20 September

Where do Spices Come From?

Torino-Lingotto Fiere

Though interest in the origin of ingredients has grown in recent years, there is still a category that has yet to gain attention of the “localvores,” despite its essential contribution to the flavor of food.

We are talking, of course, about spices. How many types of pepper exist? Where do they come from? Which ones go best with the dishes we cook? Restaurant menus rarely indicate the origin of pepper, nutmeg, cardamom, aniseed, etc. This forum will be completely dedicated to aromatic seeds.


  • Estephan Tianjaramanana, Madagascar, head of the Mananara Vanilla Presidium;
  • Augusto Daniel Coñopan Melimapo, Chile, Presidium of the Merkén de La Araucania;
  • Kátia da Costa D’assunçao dos Ramos, São Tomé and Príncipe, Que Tela cooperative
  • Abdellah Arjdal, Morocco, Presidium of Taliouine Saffron.
  • Sergio Corradetti, Italy, Producer of Green Anise from Castignano

Moderator: Amitav Ghosh, India, writer, and journalist

The Terra Madre thematic Forums are presented by delegates of the network and are open to the public as long as seats are available.

Priority entrance reserved for delegates. Access requires registration on site.

20 September

16:00 - 18:00

Food for Change – Semi/ Seeds – Pad./Pav. 3