Miso, shio-koji, kombucha, shoyu, tarhana and a host of other delicacies: fermented foods are living foods.
They are born of the transformation of the finest ingredients filtered by modern knowledge to make tasty, healthy recipes. Carlo Nesler, a master of processes of fermentation, leads us on a journey that takes in the Balkans (with Bulgarian trahana from a fermented blend of yogurt and cereals) and Spain, where a team of young cooks ferment foods to avoid throw anything away. Because fermentation is a weapon against waste!
- Claudia Ortiz Orzaes, producer at the quesería Mare Nostrum opened in 2003 in Castilblanco de los Arroyos, where she and her family make raw milk cheeses from goats of the native Florida Sevillana breed and with natural ferments; since 2016 they have opened a store in the city of Seville, Casa Orzaez, where they sell local products and do tastings and workshops on fermented products (“a meeting point between small, honest producers, conscious citizens and live food”). She also became the new trustee of the Slow Food Sevillaysur convivium a few months ago and is part of the SFYN Spain network, of which she is an active promoter.
- Blanca del Noval, graduate in Gastronomy and Culinary Arts from the Basque Culinary Center (San Sebastián, Basque Country), has worked in several world-renowned restaurants such as IndeWulf (Belgium) and Central (Peru). She is a chef and teacher and sees sustainability at the center of all research and development. She is involved in projects related to wild edible plants, food waste and land development. She is coauthor of Silvestre, a book on wild edible plants, and Descartes, a book on the revaluation of food waste.
- Carlo Nesler, one of Italy’s leading experts on alternative food fermentations. He works both as a trainer and consultant to chefs and as a popularizer of home fermentation. He translated for Slow Food Editrice, Wild Fermentation, by Sandor Katz (The World of Fermentation). His company, Nesler ssa, produces fermented, unpasteurized, traditional and innovative foods.
- Temenuzhka Mateva, farmer, applying agroecological principles in her work and member of the Slow Food community in Ivaylovgrad. She restored the recipe of local trahana – staple food inherited from her grandmother. The product has gained popularity and nowadays she diversifies the trahana adding to it locally produced friuts and vegetables.
Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.
Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.
Event languages: IT, EN
Ingresso Borgaro e Mortara - Torino (Italy)
GPS: 45.092073, 7.665029