Turin looks grey and can get very cold at this time of the year. However, despite the cold blowing from the mountains, old style buildings, monuments and stylish cafés reveal the regal past of the city. It was the capital of a Reign, after all. A long history treasured in its perfectly geometrical boulevards, clear signs of its origin as a Roman military camp. Then, the economic engine of a country during the ’50 and ‘60s with FIAT, acronym for Fabbrica Italiana Automobili Torino – Italian Car Manufacturer Turin-. And set of fierce conflicts in the ‘70s in the so called Italian Years of Lead.
It’s like it’s written it in its DNA that Turin has to be at the heart of history. And it is during a time of global crisis and reinterpretation of social models that Turin has hosted the 8th edition of “Salone del Gusto”, biennial celebration of food culture from around the world. A place where food becomes a way to understand the dynamics and contradictions of our contemporary age
Carlo Petrini, Director of the event and founder of the Slow Food Movement, has greeted the visitors highlighting the delicate period we are living.
“We have to give back value to food. Food is not a commodity” and education and information are the keys, he says.
“We have to bring food education back to the center. Less quantity, more quality.” We cannot afford to keep growing, producing and wasting without limits. We have to restart thinking our production models from more fair basis for everyone.
“Young people have a right to land.” And “The future is in the hands of farmers” he concludes.
Also at the opening of Salone del Gusto 2010 the European Agriculture Commissioner Dacian Cioloş. In line with Petrini, his words renew the concept of food as identity. Moreover, he states the need for a variety of markets through which farmers could make a living selling their products, and that transparency along the agricultural food chain is the way.
Also A Slice of Cherry Pie attended this edition of Salone del Gusto. Well done!
In honour of Salone del Gusto 2010, here today’s recipe:
Minestra di Castagne – Chestnuts Soup-
Ingredients –for approx. 4 people-
– 400 gr fresh chestnuts
– 80g. rice
– 1/2 onion
– 1/2 litre of vegetable stock
– olive oil
Make sure to properly peal the chestnuts. Bring water to the boil, salt it and add the vegetable stock, then chestnuts and onion. Cook until chestnuts are tender, then add milk and rice and cook until ready. Puree it in a blender until the consistency you prefer. The soup should look creamy and dense.