Double the labs at the Festival e THEY CAN BE CONSULTED HERE
From this fifth edition it will be possible come to the Lingotto congress center in Turin just to immerse yourself in the 21 experience labs open to journalists, bloggers and communicators. A lab coat will be donated to the laboratories, thanks to the sponsor Inalpi and the Food Journalism Festival.
The laboratories are designed as didactic moments of extreme depth on topics useful for the training of those who write about food and health food.
They last approximately 45 minutes each have a maximum of 20 participants.
They take place inside the Turin Lingotto Congress Center on 20 and 21 February 2020. Maximum punctuality is recommended.
For registration: This email address is being protected from spambots. You need JavaScript enabled to view it.
Here are the titles of the workshops
THURSDAY 20 FEBRUARY
All about MOCA (Materials and Objects in Contact with Food) by the Chemical Laboratory of the Turin Chamber of Commerce;
Discovering Piedmont apples proposed by Coldiretti with the collaboration of ONAfrut;
Let's give food a second life, with Yes! Bonduelle;
Piedmontese Butter in large leavened products, 4-handed Panettoni & Colombe Inalpi - Albertengo Panettoni and Colombe;
How to recognize a quality "Espresso"? organized by Costadoro;
Alien insects in our home: Asian bedbug, Beetle beetle from Japan, Xylella fastidiosa, held by the Technicians of the Piedmont Region Phytosanitary Sector;
Water tasting techniques. Introductory course on sensory analysis NB: course duration 1 hour and 45 ';
Chocolate, honey and hazelnuts: sweetness from Masters, made by Ballesio Chocolate in collaboration with Apicoltura La Margherita, a farm producing honey for Slow food and with Roberto Revello of Green Italy, producer of Sativa hemp in the Canavese area;
Banks and Cartizze: sublime inclinations of the Conegliano Valdobbiadene Prosecco Superiore DOCG, proposed by the Conegliano Valdobbiadene Prosecco Superiore DOCG Protection Consortium;
Vermouth di Torino and Genepì Piemonte, spirit drinks, with teachers from the Vermouth Institute of Turin, Association for the protection of the Genepì Piemonte, Piedmont Region;
FRIDAY 21 FEBRUARY
When the hoax is real! A laboratory to understand how the buffalo mozzarella from Campania was created and tasted, managed by the Consortium for the Protection of the Mozzarella di Bufala Campana DOP;
Food allergens: small doses, large poisons. What they are and how they look for them in the laboratory with the Zooprophylactic Institute of Turin, National Reference Center for the detection in foods of substances and products that cause allergies and intolerances;
The elements of an excellent pasta: tasting of Pasta Armando in purity;
The Piedmontese milk supply chain meets the tradition of Italian ice cream, the Inalpi - Gelati PEPINO 4 experiential laboratory;
Food pairing in the circular kitchen, laboratory edited by Metro;
Pesto & Mortar, made by the Genoa Chamber of Commerce;
How to recognize a quality "Espresso"? Workshop organized by Costadoro;
The signature finger food, between tradition and innovation, laboratory by Metro Italia;
Face to face with the Riviera Ligure DOP Oil, by the Genoa Chamber of Commerce;
The expense that challenges: test yourself! Interactive laboratory of Altroconsumo carried out in the form of quizzes;
Lavarello, whitefish and other lake treasures. A practical laboratory for filleting lake fish together with fishermen from the province of Verbano Cusio Ossola. By Provincia VCO;
