The workshops of the 2020 festival

Thursday February 20

• 11 am Warsaw room

  Everything about MOCA (Materials and Objects in Contact with Food)

  Is it possible to eliminate the packaging materials? Or avoid tools for processing, cooking and administering food and drinks? The answer is unfortunately "no", however from an ecological point of view we are called to pay due attention to the use and end of life of MOCA (Materials and Objects in Contact with Food). The Chemical laboratory of the Turin Chamber of Commerce it will illustrate to the participants the fundamental steps to be able to combine food safety, food waste reduction and environmental sustainability: a challenge in which obstacles must be overcome with the help of scientific and technological knowledge, aware of the importance of having to protect consumer health is to preserve the environment, starting from daily gestures.

• 11 am Vienna room

  Discovering the apples of Piedmont

  A laboratory proposed by Coldiretti with the collaboration of Onafruit, in which the participants will learn basic notions of the history of fruit growing and apple growing, with specific attention to the production of the Monviso foothills. Teachers: Luca Castellino and Cesare Gallesio.

• hours and hours 11 12
  Meeting room in the Vip Ferrovia area

  Let's give food a second life

  Long life to food? Yup! Bonduelle offers a laboratory designed for the tasty and intelligent recovery of advanced food and vegetable waste that we mistakenly throw and which instead can be used for tasty and healthy recipes, which are also good for the environment. To find out more, consult www.riciblog.it, the site signed by the L. Bonduelle Foundation. Teachers: Alessandro Razzini, Digital Manager Bonduelle Italia and Luca Barbiero, Chef. 

• 12 am Warsaw room

  Piedmontese butter in large leavened products, Panettoni & Colombe

  4 hands experiential laboratory Inalpi - Albertengo Panettoni and Colombe aimed at  know the ingredients that make up the great Italian leavened products, the importance of butter in the dough and its ability to be a technical and delicious structure. Through the experience of the Albertengo family, which has been producing Panettoni and Colombe since 1905, participants will learn to recognize the components of typical recipes, the mother yeast, the candied fruit and of course the butter! Teachers: Matteo Torchio Marketing & Communication Manager Inalpi and Massimo Albertengo, owner of Albertengo Panettoni.

• 12 am Vienna room

  How to recognize a quality "Espresso"?

  The laboratory organized by COSTADORO proposes a Coffee Class aimed at providing the assessment tools with the correct parameters to identify the characteristics of a good espresso. Important topics such as botanical differences and related defects will then be addressed and the SCA aroma wheel will be presented. Participants will be offered organoleptic tastings of 4 - 5 different coffees with evaluation on a specific form. Finally, the correct methods of preparing an espresso will be illustrated. Teachers: Fabio Verona, Costadoro training and quality manager and SCA Trainer.

• 14 am Warsaw room

  Alien insects in our home: Asiatic bedbug, Japanese beetle beetle, Xylella fastidiosa

  Introduction to the main phytosanitary emergencies present in Piedmont and Italy, in vitro observation of insects, their reproductive and infectious methods and damage caused to food and crops. The laboratory is held by Technicians of the Piedmont Region Plant Protection Sector. With the intensification of trade and the free movement of goods, the problems with crops related to the spread of non-native insects have significantly increased. Knowing and understanding what are the alien insects that damage food and crops and how the institutions in charge operate to limit their spread on the regional and national territory, also through the calls of the 2014-2020 Rural Development Program, is fundamental for the purpose to offer correct information on the topic.

• 14 am Vienna room

  Water tasting techniques. Introductory course on sensory analysis

  Curated by SMAT, the laboratory aims to overcome prejudices on the quality of drinking water and motivate the consumer to appreciate it. The group of "sommeliers" will taste a water with useful characteristics to "calibrate" the taste and olfactory papillae on correct and homogeneous measurement parameters. The tasting will then be conducted on anonymous water samples received from the SMAT Production Centers, from the fountains of the City of Turin and from different brands of bottled mineral waters. We will then move on to the actual tasting which is made up of three phases that identify the olfactory, gustatory and retro olfactory descriptors. Teachers: Martino Fungi, SMAT chemical laboratory manager and Donatella Giacosa, SMAT biological laboratory manager. NB: course duration 1 hour and 45 minutes.

