Taste Workshops

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

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, […]

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 […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

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 […]

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 […]

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

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 […]

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

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 […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

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 […]

20 September
Torino-Palazzo Giunta Regionale // Sala Vino

Pieropan Master of Soave

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 […]

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

China: The Kingdom of Mapo Tofu

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 […]

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

Starring Herbs, Mosses and Lichens

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 […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Masculina di Magghia: Anchovies of Catania

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 […]

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

With Frying Colors

Oils and smoke points, battering and breading, temperatures and tricks of the trade—prime quality fried food is the outcome of controlled and complex technique. It’s […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Spain: Algae, vegetables of the Sea

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 […]

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

Palestine: All the Colors of Tahini

Tahini is a creamy paste made from sesame seeds, widespread throughout Greece, Turkey, North Africa and the Middle East, used as a flavoring in many […]

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

Korea: Jang and Fermented Sauces

The many fermented sauces of Korea Jeju Island fermented soybean (jang) paste—one of Korea’s chief fermented delicacies—was one of the first products to be included […]

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

An Organic Home Garden – Grow Your Own Food

Design and create your own home garden Andrea Giaccardi, Slow Food horticulture educator and owner of the organic farm L’Orto del Pian Bosco, will show […]

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

South Africa: Ferment in Cape Town

Cape Town comes to Italy Filippa Harrington and Loubie Rusch, both members of the Slow Food Chefs’ Alliance, will bring to Turin some of the […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

A Taste of the Wild Mussel

Try a taste of Ancona’s wild mussel The Portonovo Wild Mussel (Slow Food Presidium) is enjoyed both raw, freshly caught without seasoning, or open, prepared […]

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

Time for Italian Apples

Apple cultivation has a long and glorious history in Italy, and can be traced back at least as far as the Early Middle Ages. However, […]

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

Like Two Lupins in a Pod! – Slow Beans

Lupins around the world In Italy lupins are mostly eaten au naturel—soaked in cold water, boiled and soaked in brine for a couple of days—as […]

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

Ukraine: Cooking with Herbs

Herbs are an omnipresent ingredient in Podolian food. Some herbs  are served in salads, others to flavor main courses, others still are fermented or used […]

21 September
Torino-Nuvola Lavazza // Museo Lavazza
Sold out

Italy’s Regional Coffees

An exploration of the tradition of Italian coffee and the different consumption habits that characterize the country, to keep their memory alive and honor the […]

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

Red Rice: From Burkina Faso to Piedmont

Red Rice around the world Vercelli is considered the European capital of rice, located in the heart of the Piedmontese-Lombard rice-growing area and with the […]

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

Korea: Naturally Sweet Sikhye

A traditional, slow, sweet drink Due to the presence among their ingredients of fructose syrup, made from cornstarch, and other industrially processed sugars, soft drinks […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Sushi: Raw Fish in Japan

Everyone loves sushi: In recent years, Japanese cusine has become ubiquitous: all-you-can-eat lunches and dinners, sashimi, maki and nigiri all continue to satisfy our voracious […]

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

Austria’s 1,001 Uses for Corn – Slow Maize

Austria’s Galital white corn is a local variety, free from genetic manipulation, particularly suited to polenta and used in many other culinary specialties. This hardy […]

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

Spain: Variations on Gazpacho

Valencia-based chef Yelel Canas likes to combine the concept of healthy food with that of social equity and environmental justice. So his dishes are not […]

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

Máximo Cabrera: Cooking Without Fire

Máximo Cabrera is a biologist, a self-taught cook, a researcher, and a musician. In the course of his studies, he has developed a keen interest […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Small-scale fishing in Puglia

In Puglia, a region basking in both the Adriatic and Ionian seas, a strong tradition of artisanal fishing continues to thrive. These fishermen, inheritors of […]

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

Mexico: Mole Casero, all the virtues of cacao

A hint of cacao in Mexico’s classic Mole Poblano According to Andy Weil’s food pyramid, a moderate consumption of bitter cacao is to be recommended […]

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

The Philippines: A Land of Rice

Rice is one of the staples of Filipino cuisine, accompanying every dish and even used in some traditional desserts. This workshop will highlight two native […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Belarus: Freshwater Fish

“The most important thing is not to consider your work as an effort, but as your favorite task. Do not count the hours. You should […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval
Sold out

Mexico: Milpa beans – Slow Beans

Beans, one of the most complete, nutritious foods, are an essential element in the milpa, Mexico’s millenary system of intercropping corn, beans, pumpkin and dozens […]

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

An Organic Home Garden – Grow Your Own Food

Grow your own food, design your home garden Andrea Giaccardi, Slow Food horticulture educator and owner of the organic farm L’Orto del Pian Bosco, will […]

