International delegations arriving from Southeast Europe.
Slow Food’s delegation from the Balkans consists of about 130 people. They will bring to Turin their knowledge for the RegenerActions educational activities and their cooking abilities to Taste Workshops. Montenegro will be the most represented country from the region, with 30 delegates coming to Turin this year, followed by Albania with 21 people, Bulgaria with 18 people and North Macedonia with 15. There will be 12 delegates from Turkey, 8 from Bosnia and Herzegovina, 7 from Romania, 6 from Croatia, 6 from Greece, 2 from Kosovo and 3 from Serbia.
The Market of Terra Madre will host several stands with producers from the region. Slow Food North Macedonia will be present with a kitchen and will propose tastings and presentations thanks to the contribution of the Ministry of Agriculture, Forestry and Water Economy of North Macedonia. The Slow Food Albanian network will host a photovoltaic mill in cooperation with the NGOs VIS and CESVI and the support of the Albanian Ministery of Agriculture and Rural Development. The local action group Dealurile Tarnavelor LAG based in Saschiz, Romania, will be present as well promoting producers and artisans from the Tarnavelor Hills LAG territory.
A group of Greek producers will bring their products to Terra Madre sailing from the Greek islands to Liguria. They will be available at a dedicated stand. Other exhibitors from Albania and from the Slow Food network in Bulgaria and Montenegro will be present at the fair as well presenting their food traditions.
On Thursday September 22 at 3.30 pm Altin Prenga, chef of the Cooks Alliance in Albania, presents a dish that is a symbol of his country, such as peta, a crisp zadrima white corn flatbread filled with Albanian Ark of Taste products, during the RegenerActions tasting Peta, Piadina and Crescentina, Street Food Between Albania and Emilia Romagna.
On the same day at 5 pm a Turkish version of burek and a Bulgarian one , filled with eggs and cheese, will be the protagonist of the RigenerAction tasting Filo Pastry, Cheese and More … All The Shapes and Forms of Burek. At 7 pm the Unisg student Alexandros Alexandrou will present a typical Greek aperitif with feta, capers, wine, cereals, oregano, honey during Aperitif: Italy meets Greece.
On Friday 23 at 3.30 pm Carlo Nesler, a master of processes of fermentation, will lead the participants on a journey that takes in the Balkans (with Bulgarian trahana from a fermented blend of yogurt and cereals) and Spain during the RegenerAction activity Don’t Throw It Away. Ferment it! At 4,30 pm Igor Stojanovic, leader of the Roma and Sinti Slow Food community for the future will take part to the meeting Rom, Social Inclusion Through The Millenary History of Travel Gastronomy.
Dinners and forums
On the same day at 8.30 pm the Albanian chef Altin Prenga will cook a four-handed dinner with the Italian chef Daniele Maurizi Citeroni during the Dinner Date Adriatic Alliance: Inland Gastronomy From Albania To The Marche.
On Saturday 24 at 3 pm the Turskish producer Alen Mevlat will take part at the forum The Olive: A Plant Of Civilization that will present the Slow Olive network and its Presidia in Italy, Spain and Turkey. At 4 pm the Turkish aged cheeses in sheepskin will be the protagonist of the presentation The Cave In The Center Of The World.
On Sunday 25 at 17.30 there will be another moment dedicated to the Greek cuisine. The chef Nikos Fotiadis will prepare a dish from Epirus in the Terra Madre Kitchen.
On Monday 26 at 10 am within the Lavazza Museum it will be possibile to explore the story of coffee through its different methods of preparation and tasting according to the traditions of different countries, from Turkish coffee, to Brazilian “sock” coffee and Touba coffee from Senegal, during the Taste Workshop Coffee in Every Language.
Meet the delegates
Beyond the official program, many delegates from Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Kosovo, North Macedonia, Montenegro, Romania, Serbia and Turkey will be present at Terra Madre Salone del Gusto. It will be possible to meet different cooks, Presidia producers, such as the Mishavine producers from Albania, awarded at Cheese 2021 and Ark of Taste producers, food activists, journalists, educators and academics from the region.