torino – salone del gusto

I usually don’t try to blog while I’m on the road since I’m too busy doing the fun stuff that I’ll be writing about later on. But this week I’m going to try to find the time. I’m on the train now, headed up to Torino for the Salone del Gusto and Terra Madre. For those who don’t know, these are the two big Slow Food events that take place every two years. If you’re reading this blog, chances are you’re already very familiar with Slow Food, the organization founded about 20 years ago by Carlo Petrini to protect and promote local food cultures and traditions. From a tiny group in Piemonte. it has grown into a worldwide political powerhouse with over 100,00 members.

I was lucky enough to attend the very first Salone, 16 years ago. My friend Evan Kleiman and I were toying with the idea of collaborating on a book of regional cooking. The minute the press release dropped into our mailboxes, we knew we had to go.I’ve tried to go to as many times as possible since then. The Salone takes place every other year, (with off years celebrated in nearly Bra with Cheese Those first years were full of discoveries, especially about Italian foods. I still remember seeing a crowd of colleagues huddled around one stand. What was the excitement? Lardo di Collonata, which no one had heard about. We all went back home and wrote about this amazing cured pork, and today not only is the tradition not dying out (which it was in danger of doing) but the artisans are hard-pressed to keep up with the demand.

Six years ago Terra Madre was started, to coincide with the Salone, and this is the first time I’ll be attending. Terre Madre is an incredible meeting of farmers and food producers from around the world. Closed to the public, this is the chance for far-flung working farmers, educators and chefs to brainstorm about the way the world feeds itself, and how they can make it more sustainable, healthy and living system.So what will I be doing this week? Eating for sure. The lion’s share of the Salone is a huge marketplace full of delicious food from all over the world. And learning. There are workshops and tastings on everything from craft beers to establishing vegetable gardens in schools. I’m going to one dinner where three African chefs will be cooking, and to another with a chef from Iceland.

And yes, I’ll be eating out each night, so there will be a Torino restaurant list in the future. I’m also going to try to make it to the original Eataly. Stay tuned.