• 15 am Warsaw room

  Chocolate, honey and hazelnuts: sweetness from Maestri del Gusto

  In this delicious taste laboratory, participants will see an exclusive chocolate with a sweet heart like honey and filled with IGP hazelnuts from Piedmont take shape. After a brief introduction on the products, the master chocolatier Luca Ballesio will proceed to the final processing phase of the ingredients (60% chocolate, honey, IGP hazelnuts), or the filling of the chocolate, also illustrating the closing phase and the "dismantling". A tasting of the product will follow, accompanied also by a taste of the cremino with decorticated hemp from Canavese. BY THE MASTERS OF TASTE IN TURIN AND PROVINCE Ballesio Chocolate, Beekeeping La Margherita, farm producing honey for Slow food and with Roberto Revello of Green Italy, producer of Hemp Sativa in the Canavese area.

   

• 16 am Vienna room

  Rive e Cartizze: sublime inclinations of the Conegliano Valdobbiadene Prosecco Superiore DOCG

  The aim of the laboratory is to present the Denomination Conegliano Valdobbiadene Prosecco Superiore Docg, in particular its two selections - Rive and Cartizze. Through the tasting, the specific features of the sub-areas of the territory, today recognized as a UNESCO World Heritage Site, will be highlighted. The Conegliano Valdobbiadene Prosecco Superiore DOCG Protection Consortium represents the producers of the hills, historical area of ​​origin of Prosecco and denomination limited to 15 municipalities, where the first wine school in Italy was born in Conegliano. The laboratory will be held by Renata Toninato (Conegliano Valdobbiadene Prosecco Superiore DOCG Consortium) AIS Sommelier.

• 17 am Warsaw room

  Vermouth from Turin and Genepì Piemonte, spirit drinks

  Description of the history, characteristics and guided tasting of some qualities of Vermouth Torino and Genepì Piemonte. The laboratory will be led by teachers from theVermouth Institute of Turin, Association for the protection of the Genepì Piemonte, Piedmont Region. The recent recognition at Community level, with the inclusion in EC Regulation no. 110/2008 relating to the Geographical Indications of Spiritual Beverages, obtained from the Vermouth of Turin and from the Genepì Piemonte, has contributed to the revitalization and enhancement of these two products of the Piedmontese tradition. Knowing their characteristics and history is important to correctly tell the success that these spirit drinks are reaping.

Friday February 21

• hours and hours 11 15
  Warsaw room

  When the hoax is real!

  A laboratory to understand how buffalo mozzarella from Campania is born, what is the added value of Dop brand and how to correctly inform the reader-consumer in the choice and consumption of a symbolic product of Made in Italy in the world. The goal is to be able to distinguish the real hoax from the many fakes around the world. The workshop is curated by Consortium for the Protection of Mozzarella di Bufala Campana DOP, which represents the only body recognized by the Ministry of Agriculture, Food, Forestry and Tourism for the protection, surveillance, enhancement and promotion of Mozzarella di Bufala Campana DOP. Teacher: Alessandro Garofalo, head of the Research and Development sector of the Mozzarella di Bufala Campana DOP Protection Consortium. Masism 15 participants.

• 10,50 am Vienna room

  Food allergens: small doses, large poisons. What they are and how to look for them in the laboratory

  The Ministry of Health has established at the Zooprophylactic Institute of Turin CRENARIA the National Reference Center for the detection of substances and products in foods that cause allergies and intolerances. Each year, the laboratory conducts over 1000 tests for hidden allergens that can put the lives of sensitized consumers at risk. The researchers at the Center will talk about allergens and simulate laboratory tests.

• 11 hours
  Meeting room Rail VIP Area

  De Matteis Agroalimentare Spa The elements of an excellent pasta: tasting of Pasta Armando in purity

  With the guidance of a product manager of Pasta Armando, a brand of the De Matteis Agroalimentare company, the participants will learn to recognize the distinctive characteristics of aexcellent pasta:  from color to resistance during cooking, from perfume to tenacity, with an in-depth analysis on 100% Italian wheat from the Armando supply chain. Teachers: Antonio Festa, Head of Product De Matteis Agribusinesse.

• 12 am Warsaw room

  The Piedmontese milk supply chain meets the tradition of Italian ice cream

  4 hands experiential laboratory Inalpi - Ice cream PEPINO 1884.
  Giuseppe Feletti and his son-in-law Giuseppe Cavagnino, owners of the Gelati Pepino 1884 brand, first in the world, patented ice cream on a stick and, to increase its shelf life, cover it with chocolate: it is 1938, the year in which the Pinguino was created. 80 years later, the recipe is renewed, bringing milk from a fair, sustainable and guaranteed Inalpi supply chain into the precious ice cream boxes. The participants of this workshop will learn to recognize the extraordinary ingredients of the good fior di latte. Teachers: Matteo Torchio Marketing & Communication Manager Inalpi and Alberto Mangiantini CEO Gelati PEPINO 1884 SpA

• 12 hours
  Meeting room Rail VIP Area

  Food pairing in the circular kitchen

  The laboratory edited by METRO wants to propose some iinnovative goddesses for the right food-drink combination, starting from the enhancement and reuse of raw materials at 360 degrees. All for a trendy and anti-waste proposal. Participants will be offered an inspirational pill with final tasting. The teachers are: Cinzia Ferro, barlady and METRO Academy Ambassador, Emanuele Murgia, METRO Academy Chef.