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

Ethiopia: The Role of Biodiversity

Ethiopian cooking is an expression of a rich and variegated gastronomic culture The cuisine is based on vegetables, sauces, fermented tubers and teff, an ancient […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

The Magic World of Amanda: An Algae Forrest

Explore the world of algae Zip up your wetsuit, put on your mask, fins, and snorkel and join the marine biologist and harvester Amanda Swinimer! […]

22 September
Torino-Palazzo Giunta Regionale // Sala Liquidi

Wines Dictated by Nature

The pros and cons of natural wines are being heavily argued on social media, but the debate has been enlivening gatherings of wine-loving friends for […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval
Sold out

Naturally Spicy: Southern Italian charcuterie

Southern Italy: where spicy elements are found in most salami Powdered sweet or fiery chili has been the secret behind the preservation of charcuterie from […]

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

Wild Fermentation

The international “guru” of fermented foods Sandor Ellix Katz (author of Wild Fermentation) and the Italian expert and his translator, Carlo Nesler, will tell the fascinating […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Mediterranean Caviar: Discovering Bottarga

Bottarga, the caviar of the Mediterranean, Bottarga has enjoyed a long history ranging from the Phoenicians to the Arabs to Italian coasts. It is obtained […]

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

Bosnia’s Ancient Corn – Slow Maize

Slow Maize in Bosnia, a look at Bosnian corn An exploration of two historic Bosnian corn varieties, Popovo Polje Brzac and Potkozarje Bjelčić. They have […]

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

Senegal: Pierre Thiam and Resource Trees

Getting to know the resource trees of Senegal Pierre Thiam, the ‘king of African nouvelle cuisine’, is the author of award-wining cookbooks and an ambassador […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Bahian Cuisine: Tastes of the Sea and Dendê

A taste of Bahia The importance of dendê oil in its homeland, Bahia, is reflected in two of the Brazilian state’s traditional dishes: moqueca, a […]

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

What Tomato to Use for a Pizza?

Flour, water, salt, then a layer of tomato spread over the dough. A pizza may seem easy to make, but based on the ingredients, from […]

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

Story of a possible Foodopia with Marta Foglio

Cooking can help to change the world because food reconnects people to the land more than anything else. This is the belief of the young […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Sea Meatballs

There are fish that were once discarded, written off as cheap food, and consumed only by fishermen, during long trips. Although many are avoided because […]

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

Feeding the World: Couscous Made with Ancient Grains

France is currently the world’s largest couscous producer, but the communities that still produce it artisanally are mostly found in Africa (Morocco, Algeria, Tunisia, Mauritania, […]

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

Pizza! Sourdough starters and baker’s yeasts

Bread and leavened baked goods are quintessential daily foods. This is why they should be chosen with care, placing the priority on those made with […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

The Fish of the Lagoon of Orbetello

A dive into the Lagoon of Orbetello Stefano Sorci and his wife Francesca manage L’Oste Dispensa (Slow Food Chef’s Alliance) on the Tombolo della Gianella, […]

23 September
Torino-Palazzo Giunta Regionale // Sala Liquidi
Sold out

Foraging for Beer

Before hops became one of the key ingredients in beer, brewers used to use all kinds of different herbs, flowers, barks and roots found around […]

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

Peppers Plain and Simple

Peppers can be yellow, red or green, square, horned or spiraling: a diversity of shapes, colors, fragrances and flavors that since the Colombian Exchange has […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval
Sold out

Mexico: The Maya Pig – A matter of breeding

One of Mexico’s most characteristic pig breeds is the Slow Food Presidium-protected, the free-grazing Yucatán Peninsula hairless. This pig produces intensely flavored pork, low in […]

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

Japan: The art of making shima-tofu

Do you know how to prepare a perfect shima-tofu? And do you know tht the one from the Okinawa islands is different from what is […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Mountain Fish with Artur Martínez and Marc Ribas

For years, the Vallés county, just north of Barcelona, has been home to some of the most interesting gastronomic delights in all Catalonia. The becaruda […]

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

Sowing the seeds of knowledge

Sowing the seeds of knowledge In conjunction with the agronomists and agroecological consultants from Rural Academy, a community providing training in social agriculture and how […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Tinca Gobba in Oriental Sauce

The Piedmontese freshwater fish with a twist A relative of carp, barbel, and chub, the tinca gobba or Ceresole d’Alba Tench (Slow Food Presidium) has […]

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

Milk Cultures of the East

Cultured milk is a key element of the cultural and gastronomic history of Eastern Europe. It is used to prepare products such as kefir, ayran and guslianka. The latter, made […]

23 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 […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval
Sold out

