The Turin chefs association is a partner of the Food Journalism Festival.
With its great tradition and its high professionalism will offer the free lunch on Thursday 21 February in Turin meets, reserved for accredited people.
With its 297 years of history the Association of Chefs of Turin is the oldest association of Italian cuisine.
It was founded in 1722 as the "Pious Association of Chefs and Families of both sexes under the high patronage of S. Pasquale Baylon" as the flag still visible today at the current headquarters in Via Bogino 17 (Turin) says.
Today the Turin Chefs Association, with its members and its many activities at all levels and in all fields of catering, is a reference point for those involved in cooking, from students of hotel institutions, to chefs to restaurateurs. ; solidarity towards shareholders; the determination to become a meeting, training and updating point; the unconditional availability towards other associations and non-profit organizations, which culminates every year on the National Cook's Day, the proceeds of which are donated to charity.
In 2001 the training center of the Turin Chefs Association called "La Scuola" was born, which collects the experience gained in more than twenty years of cooking courses both at an amateur and professional level: courses open to all, at various levels, which take place at the headquarters in via Bogino 17.
The range of courses offered is extremely wide such as to satisfy the needs of cooking enthusiasts at all levels: from the amateur one of 4 lessons from appetizer to dessert, to the professional one of 70 hours, from which you start from scratch to become a good kitchen helper. In addition, basic and creative pastry courses of 10 lessons and more, in workshops for children.
All information about www.cuochitorino.it, site always updated with course start dates and costs.
At the Festival lunch, the association will offer the famous "Zuppa della Marchesa", a nineteenth-century soup of vegetables, legumes and cereals, often with the addition of chopped pork, which the Marchesa Giulia of Barolo, discarded the sumptuous velvet dresses, offered to the poor of Turin who looked out at his palace in the Roman quadrilateral of the city.
The ingredients of this soup are those of Piedmontese peasant soups: dried legumes such as beans of different types, peas and chickpeas; minor cereals such as spelled, barley and buckwheat; vegetables in abundance, according to the season, such as leeks, carrots, celery, onion, turnip, cabbage, chard, pumpkin, potatoes; finally a piece of lard or bacon and pork ribs.
In addition, it will be offered the zabaione, “Sanbajon”, in Piedmontese, a creamy dessert of eggs and liqueur wine, symbol of the cooks of Turin for the legendary link with the patron saint San Pasquale Baylon from which it takes its name.
