There is the decisive imprint of the Masters of Taste in the second book of the Food Journalism Festival dedicated to energy saving recipes.
The book is downloadable THIS LINK and contains very tasty, very simple and, above all, very sustainable recipes. The recipes themselves were born from the imagination, the sense of observation and direct tests in the kitchen of Paola Uberti who used ingredients supplied directly by the Masters of Taste of Turin and its province, the artisans of the great Turin gastronomy who are selected by the Chamber of Commerce of Turin.
A combination of Made in Turin drinks is recommended for the recipes, but the mix of leaves and flowers of the tea and flower infusions also peeks out.
Each Maestro del Gusto is presented with an elegant card.
Here is the list of the Masters of Taste who provided the products and the recipes that used them.
Ballesio Chocolate |
60% cocoa chocolate |
Cheesecake with seirass, mint and chocolate |
Green Italy |
Hemp seeds |
Fresh Tomini with hemp seeds and dandelion honey |
The Tea |
Fruit infusion "Apple Elderberry with blueberries" |
Cold fruit infusion with apple, elderberry and blueberries + pairings |
Boella and smiles |
Nocciolla - "White" cream of Piedmont IGP hazelnuts |
Sweet bread flans with hazelnut cream and praline coffee |
Beekeeping the Margherita |
2022 vintage dandelion honey |
Fresh Tomini with hemp seeds and dandelion honey |
Bolognese pasta factory |
Cool thin guitar |
Spaghetti with crudaiola in puttanesca style |
The Masera |
|
pairings |
Chialva Mint |
Pancalieri peppermint syrup |
Cheesecake with seirass, mint and chocolate |
Boutic Coffee |
Single origin Guatemala slow food coffee |
Vermouth tiramisu with Robiola di Cocconato and ground coffee |
Essentially |
Infusion of mint |
Mint chickpea patties with lemon yogurt sauce |
Varvello vinegar |
Red wine vinegar |
Salad with fresh goat cheese and green sauce |
Varvello vinegar |
Red wine vinegar |
Marinated apple and onion chutney |
Silvano Gelato of other times |
Lemon ice-cream |
Lemon sorbet with zest, capers, honey and toasted corn flour |
Piazza dei Mestieri Brewery |
|
pairings |
Torino Vermouth |
|
pairings |
Gilac Brewery |
|
pairings |
Latteria Bera |
Fresh goat cheese |
Salad with fresh goat cheese and green sauce |
Medium-aged pecorino |
Sandwich with pecorino cheese, fava bean puree and fresh mint |
|
Seirass |
Cheesecake with seirass, mint and chocolate |
|
Mozzarella di bufala |
Tower of bread with tomatoes, buffalo mozzarella and smoked pepper |
|
Fresh cheese |
Vermouth tiramisu with Robiola di Cocconato and ground coffee |
|
Taurus |
Praline coffee beans |
Sweet bread flans with hazelnut cream and praline coffee |
Varvello vinegar |
Red wine vinegar |
Sandwich with salami, Parmesan cheese, marinated onions and dehydrated apricots |
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