Natural charcuterie from Southern Italy

Ready to discovery the rare delights of southern Italian charcuterie?

In this Taste Workshop you’ll explore the differences between a variety of artisanally-cured meats from Slow Food Presidia, all of which are made with paprika and other spices both for flavor and as a natural preservative:

• from Siciliy, fellata sausage from the Nebrodi Black Pig, flavored with wild fennel
• Vastese Ventricina salami, a Presidium from Abruzzo that contains the powder of another Presidium, the Altino Sweet Pepper
• The Castelpoto Red Sausage from the Benevento region in Campania, made with the powder of a local breed of pepper, called papauli in the local dialect
• Martina Franca Capocollo from Puglia, made from the coppa of the pig, i.e. the meat on the back, between the neck and the ribs.

The accompanying breads are provided by bakers from the Slow Grains network in southern Italy. Wines will also be paired with the charcuterie according to region.

To pair, the wines of Cvacanicatti, Vinivalori and Fontanavecchia as selected by the Wine Bank of Pollenzo Banca del Vino Pollenzo – Italy

Tickets are available online until September 20. 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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