The press tours, or press trips, of the Festival are held sabato 23 February.
They will be an opportunity to allow journalists and bloggers to make direct experiences in the field of food and to learn about aspects of Turin and Piemotne related to food.
Here is the rich program program:
- Masters and Bogianen.
An interesting guided tour among the shops of Masters of Taste of the Chamber of Commerce of Turin in the lively district of San Salvario, today a reference point for the movida night and one of the symbols of Savoy creativity. "Cicero" exceptional Bogianen Guides, which will accompany the participants in the discovery of the picturesque market and of the culinary excellence present in the district such as Caffè Giuliano bear, Ficini bakery, Mara dei Boschi - Gelato workshop, Il Corallo fish shop, Latteria Làit and Formagg, Enoteca Rossorubino.
- Turin DOC: wine passion
The village of Caluso opens its doors to the discovery of Turin wines. The visit begins at the Winery Carlo Gnavi, historic producer of Caluso Passito, one of the rare white raisin wines of Northern Italy obtained from Erbaluce, a native vine characterized by bright and luminous berries like the colors of dawn from which it takes its name ("alba lux"). Following is a walk to the historic Palazzo Valperga di Caluso, seat of the Municipality and of theRegional wine cellar of the province of Turin who will propose, in the ancient cellars, a tasting itinerary of the wines of the seven denominations of Turin origin (Erbaluce di Caluso, Carema, Canavese, Freisa di Chieri, Collina torinese, Pinerolese and Valsusa). An opportunity to meet selected wine producers within the project Turin DOC of the Turin Chamber of Commerce.
- Between grains and doughs
From the aroma of coffee to the preparation of fresh artisan pasta: a journey through taste and education to learn the secrets of two food symbols Made in Italy:. It starts at the coffee plant Costadoro for a lesson on roasting and preparing this invigorating drink. Next, stop at Pastificio Bolognese Muzzarelli, Master of Taste, to learn the secrets of artisan excellence. Event, finally, from Cookin Factory Claudia Fraschini's cooking school, to test participants in a fresh pasta workshop.
- At the source of taste
Exclusive opening for the Festival of the historic and suggestive spring water plant SMAT in Sangano. An underground walk to discover a splendid architectural work created almost a century ago. A still functioning plant that boasts an annual production of
12 million cubic meters of water. Following lunch offered by Fiorfood at Coop Botticelli Superstore of Turin, the recently opened Coop store which has a newly designed gastronomy department.
- Food, Alba and fantasy ...
A fascinating journey through history and culture, taste and innovation, surrounded by a landscape that is a World Heritage Site. It starts from Alba, the pulsating heart of the Langhe and "Creative city
Unesco for gastronomy ". After the visit to one "urban" cellar, stop in a hazelnut processing laboratory Tonda Gentile delle Langhe. After lunch, a suggestive walk
to the discovery of Alba Sinteranea e underground roots in the company of a professional archaeologist. To conclude, visit to Ferrero Foundation to admire the artistic works of the Exhibition "From Nothing to Dream".
- Butter hands
Morning between teaching and fun to discover the secrets of the pastry and bakery of Gian Piero Vivalda, Chef of the restaurant "Ancient Royal Crown of Cervere from the 1815"- 2 Michelin stars - and new Ateliereale, the bakery boutique at 4 hands with Inalpi. An experience to get to know the Piedmontese milk supply chain used in the company and to verify, live and in the kitchen, the extraordinary quality of the products derived from its processing. Following an intriguing appetizer Starry.
NB All press tours are reserved for journalists and bloggers who accredit themselves to the Festival (http://www.festivalgiornalismoalimentare.it/accredito/). Places are limited. To signal the willingness to participate, it is necessary to write by February 20 February, (indicating two preferences for the press tours) to: This email address is being protected from spambots. You need JavaScript enabled to view it.
