), and the
unstoppable trend of producing increasingly bitter beers, often characterized by an enormous use of American hops.
Together with Lorenzo Dabove, aka Kuaska, the greatest Italian expert on Belgian beer, we will try to gauge if it is just a
flash-in-the-pan phenomenon or a true revolution.
MEMBER: € 20
NON-MEMBER: € 23
Sicily in Black
Friday, October 24, 2014 - 12:00 PM - Sala B
The color black is the guiding thread in this discovery of the specialties of Sicilian gastronomy: from the notable cured
meats of the Nebrodi Black Pig (Slow Food Presidium) and rarities like the black lentil of the Erean Mountains, to
sheep’s milk Tuma Persa. All of these foods will be offered alongside nero della timilia, an ancient grain used to make
Castelvetrano Black Bread (a Slow Food Presidium). Accompanied by a selection of Nero d’Avola wines.
MEMBER: € 22
NON-MEMBER: € 25
Leftover Cooking: Waste Nothing
Friday, October 24, 2014 - 12:00 PM - Sala C
Through tastes of country cooking from the stretch of the Po that runs along Lombardy, we rediscover the traditional
way of cooking leftovers in this area. In this day and age, reducing waste is a necessity, and these recipes teach us to
throw absolutely nothing away. To be paired with classics from the hills along the river: pinot noir spumante and Bonarda
dell’Oltrepò, Lambrusco Mantovano.
MEMBER: € 22
NON-MEMBER: € 25
What Maceration?
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The maceration technique of white grapes has attracted an ever-growing number of followers from every part of Italy.
The phenomenon, which started years ago in the Collio hills with the first macerations of ribolla gialla, has expanded
to many other Italian varieties. The tasting will include: Albana Arcana from Paolo Francesconi (Faenza), Ribolla Gialla
from Damijan Podversic (Gorizia), Nosiola from Pedrotti (Cavedine, Trentino), Fiano Gaia from Cantina Giardino (Ariano
Irpino, Campania), Ageno from La Stoppa (malvasia; Rivergaro, Colli Piacentini), Pico from La Biancara (garganega;
Gambellara, Veneto) and Bacca Bianca from Tenuta Grillo (cortese; Gamalero, Piedmont).
Nebbiolo in its Most Natural and Highest Interpretations
MEMBER: € 22
NON-MEMBER: € 25
This geo-sensory tasting is guided by one of its greatest supporters, Jacky Rigaux, author of numerous essays on wine
and longtime professor of wine at the University of Burgundy. You will be able to approach these wines in a completely
new way, visualizing them by soil, climate and topography.
MEMBER: € 42
NON-MEMBER: € 45
Something’s Brewing in Scandinavia
In the frozen north there is a brewing artisanal beer scene that is winning over the hearts of Scandinavians. From
Denmark to Sweden, Finland and Norway, the movement ranges from delicious classic-style beers to more extreme
innovative products. To be paired with examples of Norwegian cuisine.
MEMBER: € 20
NON-MEMBER: € 23
The Family Tradition of Balsamic Vinegar
From the tradition and passion of thousands of families, this unique and inimitable product has lived on for hundreds of
years. Two historical Modena families open up their acetaie, their balsamic vinegar cellars, allowing you to relive their
“balsamic” history through images, documents and personal accounts.
MEMBER: € 27
NON-MEMBER: € 30
In Paris, the Sergeant Recruits the Best
The Sergent Recruteur, on the island of Saint-Louis della Senna, used to only be popular with tourists. That is, until
Antonin Bonnet and Jaime Hayon transformed it into one of the temples of Parisian cuisine. Antonin will prepare a few
dishes which will be the fruit of his relationships with artisan producers and products.
