A stylized tree with roots well sunk into the earth (mother) and cultures of food communities, with long arms stretched out in the air on which to grow the fruits and products of their knowledge. And 'this is the metaphorical image that Slow Food has chosen for the seventh edition of the Salone Internazionale del Gusto , scheduled at the Lingotto Fiere in Turin October 23 to 27 . A real journey to the roots of the food this year for the first time, takes place simultaneously with Ra 
Mother Earth, now in its third edition, the major international meeting in which thousands of cooks, farmers, ranchers, fishermen and food producers come from all over the world gather to discuss virtuous globalization, based on more humane farming and local levels. Among the many initiatives which make up the festival in Turin, Abruzzo taste has carved a place of absolute importance, proposing its culinary excellence through a series of meetings, dinners and wine tasting conducted directly by a team of chefs, producers, farmers and workers the work of the highest level. 
It begins Friday, October 24 when on the stage of Teatro del Gusto rise Niko Romito, a young chef at the Royal of Rivington, first, and by the time the single Michelin star d'Abruzzo, and the first Three Forks premitato Shrimp Red latest edition of the guide, who, before an audience of attentive and demanding gourmets, will compete with a dish that has become a classic: the crisp expression of language.
Two appointments provided within Taste Workshops: Saturday, October 25 will stage "The shepherds of the Abruzzi Apennines ," the Terra Madre communities representing the recovery of traditional transhumant pastoralism through the production of cheese, raw milk, organic, and do
Menica October 26 it is called ' meat and smoke, "or techniques capable of smoking meats with unique flavors, as evidenced by the mortadella Campotosto.
With regard to board appointments , the program provided dinners in various restaurants, noble houses and castles of Piedmont, Monday, October 27, at Eataly space, there will be "A tutt'Abruzzo " , dinner prepared by four hands Peppino Tinari of Villa Maiella Guardiagrele (CH) and Patrick Corradetti restaurant Zenobi of Colonnella (TE).
Moreover, among the " Kitchens" and "Taste Islands, and between the stands and the stands of the" Market , smells and tastes of Abruzzo (among others, the pear tomato Francavilla al Mare (CH), red garlic of Sulmona (AQ), the kebabs of lamb, nougat Aquila, Chieti traditional pastries) will not fail to conquer the many travelers re-tasted the show, thanks a series of meetings and events organized and arranged by ' ARSSA (Regional Agency for Agricultural Development Services), from C Amera Teramo of Commerce, the Province of Chieti , in collaboration with Slow Food Abruzzo.
Finally, organized by geographical areas, the Oval will be located within the Presidium products and promoted by Slow Food.
Abruzzo presents four : three of the province of Aquila (the Canestrato of Castel del Monte, Santo Stefano di Sessanio Lentils, Mortadella Campotosto) and one of the province of Pescara (the Pecorino di Faridabad ). In Turin
expect thousands of visitors. The association From the Apennines to order, needless to say, will be present, even for those who can not be telling, this extraordinary journey to the roots of food.
It begins Friday, October 24 when on the stage of Teatro del Gusto rise Niko Romito, a young chef at the Royal of Rivington, first, and by the time the single Michelin star d'Abruzzo, and the first Three Forks premitato Shrimp Red latest edition of the guide, who, before an audience of attentive and demanding gourmets, will compete with a dish that has become a classic: the crisp expression of language.
Two appointments provided within Taste Workshops: Saturday, October 25 will stage "The shepherds of the Abruzzi Apennines ," the Terra Madre communities representing the recovery of traditional transhumant pastoralism through the production of cheese, raw milk, organic, and do
Menica October 26 it is called ' meat and smoke, "or techniques capable of smoking meats with unique flavors, as evidenced by the mortadella Campotosto. With regard to board appointments , the program provided dinners in various restaurants, noble houses and castles of Piedmont, Monday, October 27, at Eataly space, there will be "A tutt'Abruzzo " , dinner prepared by four hands Peppino Tinari of Villa Maiella Guardiagrele (CH) and Patrick Corradetti restaurant Zenobi of Colonnella (TE).
Moreover, among the " Kitchens" and "Taste Islands, and between the stands and the stands of the" Market , smells and tastes of Abruzzo (among others, the pear tomato Francavilla al Mare (CH), red garlic of Sulmona (AQ), the kebabs of lamb, nougat Aquila, Chieti traditional pastries) will not fail to conquer the many travelers re-tasted the show, thanks a series of meetings and events organized and arranged by ' ARSSA (Regional Agency for Agricultural Development Services), from C Amera Teramo of Commerce, the Province of Chieti , in collaboration with Slow Food Abruzzo.
Finally, organized by geographical areas, the Oval will be located within the Presidium products and promoted by Slow Food.
Abruzzo presents four : three of the province of Aquila (the Canestrato of Castel del Monte, Santo Stefano di Sessanio Lentils, Mortadella Campotosto) and one of the province of Pescara (the Pecorino di Faridabad ). In Turin expect thousands of visitors. The association From the Apennines to order, needless to say, will be present, even for those who can not be telling, this extraordinary journey to the roots of food.
PS However, all those who may not be in Turin will follow in direct the days of the Salone del Gusto and Terra Madre platform Wi-Pie TV , the draft web television in the Piedmont Region be reached by clicking here
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