From 25 to 29 October 2012, the True Neapolitan Pizza Association will participate in the Salone del Gusto in Turin, which this year will merge with Terra Madre, to create a unique event that promises to be among the most important events dedicated to food.
We had the great pleasure of talking about this event and about synergies between Slow Food and AVPN with Carla Coccolo responsible Slow Food for the festival in Turin and Enrico Bonardo who is following closely the construction of the Piazza della Pizza at the Salone.
This year Salone del Gusto and Terra Madre will become a single and historic event for the whole international Slow Food movement and for all the visitors who follow the Salone Internazionale del Gusto since its first edition in 1996. Even AVPN it will be part of it with Piazza della Pizza.
What are the Purposes of the event? What will be its identity?
"This Year´s slogan is Foods that change the world.
With such an important international event, so different from the usual trade fairs, that for the first time merges and makes unique Salone del Gusto and Terra Madre, our aim is to bring more and more to the attention of the public at large biodiversity that exists in the world.
Distinctive products, farmers and artisans who come from more than 100 countries to animate more than 80,000 Mq of exhibition. A huge organizational effort, made possible thanks to the collaboration of our supporters and partners. Slow Food has been promoting for years the protection of biodiversity and the Taste education and, in Turin, October 25 to 29, you can touch and get to know this wonderful biodiversity, as well as make learning experiences and insights. The program of Salone del Gusto and Terra Madre is in fact full of initiatives for everybody, not just the market but also conferences, activities for children, guided tastings, well ... so on and so forth. The Event website (www.slowfood.it) and the brand new free app (downloadable from website) have all the information you need to build your ideal visit".
True Neapolitan Pizza Association will organize workshops held by pizza makers from around the world. How Slow food will interact with AVPN? We can talk about the presidia´s Pizzas?
Slow Food created a new space to start a new educational and cultural path about all the Italian way to conceive the pizza. In Piazza della Pizza we decided to create a series of workshops and meetings to give voice to those who for years or even generations, have been manipulating the dough giving a shape to the world's most famous Italian dish. During the workshops will alternate pizza experiences and expressions that, from 'nineteenth century to today developed throughout Italy. Obviously most of the spotlights will be turned on AVPN pizza makers, in order to point out the importance that Naples had, and still has (although some guides seem to have forgotten), when it comes to pizza quality and tradition. Our desire is to inform the consumer about everything you need to know to recognize a quality pizza, from the rising to the filling, moving to the cooking in a wood fire oven. In this regard, we decided to contribute to the traditional value of the pizzas with as many values of identity and tradition of Slow Food Presidia, a project for the protection of endangered products that we´ve been carrying out for over 16 years.
We had the great pleasure of talking about this event and about synergies between Slow Food and AVPN with Carla Coccolo responsible Slow Food for the festival in Turin and Enrico Bonardo who is following closely the construction of the Piazza della Pizza at the Salone.
This year Salone del Gusto and Terra Madre will become a single and historic event for the whole international Slow Food movement and for all the visitors who follow the Salone Internazionale del Gusto since its first edition in 1996. Even AVPN it will be part of it with Piazza della Pizza.
What are the Purposes of the event? What will be its identity?
"This Year´s slogan is Foods that change the world.
With such an important international event, so different from the usual trade fairs, that for the first time merges and makes unique Salone del Gusto and Terra Madre, our aim is to bring more and more to the attention of the public at large biodiversity that exists in the world.
Distinctive products, farmers and artisans who come from more than 100 countries to animate more than 80,000 Mq of exhibition. A huge organizational effort, made possible thanks to the collaboration of our supporters and partners. Slow Food has been promoting for years the protection of biodiversity and the Taste education and, in Turin, October 25 to 29, you can touch and get to know this wonderful biodiversity, as well as make learning experiences and insights. The program of Salone del Gusto and Terra Madre is in fact full of initiatives for everybody, not just the market but also conferences, activities for children, guided tastings, well ... so on and so forth. The Event website (www.slowfood.it) and the brand new free app (downloadable from website) have all the information you need to build your ideal visit".
True Neapolitan Pizza Association will organize workshops held by pizza makers from around the world. How Slow food will interact with AVPN? We can talk about the presidia´s Pizzas?
Slow Food created a new space to start a new educational and cultural path about all the Italian way to conceive the pizza. In Piazza della Pizza we decided to create a series of workshops and meetings to give voice to those who for years or even generations, have been manipulating the dough giving a shape to the world's most famous Italian dish. During the workshops will alternate pizza experiences and expressions that, from 'nineteenth century to today developed throughout Italy. Obviously most of the spotlights will be turned on AVPN pizza makers, in order to point out the importance that Naples had, and still has (although some guides seem to have forgotten), when it comes to pizza quality and tradition. Our desire is to inform the consumer about everything you need to know to recognize a quality pizza, from the rising to the filling, moving to the cooking in a wood fire oven. In this regard, we decided to contribute to the traditional value of the pizzas with as many values of identity and tradition of Slow Food Presidia, a project for the protection of endangered products that we´ve been carrying out for over 16 years.
Friday 12 October 2012