MEMBER: € 32
NON-MEMBER: € 35
SLV02 - TASTE WORKSHOPS
The ¡Tierra! Lavazza Project: Sustainability and the Aroma of Blends
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This important sustainability project is strongly supported by the Turin-based company, and carried out by coffee
growing communities in Honduras, Colombia, Peru, Brazil, Indian and Tanzania. A workshop for enthusiasts and coffeeexperts alike, guided by expert tasters at Lavazza. Lavazza ¡Tierra! (100% arabica and 100% sustainable production) is
certified by the non-profit Rainforest Alliance.
MEMBER: € 16
NON-MEMBER: € 16
SL27 – TASTE WORKSHOPS
Veronelli Decennial: A ‘70s Revival
From the legendary cellar of Gino Veronelli, this tasting of emblematic wines will be a 1970s revival where you will be
presented with an unrepeatable tasting: Barolo 1971 Fratelli Oddero, Brunello di Montalcino 1972 Barbi Colombini,
Cabernet Trentino San Leonardo 1978, Guerrieri Gonzaga, Capitel San Rocco delle Lucchine 1976, Fratelli Tedeschi
Chianti Riserva Il Poggio 1970, Castello di Monsanto, Oltrepò Pavese Barbera Riserva 1970 Orlandi.
MEMBER: € 47
NON-MEMBER: € 50
The Importance of Soil: Why Burgundy?
An interview with Claude and Lydia Bourgignon, who have dedicated their lives to the study of Burgundy’s soils. You will
discover how the cornerstone of great wine is the comprehension of the soil and subsurface on which the vine grows.
An impassioned tasting of wines from three vastly different Burgundian terroirs, each producer will showcase at least
two versions of their wine grown on soils of different composition and structure.
MEMBER: € 32
NON-MEMBER: € 35
The New Spanish Beer Movement
Following the example of the United States, other nations are starting to develop a real artisanal beer renaissance.
Among these, Spain is carving out a place among the best thanks to small-scale producers that have rebelled against
multinational breweries’ abuse of power. This workshop will talk about the present and the future of the Spanish beer
tradition. You will taste six beers that best embody this budding movement.
MEMBER: € 20
NON-MEMBER: € 23
Mountain Pasture Cheese from Carso and Slovenia
Discover the cheeses from the border between Slovenia and Italy. To be paired with wines from Slovenia and Friuli.
MEMBER: € 22
NON-MEMBER: € 25
German Pastry-Making: Sweet Berlin
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Ask a German to decide who makes their favorite Käsekuchen (cheesecake). They will undoubtedly respond: “My
mum!” Over the years recipes have distinguished themselves thanks to the geography of the land and the constant
movement of people. This flux has created a host of delicious combinations. A tasting of a variety of cheesecakes
together with pies and other sweets, will be paired with sweet dessert wines from various regional German districts.
MEMBER: € 17
NON-MEMBER: € 20
Italian Espresso as Dessert
This workshop will interpret the various ways of serving espresso in dessert and drink form, to impress even the most
skeptical of dinner guests. Suggestions on preparation techniques and tricks on how to use and pair aromas and
ingredients. Simple and creative recipes to discover how to enjoy coffee in an unusual way.
MEMBER: € 16
NON-MEMBER: € 16
Abracadabra… Amphora!
Vinification in amphorae is fashionable in today’s wine world and has caught the eye of many. This workshop will explore
the confines of the aging of alcohol in amphorae - wine, saké, shochu - with a chance to taste the astonishing results.
MEMBER: € 40
NON-MEMBER: € 43
London, Her Beers, Her Breweries
The panorama of the London beer scene is richer than ever before, and new stuff is bubbling away thanks to a
resurgence of breweries, architects of a “real ale revolution”, with new establishments and pubs in many neighborhoods
of the city. We plan to take a snapshot by tasting six beers, from Beavertown Brewery (Hackney, East London), Kernel
(Southwark, South Bank) and Weird Beard (Brenton, West London), from classic styles to new innovations.
