SL82 - Taste Workshops
New Cured Meats Presidia
Monday, October 27, 2014 - 12:00 PM Sala B
For further informations about available places, please contact the “Reception Events” at Salone del Gusto, pavilion 5 – Torino, during the days of the event
The European pork tradition is represented by a panorama of new Slow Food Presidia: from the French Basque country all the way to Bulgaria, with Italy in between. This workshop will focus on everything from the knife skills in the production of sausage and soppressata of the Vallo di Diano in southern Campania to the Stortina Veronese and Bulgarian Meurche preserved in ashes, with a particular emphasis on cured meats made from black breeds of pigs: the Calabrian and the Basque Kintoa. To pair, a selection of wines from Gruppo Italiano Vini.
Member: € 22,00
No Member: € 25,00
Occhio al logo dei Presidi Italiani
Indica la presenza nel Laboratorio di prodotti dei Presidi Italiani Slow Food.