Saturday 22 February, from 8.30 to 9.30, the Festival offers breakfast.
Breakfast at the Festival it is the appointment, half off and half panel, which opens on Saturday.
We will all have breakfast together. A Sunday breakfast of the past, when he buttered the bread and covered it with jam.
During breakfast we will attend the speeches by the experts moderated by Petunia Ollister, an instagrammer who makes breakfast an object of culture.
Speakers: Matthew Torchio (Inalpi), Fabio Verona (Costadoro), Maurice Fadda (Dietitian City of Health and Science of Turin), Laura Cavallarin (Institute of sciences of food production CNR), Pieranna Borio and Gabriella Altiglia (Order of food technologists), Walter Ficini (Baker).
The free event is organized by: Inalpi, Costadoro, Eataly Torino Lingotto and Panificio Ficini in Turin.
Here are the raw materials that will be served.
Inalpi Piedmontese butter, produced from 100% Piedmontese centrifugal fresh cream from a short supply chain and certified Inalpi.
Inalpi milk powder produced by drying fresh milk, standardized in fat and proteins, maintaining the aroma and flavor of the fresh product once reconstituted.
Costadoro coffee, blend of excellence that won the gold medal at the International Coffee Tasting 2019, organized by the International Institute of Coffee Tasters (liac).
The Costadoro RespecTo blend has a good body, hints of chocolate and biscuit, with a pleasant acidity of red fruits. A cream with a beautiful texture, compact and persistent.
Apricot jam Scyavuru (Niscemi Cl)
The best fruits of Sicily, the tastiest apricots, for a jam with a unique flavor.
The Scyavuru farms produce the jams of the past in the heart of Ribera: the carefully selected indigenous fruits are boiled with sugar, offering jams with an elegant and exclusive taste. It is not by chance that in Sicilian dialect Scyavuru means fragrance.
On sale at Eataly Torino Lingotto.
Orange honey, Thun honey (Vigo di Ton TN)
Fragrance of orange blossom and hints of honeysuckle flowers, hawthorn and yellow melon: Thun orange honey is characterized by a unique and slightly fruity flavor.
Mieli Thun's goal is to take care of bees. They think about the rest: the philosophy of the owner Andrea Paternoster is just that and for years he has been traveling around Italy chasing the blooms
On sale at Eataly Torino Lingotto.
The bread of the Ficini Bakery in Turin - Maestro del Gusto of Turin and its province with spelled spelled. Kneaded with liquid sourdough and concentrated grape juice and spelled flakes. Excellent to accompany cappuccino.
Or the totally yeast-free vegan bread, just oat flakes, spelled flakes, sunflower seeds, flax seeds, pumpkin seeds, sesame and psyllium fiber and a little wholemeal rye flour.
Method used: priest Latinization of seeds. Also perfect for lunch combined with a vegetable cream, avocado and radishes. Light and nutritious.
Still, the top box with cereals, rich in fiber and the Pugliese, a classic of the Italian tradition. To be cut into thick slices and savored with sweet and salty.
