so well that there is no question that taste in meeting so many different faces, driven by different motivations
in an enormous space, the Lingotto in turin
(preferably, the ingot I nicknamed Lungotto for dimensions)
collected in a quiet atmosphere of perfume soaked flavors from around the world.
that struck me about the show, as seen in the photos are especially
colors and the eyes of many that I ran, pursued with the camera,
observed, gently spied on, anyone who unbeknownst to them and picked up a taste
I at his heels to collect impressions .. this collection almost as he could in a sense I ritrovarmici help me in this whole bizarre dimension.
the Deans Slow Food accounted for a very extensive and interesting exhibition, not only for the specific safeguards that are designed to protect the international taste for what the stands, spoons and tasting the voices breathed in large hands.
in particular, the cacao nacional del Peru (and their beans which I have kindly given us and I nibbled throughout the visit, the rest of the energy it took for all these samples ..), vanilla Mananara (Madagascar ), dates the oasis of Siwa (Egypt), honey aroma Wenchi Volcano (Ethiopia), Moroccan argan oil (and food), cardamom IXCAN (Guatemala), raisins Afghan Abjosh of Herat. . to get ns to Europe with the chicken Gascon French, the black bean of Toulouse, the Polish mead (2 bottles for myself assets), the Green Cheese Tcherni Vit, all products that I've tasted and bought some (the trolley has proved workable and assistant to shoulder the burden of purchase). 
Our italics are many and I do not know what not to mention out of respect for each of these products. Briefly exceptional cheeses from Alpine Castelmagno, Bitto of the Valley, Provolone del Monaco Cow Agerolese (Field) to get onto the ocean in the Veneto, the mandarins of late Ciaculli in Martina Franca Capocollo or mortadella Prato by less subtle grain the Emilian and with a flavor of mace, coriander, cinnamon, black pepper .. in short, believe me a long list that would be boring to travel between countries for my tastes and new and some of which you have no way of knowing so far in the type and geographical locations!
I am very proud today that it has learned that the black celery of Trevi Umbria and robiola Roccaverano instead of Piedmont is, neither!
for what I feel, deserves nothing but the entrance to this exquisite and curious journey into the world of the Deans, not to mention in this short narrative note exquisite spots of color that distract from the food habits of small farmers in Africa, Asia and Europe. In short, a carnival of flavors and more!
Another nice moment of the show is the street food that really has little to do with street food or tout court is a better comfort food that can be enjoyed on the street, walking or lying in the shade an almond (the lucky ones) or willow (this is my tree when the spring returns to knock) and that still stands out as the whim that does not really resist. The street food is perfectly suited to become home food.
so pleasant to find the Old Focacceria of St. Francis in Palermo a few years ago I met with her oranges but especially with the famous sandwich with meuza but I admit that I appreciate too, the Consortium with cheese Focaccia di Recco Liguria's beautiful, I would call a cheese similar to soft cheese, but slightly more acidic and salty in the latter (like a cake spectacular only friends can do Liguria), the fried calamari of my Riviera del Brenta, delicate, crisp and dressed in a paper cone greedy, bomblets EXCEPTIONAL Alberobello Puglia, in practice a substantial portion of capocollo rolled and stuffed with cheese (the choice of cheese depends from area to area and ranges from a provolone cheese more flavorful) smoky, crispy, tasty and finished with a few blows to the jaw (in the face of slow ..!).. and finally the piadina here in my part is always to reintroduce the morning when we return from a long evening under the stars!
The street food was even assaulted by what I've tasted almost all of what I mentioned, efficient, fast, sustainable relationship to the portion of money (a portion of bomblets, about 7 / 8, 5 €) short height really a mass of people pounding hungry but was not in the grip of greedy rampage trying to grab as soon as their booty.
very slow in these cases you should try to stay! In
leave the tail section devoted to the exhibitors unless of course that struck me, representing the most typical of conventional events fair and less filtered.
I certainly met producers decided mustards and tasty French cheeses as well as lewd (I can not get out of my head some roquefort papillon, even in the morning, help), however, as producers and little slow in line with quality standards and play under the same amount if do not coincide with what the shelves of the supermarket encounter in our daily actions.
E 'in the same way that a clear manifestation of this magnitude is also supporting the participation of those who did not have money but slow to allow slow to have a voice in an important occasion.
and despite this I was able to find reliable manufacturers, such as Vicenza pasticcerre Loison and learn only now, mea culpa, his cake is enriched with mandarin's mandarin Slowfood late Ciaculli unforgettable essence.
short, everything is knowledge for those who have eyes and ears and the patience to discover where you think you know some useful information or just fanciful about what approach to our taste buds sometimes too addicted!
Ah! little note to all exhibitors who offered tastings behind inviting small reward, in some cases also in my opinion too (50 cents or 1 euro for small samples), all of these address the question that is raised by the consideration that moved me participation in a trade fair should approach the people, even if it means losing some money at the end of the budget (the rest is fair and fair means investment in terms of image rather than immediate gain) rather than applying once again the policy of easy money against all evidence.
Moreover, the price of the ticket, € 20 does not enable the visitor to the tasting generalized rash and greedy but closer to those flavors that those offering must be made available and shared.
Vinitaly and I think the possibilities it offers as consideration of a fare-high-input to its visitors in small doses meant to taste the many wines that collects.
I like to think that the next flavor exhibition as an occasion to meeting for those who read me but especially for all the blogger friends that make me company every day with their recipes and especially with their narration.
other shots in the next post!
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