A worldwide marathon celebrating good, clean and fair food starts in Turin on October 8.
There are just 34 days to go until the start of Terra Madre Salone del Gusto 2020 and, given the revolutionized format, it’s time to get a handle on it. The 13th edition of the Slow Food festival dedicated to good, clean and fair food starts in Turin on October 8, 2020, and will run through April 2021 with a rich calendar of events that span the globe via the nodes of the Slow Food network worldwide.
Kicking off on the opening weekend in Turin we’re hosting some of our classic event formats: Taste Workshops and Dinner Dates, flagship occasions for fun taste education developed by Slow Food over the last 30 years.
What follows is details on those events that are already confirmed, though we’ll be updating the festival calendar week after week until April 2021 with further events as they come in.
The Dinner Dates are the pinnacle of the Terra Madre Salone del Gusto calendar. The first ones in the program will be held at Eataly Torino from October 7-12, where our guests will be treated with the culinary creations of chefs from the Slow Food Cooks’ Alliance, the osterias featured in the annual Slow Food guide. An evening of true convivial dining pleasure, where you can discover the richness of local food cultures.
Chefs, through their work, have the ability to influence their customers and encourage them to adopt healthier food habits. This goes from working with food that is produced in an environmentally-friendly fashion to showing respect for the people that make it, as well as being attentive to animal welfare. Food education starts with the choice of ingredients, and being conscious of our behavior affects our food, our planet, and our future.
VITTORIO FUSARI & FRIENDS
We start on the evening of October 7 with a preview dinner dedicated to the memory of Vittorio Fusari, a celebrated chef and great friend of Slow Food. Fusari made a decisive contribution to the launch of the Slow Food Cook’s Alliance in 2010, so we’ve invited some of the cooks who shared Vittorio’s vision of the kitchen to come and celebrate his life and dreams of culinary innovation and sustainability.
One of the main themes of Terra Madre Salone del Gusto is a new geography based on ecosystems, a choice which is reflected in our other dinners.
On October 8, Antonio Buono and Giuseppe Rambaldi will explore the gastronomic heritage of the highland valleys. Antonio was a long-time sous-chef at Marizur and now runs Casa Buono in Trucco, Liguria, at the beginning of Val Roja. Giuseppe, on the other hand, after working at Combal.Zero in Rivoli moved on to open Cucina Rambaldi in Val Susa, Piedmont. The theme of the dinner will caring for the land, the choice of products and respect for traditions, all while remaining innovative and forward-thinking.
On October 11 we return to the city, for a dinner hosted by Cesare Battisti, Tommaso Maio and Flavio Benassi. All three are members of the Slow Food Cooks’ Alliance, and their restaurants have been awarded the “Snail” awared in Slow Food’s guide to the Slowest Italian eateries: Osterie d’Italia 2020. The theme of the evening is the relationship between cities and the surrounding countryside, and how we can access the sustainably-produced ingredients they provide. Battisti is from Milano, where his restaurant Ratanà offers simple cooking that’s anything but boring. Maio and Benassi arrive from Bologna, where they manage Trattoria di via Serra.
On October 12, we go to the seaside, or rather, two seasides on either coast of Italy: the Tyrrhenian and the Adriatic. Two cuisines which represent extremely different lands, as interpreted by chefs with ample experience of bringing the best out of seafood. They’re both recipients of a Michelin star: Daniele and Andrea Zazzeri run La Pineta in Bibbona, Tuscany; while Antonio and Nicola Fossaceca manage Al Metrò in San Salvo Marina, Abruzzo.
As ever, the Taste Workshops are a chance to taste cheese and charcuterie produced with respect for the environment and animal welfare, and to sip some of the most prestigious wines and beers the world has to offer. They’re a way to learn through tasting, to widen our knowledge while stimulating the senses and listening to the stories of the people behind the products. For those able to be in Turin, the Taste Workshops are bookable online.
So what’s on offer exactly? Wines from Italy and further afield, a panorma of Italian beer brewing with selections from the Slow Food Italian Beer Guide 2021 recently published by Slow Food Editore, “trips” abroad to discover the most important breweries in the world and the great artisanal heritage of regional Italian gastronomy, with natural cheeses and charcuterie galore:
- Taste workshops: beer and wine
- Natural cheese: grass, breeds, and raw milk without ferments
- Natural charcuterie: wild-raised native breeds, no nitrites
- Sardinia: milk and cheese, pastures and herders
- Goats of every color!
These are just the first events in the calendar: lots more will be added, as you’ll discover over the course of the next six months of Terra Madre Salone del Gusto 2020.