MEMBER: € 20
NON-MEMBER: € 23
The Caribbean’s Authentic Rum
Travel to discover authentic Caribbean rums and the stories of those who produce it. You will be able to try six rums
from six different Caribbean countries, discovering their individual cultural value.
MEMBER: € 22
NON-MEMBER: € 25
Marco Bernini, Creator of Cheese
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The exceptional variety of Marco’s creations, which manage yeasts and fermentations with ease, along with his
experiments in extreme aging and processing, offer us the possibility to explore taste and textures that are otherwise
nonexistent. But be careful! You are entering into a parallel universe, in search of new cheese frontiers. To be paired
with the beers of Montegioco, Gedeone and wines from the producers from Nicchia.
MEMBER: € 22
NON-MEMBER: € 25
Noble Indigenous Legumes, Extra Virgin Oils and Lazio Wines
Vincenzo D’Amato, a Terra Madre chef and owner of the osteria La Polledrara in Paliano, will bring you dishes based
on rare Slow Food Presidia legumes and olive oil. Wine pairings from Frascati wineries with a “snail” distinction from the
Slow Wine guide.
MEMBER: € 17
NON- MEMBER: € 20
SIG01 - TASTE WORKSHOPS
Will Champagne be Able to Light a Tuscan Cigar?
Friday, October 24, 2014 - 8:30 PM – Cigar stand
A selection Curvèe Rosè, Brut Millèsimè 2004 and Grand Siècle by Laurent-Perrier, alongside Tuscan cigar Mascagni.
Stéphane Montjourides, Italian ambassador for Lauren-Perrier, will discuss the wines, while Stefano Fanticelli will lead
the lighting. With special guest and moderator Alberto Lupetti, journalist and Champagne expert. Tasting is reserved for
those of 18 years and over.
MEMBER: € 14
NON-MEMBER: € 15
Dinner Dates
SA09 - DINNER DATES
Eataly for Eataly
Friday, October 24, 2014 - 8:30 PM - Eataly-Sala dei 200, Via Nizza, 230 int. 14 – Turin
The chefs of Eataly’s gourmet restaurants will convene at Salone del Gusto for a dinner prepared with the help of many
hands. The night will be led by Ugo Alciati the traditional Piedmontese cuisine of Guido Villa Reale in Serralunga. This
will be accompanied by Canavese dishes from Casa Vicina di Turin, the feminine touch of Viviana Varese from Alice
restaurant in Eataly Milan, the promising young chefs Gianluca Esposito of the Nuovo Ristorante Italia in Eataly Rome,
as well as Enrico Panero of Davinci in Eataly Florence. This sumptuous meal will be expertly paired with Champagnes
selected by Steinbruck Italia importer Roberto Beneventano. On this special occasion, diners will have the opportunity to
enjoy a Moscato dessert wine by Siracusa Orseoli.
Website: www.eatalytorino.it
MEMBER: € 100
NON-MEMBER: € 110
SA10 - DINNER DATES
From Peppino to Arcangelo, on the Slopes of the Majella Mountain
Friday, October 24, 2014 - 8:30 PM - Pastificio Defilippis, Via Lagrange, 39 – Turin
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The great cuisine of the Villa Majella restaurant will be represented by Arcangelo Tinari, the youngest generation of this
extraordinary family. After spending the last four years in France under the tutelage of Michel Bras at his three-Michelinstarred restaurant in Laguiole. Arcangelo succeeds in marrying classic home cooking with the innovative flair he has
picked up on his travels. A simple pork cheek, raised on the family farm, becomes an exceptional dish through his
masterful cooking techniques. A dinner of strong flavors is given a delicate touch by his creative hand. The meal will be
accompanied by the Langa wines of the Piedmontese winery Sivetto di Sinio.
