Fermented foods of the Slovenian tradition in Northeast Italy

The Slovenian language and Slovenian culinary traditions have survived for centuries in the extreme northeast of Italy, a land of forests and a mixed gastronomic culture which makes heavy use of fermented products.

In this Taste Workshop we’ll taste a number of dishes where fermented foods play a central role:

• briza, a traditional harvest soup made with white pumpkins
• štakanje, a mash of seasonal vegetables
• goat and cow milk cheeses from small-scale producers
• gubana, a historic dessert

All of this will be accompanied by Slow wines from the Eastern Hills of Friuli and by Slivovitz, a typical prune spirit made in Slovenia, just a few kilometers over the border.

Tickets are available online until September 21. During the event you can purchase any remaining tickets at the Event Reception in Parco Dora.

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. 

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