Torino & Salone del Gusto
Thursday–Monday October 26–30, 2006
This is a classroom where about forty students heard a presentation from seven people involved in the making of cured meats. The gentleman in green is pouring wine to help with the tasting of the produce.
Click the link for information about Slow Food.
In another classroom students heard from artisan makers of goat cheeses from France and Italy. The accompanying wines were different types of Soave.
Click on the cheese plate for a link to the event’s web site.
Most of the discussion in the classrooms at Slow Food took place in Italian, with translation delivered in English via headphones. Each class lasted between one hour and ninety minutes, and had a panel of six to nine producers of products such as olive oil, ham, cheese and wine. It was not necessary to eat lunch or dinner after attending two or three of these classes.
