From 22nd to 26th September Valcucine has participated with Slow Food to the event Terra Madre Salone del Gusto in the heart of Piazza Castello in Turin. Through the staging of the project Alliance Kitchen, a temporary space, it was possible to taste everyday recipes made with Slow Food Presidia.
This was a valuable opportunity for savor local products and also to deepen them through the stories of experts in the field. Fourteen Italian chefs and four from overseas presented their dishes explaining them perfectly since " field "to the table.
Among these, to name a few, Bonetta Oglio, chef from Palermo who brought a tasty dish of Modica breed meat and a delicious Robiola made with Girgentana goat milk; Bobby Gregoire, chef from the Montreal Atelier du Goûte who brought the aromas and flavors of quebecquais kitchen.
A really very fitting appointment with the values that have always pursued Valcucine, such as the respect for the ambient, the land and the high quality raw material.
