From focaccia to crackers, from freshly baked bread to breadsticks, from viennoiserie to Roman pinsa to tasty treats like the bread ice cream by Maestro del Gusto Marchetti and the “previews” of panettoni: bread will finally have its first national showcase. From 12 to 13 October in the Palazzina di Caccia di Stupinigi, the first Salone del Pane will be held.
An event to pay homage to a fundamental food for all civilizations since their origins, no longer a simple “food of the poor” or a discreet accompaniment to succulent dishes, but a new gastronomic protagonist, the object of studies, improvements and gourmet experiences.
New gastronomic protagonist, object of studies, improvements and gourmet experiences.
Small artisans, Masters of Taste, agricultural companies and community bakeries will inaugurate a new gastronomic-cultural event born in Turin: not only exhibition and sales but also talks, workshops and the possibility of tasting the products also with different tasty combinations
It will be an opportunity to discover new food trends, there is even the one made with cricket flour that will cause discussion, and social ones such as community ovens, sharing realities already very active in Piedmont and in Italy.
The formula of this first edition of the Show will allow all visitors to savour 15 different tastings chosen from various producers, in some cases combined with other food and wine excellences.
Born from a project by Orticola del Piemonte with the contribution of the Turin Chamber of Commerce, the Salone del Pane aims to promote the culture of local bread and its traditions and to valorise the excellence of the Piedmontese supply chain, creating synergies between producers, artisans and consumers and raising public awareness of the importance of a short, sustainable and quality supply chain.
Usual and unusual combinations to discover the infinite gastronomic potential of baked goods
In this first edition there will be around 25 exhibitors hosted inside the Citroniera di Levante of the Palazzina di Caccia di Stupinigi: Masters of Taste bakers from Turin and the province, a project of the Turin Chamber of Commerce that is acquiring more and more value and importance year after year, companies that experiment with new flours, new products and new types of milling, leavening and production, up to start-ups that place innovation at the base of a product that is apparently so “simple” and traditional like bread and its derivatives.
Together with them, other small producers and Masters of Taste who with their products will propose usual and unusual combinations to discover the infinite gastronomic potential of baked goods both in sweet and savory versions: honey, chocolate, jam but also salami, butter, oil, cheeses. Without forgetting, of course, the wine: from Freisa to Cortese from the Azienda Agricola Stefano Rossotto.
An opportunity to discover new food trends, there is even one made with cricket flour that will cause discussion
The Salone del Pane will be structured into an exhibition and sales section, where the public will be able to browse among the various producers, discover artisanal stories and new production techniques, taste the delicacies on offer and possibly purchase them, to which is added a program of events to delve deeper into the world of bread making: from the pizza workshop dedicated to children to talks on cereals and pizza to meetings with community ovens and in-depth analysis of the combination of agricultural bread and sustainability, just to name a few.
“There was no event that paid homage to bread and baked goods, practically indispensable foods for us Italians. This first edition was born within FLOReal, an event that celebrates Nature in all its forms: it was therefore destiny that we would meet with the world of baking because bread is one of the most natural foods in existence and cereals are among the most important plants in the history of man – explains Giustino Ballato, President of Orticola del Piemonte and organizer of the Salone del Pane – With the Salone del Pane we want to highlight the great changes that have occurred in the world of baking and the new trends that are emerging. We will do this thanks to the help of small and large businesses in our territory, which are paying more and more attention to the origin of grains and their cultivation, to the selection of grains and milling, to the so-called single origins, but also to blends capable of mixing different varieties, giving the final product special organoleptic and material characteristics.”
Enzo Pompilio D'Alicandro, Vice President of the Turin Chamber of Commerce: “There are over 2400 Piedmontese companies in the supply chain that includes both retail trade and the food industry, and we turn to them to create synergies between producers, artisans and consumers, encouraging the growth of the sector and the culture of sustainability in this area too”.