Website: www.pastificiodefilippis.com
MEMBER: € 60
NON-MEMBER: € 70
Cooking School
Mauro Uliassi - Land and Sea with Mauro Uliassi
Friday, October 24, 2014 - 12:00 PM - Sala scuola cucina 1
Mauro Uliassi has perfected a type of cuisine that is dedicated to the sea by utilizing the best raw materials and stylistic
excellence. Over the years, he has added to his repertoire with the inclusion of game, which he is very passionate
about. In this class, Mauro will introduce you to a number of recipes that explore these two contrasting themes,
demonstrating appropriate cooking techniques for these two vastly different ingredients. In a word, delicious!
MEMBER: € 30
NON-MEMBER: € 35
Antonio Tubelli - Leftover Cooking: Reinterpreting Pasta
Leftover pasta is an underused resource in the kitchen with which you can prepare dishes that are just as good as fresh
pasta dishes. Together with Antonio Tubelli, Master of Food lecturer at the University of Gastronomic Sciences and
rewnowned Neapolitan chef, you will discover that pasta lends itself to being transformed and reworked into a myriad
of delicious dishes. The process needn’t be too complex, just add ingredients that are readily available and strike your
take. There are many historical and traditional recipes for leftover pasta; in this workshop you will discover treasures like
timballo, pastries, and the famous Neapolitan timpano!
MEMBER: € 25
NON-MEMBER: € 30
Peppino Tinari - Leftover Cooking: Encouraging Offal
Animal innards were once held in high regard, but are now commonly a source of waste. If, instead of being thrown
away, they are prepared in the right way they can be transformed into dishes worthy of a gourmand. In this class,
Giuseppe Tinari, chef at the Abruzzese restaurant Villa Maiella in Guardiagrele, will show you how to prepare traditional
dishes using lamb offal. He will teach you methods of cooking and accompaniments so as to get the most out of these
ingredients and create delicate, perfectly balanced dishes.
MEMBER: € 25
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NON-MEMBER: € 30
Viviana Varese - Vegetable Kingdom
This year Viviana Varese moved her one-Michelin-starred restaurant Alice inside Eataly Milan, located in what was
once the Smeraldo Theater. The menu is varied and filled with the results of her skillful preparations of raw materials.
Though not a vegetarian, Viviana firmly believes that the future of nutrition and cuisine will be predominantly based
on vegetables, grains and legumes. But how to use these ingredients to create a great dish to rival the meat and fish
dishes found in top restaurants? You can discover this thanks to Viviana’s passion, creativity and innovative vegetarian
recipes, in this lesson that looks to the future of food.
MEMBER: € 30
NON-MEMBER: € 35
Marilù Terrasi - Couscous: Everyday Haute Cuisine
Journey to discover the ancient tradition of Trapani couscous, made from organic Sicilian durum wheat and specifically
cut to be stirred by hand and steamed. This dish is still prepared daily in many Sicilian homes, thanks to the women who
have passed it down through the generations. Marilù Terrasi, chef and hotelier at Il Pocho in San Vito Lo Capo, as well
engaging spokeswoman for couscous worldwide, will take you through the preparation and tasting of many different
versions of couscous.
MEMBER: € 25
NON-MEMBER: € 30
The Kin: Pizza and Bread
SLP04 - THE KILN: PIZZA AND BREAD
Franco Pepe feat. Patrick Ricci in: Grains and Artisans
Friday, October 24, 2014 - 1:00 PM - pizza & pane
Two master pizza-makers from the opposite ends of Italy. North and the south meet in the middle, and recognize
each other as compatriots. Accompanying the pizzas will be a selection of wines form the Araldica Distribuzione of
Castel Boglione in the province of Asti. To be paired with selections from the winery Azienda Agricola Paolo Saracco in
Castiglione Tinella in the province of Cuneo.
MEMBER: € 17
NON-MEMBER: € 20
Stefano Callegari in: Sforno
Friday, October 24, 2014 - 4:00 PM – Pizza & pane
Can the famously rich dish cacio e pepe pasta ever successfully be translated into a pizza? Stefano Callegari takes
on this challenge and many others in his Roman shop, Sforno, just steps from the legendary studios of Cinecittà. What
kind of delicacies will he tempt the public with at The Kiln? Paired with the beers of Birra del Borgo di Borgorose in the
province of Rieti.
