Prosciutto, bread and Franciacorta

Italy is famous for its variety of cured meats, but we can find a wide range of styles and flavors within the context of classic prosciutto, too.

Prosciutto varies from region to region, and are often made using meat from native pig breeds.

In this Taste Workshop we propose regional, small-scale speciality prosciutto that are normally hard to find outside their local areas.

• we begin with the prosciutto crudo of the Nebrodi Black Pig from Sicily (Slow Food Presidium)
• we continue with prosciutto from the Black Calabrian Pig, an Ark of Taste product
• from Tuscany we taste the prosciutto crudo of the Macchiaiola Black Pig of Maremma
• we end our jorney with one of the noblest Italian cured meat products, the culatello of Emilia Romagna.

The accompanying breads are provided by bakers from the Slow Grains network.

To pair, the wines of Contadicastaldi, Villacrespia, Sancristoforo and Corteaura 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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