• 14 hours
  Meeting room Rail VIP Area

  Pesto & Mortar

  Realized by Genoa Chamber of Commerce, the laboratory is a real contest on the preparation of the traditional Genoese pesto to which 10 journalists and bloggers can participate. The winner of the contest will be inserted in the jury of the final of the world championship of Mortar Pesto scheduled in Genoa on March 28 in the historic Palazzo Ducale. The Championship, now in its eighth edition, attracts competitors from all over the world who compete with pestle and mortar in the preparation of Genoese pesto according to the historical recipe and using traditional ingredients, first of all the Basilico Genovese PDO, authentic Ligurian excellence. The Championship is open to everyone: professionals, amateurs and curious people in the kitchen. For registration and information we recommend this link. 

• 14 am Vienna room

  How to recognize a quality "Espresso"?

  The laboratory organized by COSTADORO proposes a Coffee Class aimed at providing the assessment tools with the correct parameters to identify the characteristics of a good espresso. Important topics such as botanical differences and related defects will then be addressed and the SCA aroma wheel will be presented. Participants will be offered organoleptic tastings of 4 - 5 different coffees with evaluation on a specific form. Finally, the correct methods of preparing an espresso will be illustrated. Teachers: Fabio Verona, Costadoro training and quality manager and SCA Trainer.

• 15.30 hours
  Meeting room Rail VIP Area

  The Italian-style Orient

  The laboratory by METRO it aims to enhance the meeting between the oriental and Italian culinary traditions “in the point of chopsticks”. Participants will be offered an inspirational pill with tasting, with the aim also of giving a signal of solidarity to the business of Asian restaurateurs today impacted by a strong contraction of traffic in their premises The activity stems from the collaboration between George Chen, IKO chef Oriental Food and Emanuele Murgia, METRO Academy Chef.

• 16 am Warsaw room

  Face to face with the Riviera Ligure DOP Oil

  Curated by Genoa Chamber of Commerce. The characteristics of the three geographical indications of theDOP Riviera Ligure oil: Riviera dei Fiori, Riviera del Ponente Savonese, Riviera di Levante. The mentions differ for the production area and for the different percentage in the olive groves of the olive varieties present: Taggiasca, Pignola Lavagnina, Razzola and other local native cultivars. A technical and organoleptic experience in the many faces of quality: chemical-physical, nutritional, hygienic-sanitary, but above all sensorial and intellectual, through which the concept of typicality is fully expressed, that is the relationship between product - man - territory, where it goes. also highlighted the fundamental role of environmental and landscape protection. Made by the project "Taste Liguria" with the Italian Riviera DOP Oil Protection Consortium the laboratory foresees a final pairing with PDO wines from Liguria proposed byRegional Enoteca of Liguria.

• 16 am Vienna room

  The expense that challenges: test yourself!

  Interactive workshop of Altroconsumo carried out in the form of quizzes through the use of a digital platform to which participants can connect with their mobile phone (kahoot). The workshop will focus on the eating habits of consumers, with the aim of helping participants to get to know the food better, to learn how to choose, store and use it. The topics will mainly focus on: choice of food products (with a focus on the seasonality of fruit and vegetables), nutritional characteristics, hygiene and safety, conservation methods, reduction of home food waste. During the workshop, a calendar indicating the seasonality of fruit and vegetables will be distributed, created within the “La Spesa che Sfida” project, funded by the Ministry of Economic Development. Teachers: Emanuela Bianchi - Coordinator of Altroconsumo Food Area, Antonella Borrometi - Altroconsumo Food Technologist.

• 16.45 hours
  Meeting room Rail VIP Area

  Lavarello, whitefish and other lake treasures

  A practical laboratory for filleting lake fish together with fishermen from the province of Verbano Cusio Ossola. It is an opportunity to get to know the fish heritage of Lake Maggiore up close. A journey to discover a product that today more than ever needs a careful protection policy for fresh water.