MEMBER: € 17
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NON-MEMBER: € 20
Ciro Salvo in: Truly Kalò
Friday, October 24, 2014 - 7:00 PM - Pizza & pane
Once upon a time there was a young pizza maker, a champion of tradition yet an innovator, with no desire for the
limelight. Today that pizza maker is still young, but with a name that is known to the world to be “good” … or rather, to
be kalò! Ciro Salvo, owner of the pizzeria 50 Kalò along the Parthenopean seafront, Naples, returns to Salone del Gusto
to talk about the good, clean and fair aspects of true Neapolitan pizza. The pizzas on offer will be accompanied by
sparkling wine from the Contadi Castaldi di Adro in the province of Brescia.
MEMBER: € 17
NON-MEMBER: € 20
Mixology
SLX04 - MIXOLOGY
Presidia Preserved in Alcohol!
Friday, October 24, 2014 - 12:00 PM - Sala mixology
Fruit is a fundamental ingredient in the preparation of a vast majority of drinks, from the exotic Tiki to classic frozen
drinks, not to mention the omnipresence of lemon and lime in muddled drinks (where ingredients are mashed at the
bottom of the glass). Quality barmen are helping to raise the caliber and desire for seasonal fruits behind the bar, giving
them the same importance as ice, spirits or other cocktail ingredients. Michele Di Carlo, president of the Classic Cocktail
Club and lecturer on distillates for Master of Food, will present various Italian and international Slow Food Presidia fruits
in an innovative new way. Cheers!
MEMBER: € 22
NON-MEMBER: € 25
SLX05 - MIXOLOGY
History of the Cocktail
Not only is Dom Costa one of the most internationally famous Italian bartenders, he is also considered something of
a cocktail historian. He harbors a rich knowledge of the evolution of mixed drinks, and recounts their stories with a
unique mixture of specific details, anecdotes and legends. In this workshop, the subject will be addressed from a myriad
of perspectives, which will not only touch upon technical aspects of the cocktail, but also discuss the changes that
characterized different “drink eras”. Dom will guide you through the history of the cocktail, from its inception to modern
times, and all the stages in between: from the Jazz Age to Prohibition, from the Club de Cantineros in Cuba to Tiki
mania, from the era of Disco music to the return to the classics. Why wait to book this trip of classic libations from times
gone by?
MEMBER: € 22
NON-MEMBER: € 25
SLX06 - MIXOLOGY
Thomas Kuuttanen, Master Blender of Purity Vodka and the Drinks of Luca Picchio
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This is a workshop not to be missed! Thomas Kuuttanen, master Swedish blender of international fame will give you a
presentation of his own creation – Purity Vodka. Purity is a multi-award-winning ultra-premium vodka, made in 600 liter
artisanal gold and bronze stills. In order to reach a final alcohol content of 96%, it is distilled 34 times, losing 90% of
its original volume. You will be able to try it both neat and in a cocktail designed by Luca Picchi, Italian ambassador for
purity and professional bartender at Cafè Rivoire in Piazza della Signoria in Florence.
MEMBER: € 22
NON-MEMBER: € 25
SLX07 - MIXOLOGY
The Tradition of Liquors: From Arab Alchemy to Modern Usage
Fulvio Piccinino is one of the foremost experts in the study of marketable goods, specifically in the beverage sector, in
addition to being a scholar of the history of Italian alcoholic beverages. He will guide you through a technical and cultural
exploration of the world of drinks, starting from the very beginning, before delving into different production methods and
classifications and culminating in the mixology of the early 20th century and modern uses - history has never been so
captivating!
MEMBER: € 22
NON-MEMBER: € 25
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T , O 23, 2014 hursday

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