Bresaola – Au Naturel

A natural bresaola, Star chef and restaurateur Stefano Masanti of Il Cantinone in Madesimo, in the province of Sondrio, is also a skilled pork butcher […]

23 September
Torino-Lingotto Fiere // Stand Sigaro Toscano

Bicentennial: Kentucky Tobacco and Truffles

Toscano’s Granduca cigar meets another great Tuscan product: truffles, in the many variations developed by the Savini family. Experience a piece of Tuscany with this […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Russia: Fish and Spirits of St. Petersburg

A taste of Russia: slow fish an traditional spirits Olesya Drobot (Slow Food Chef Alliance), is one of the rising stars of the gastronomic scene […]

23 September
Torino-Nuvola Lavazza // Museo Lavazza
Sold out

Coffee in the Kitchen

Coffee is not just for drinking but also for eating. In this workshop it becomes an ingredient in dishes designed by Lavazza’s food specialists in […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval
Sold out

Black is Back- Traditional Pig Breeds

Looking at different pig breeds, After decades in which modern hybrids held sway in Europe and elsewhere, heritage pig breeds—hardy, free-range and nearly always with […]

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

Uganda’s Diversity of Bananas and Millet

Bananas are the most common fruit in the world and a staple in the diet and cuisine of many countries. Hundreds of  banana varieties exist […]

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

Senegal: Pierre Thiam and Forgotten Cereals

An introduction to the forgotten cereals of Senegal Pierre Thiam, the ‘king of African nouvelle cuisine’, is the author of award-wining cookbooks and an ambassador […]

23 September
Torino-Barriera di Milano // Edit

Herbs at the Bar

An aromatic exploration of the botanicals used in spirits, liqueurs and cocktails. Salvatore Romano, manager of Edit’s cocktail bar and cofounder of Barz8 and Bstr8, […]

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

Looking at Biodynamic: The Lucca Community

Biodynamic cultivation in Tuscany, The Lucca Biodynamic Producers’ District, founded in 2013, is made up of 12 farms dedicated to wine and extra-virgin olive oil […]

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

Vittorio Fusari: Happiness Tastes of Health

The elixir of life is written in our cells, but we can live long and healthily if we learn to view food as a precious […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
Sold out

Raw Seafood, Sustainable Seafood

“I’ll have the salmon tartare.” “For me, tuna”. “And for me, swordfish.” It generally goes something like that, doesn’t it? We are so used always […]

24 September
Torino-Lingotto Fiere // Food for Change – Slow Meat – Oval
Sold out

A World of Chickpeas – Slow Beans

Discover a world of chickpeas, Giuliano Donatantonio, the experienced and eclectic chef at Ristorante Pineta 1903 in Maiori, in the province of Salerno, will take […]

24 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Morocco: Aglou mussels

Slow fishing in Aglou, Morocco In Aglou, a small seaside village in the province of Tiznit (southeast Morocco), about 20 artisanal fishermen and nine cooks […]

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

Specialty Seed Recipes

A seed keeper, known also as a semencier, works to protect their country’s native biodiversity. Thanks to the collaboration between the Slow Food Chefs’ Alliance […]

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

Russia: Tolstoy in a State of Ferment

Mikhail Lukashonok is the chef at the Mark i Lev restaurant in Privolye, in the Tula Oblast countryside, 120 kilometers from Moscow, Here the two […]

24 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Flavors of Latvia

Get a taste of Latvia The Carnikava lamprey (Ark of Taste) is a rare and fine fish, found only in the Latvian municipality of Carnikava, […]

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

Almond Sweets: From Asia to the Mediterranean

Now grown throughout the Mediterranean basin and across Asia, the exact origin of almonds is unknown. There is no question, however, about their worldwide popularity. […]

24 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

We Want a Slow Island!

The many islands scattered through the Mediterranean are custodians of agricultural and marine biodiversity. The current system for the supply of produce and mass tourism, […]

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

The Vegetables of Paradise- Franciacorta

In Palazzolo sull’Oglio, outside Brescia in Lombardy, Maurizio and Grazia are carrying on the tradition of the Osteria La Villetta. In 2015, they bought some […]

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

Vittorio Fusari: Happiness Tastes of Health

The elixir of life is written in our cells, but we can live long and healthily if we learn to view food as a precious […]

24 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Smoked Ireland

Ireland is home to many fine smokehouses, But perhaps none so fine as Sally Barnes’s Woodcock Smokery, located near Castletownshend, a pretty seaside village in […]

24 September
Torino-Palazzo Giunta Regionale // Sala Liquidi

In Search of Chartreuse

A liqueur produced with the same methods used the very first time, in 1605: without additives or coloring agents, solely with alcohol and the 130 […]

Official Partner

Con il sostegno di

Con il contributo di