NOTOOLS_FORK1 EXHIBITION

NOTOOLS_FORK1 EXHIBITION

photographic exhibition by Davide Dutto

NOTOOLS_FORK1 EXHIBITION

photographic exhibition by Davide Dutto

From 27th to 31st October 2021
Palazzo Carignano
Spazio Espositivo, 2nd floor

The NoTools project looks for tales of people and food in the folds of used tools. It is organized in chapters, from silverware to cooking utensils which are often and unconsciously used almost as physical extensions. Each cooking tool can tell a whole world and is witness to a unique and original historical period. People are accompanied by these tools for most of  their lives.

It is divided into three main chapters: Fork1, Spoon2 and Knife3, to tell tales of people and food, short circuits between dish and mouth.

NoTools_Fork1 is the first project I have ever tackled with a conceptual approach in my temporary role as photographer of food, kitchens and chefs. For once, food and people stay out of the frame. In the rectangular photographic space we see the tools used to eat – those tools, with hands, unite people and food. The photographic exhibition  includes 40 fine-art 70×100 printouts where the protagonists are forks and their historic, technical, poetic, narrative, aesthetic itineraries  laid down on a white limbo, i.e. decontextualized, so we can read the stories behind their every crack.

Free admission

Davide DUtto

Bistromania en

BISTROMANIA

Sunday 31st October from 11am till night, at Bunker

BISTROMANIA

Sunday 31st October from 11am till night, at Bunker

Turin was the pioneer of Bistronomie in Italy. More than ten years ago in Turin a refined and informal cuisine was experimented upon, with a side of moderate costs and excellent products, immense cellars and glasses flowing with wine. Those happy and alcoholic ideas have spread all over Italy and created tens of great clones. But here we reaffirm where it all began through a meal starting at 11 am at BUNKER and lasting until night with music, wine, cocktails and – in the kitchen – Contesto Alimentare, Smoking Bar, Gaudenzio Vini e Cucina, Luogo Divino, Scannabue and many of their friends.

Cost: 10 euro. For reservations please contact the individual participating Bistrot: 

BISTROT DEL NAZIONALE DI VERNANTE

CONTESTO ALIMENTARE

GAUDENZIO VINI E CUCINA

LUOGO DIVINO

RAZZO

SCANNABUE

SILOS

SMOKING BAR

XXL CAFÈ

Alongside the organizing Bistrots, participants include: seafood by Albe Gourmet and Royal Preziosi del Mare, pizza by Taglio, cheeses by Fil Rouge, Lo Puy, Cantun del Lait, La Meiro, cured meats by Margherita Bacci, baccalà by Granda Freschi, meat by Brarda, anchovies by Mongetto, gelato by Ottimo and many others.

ADMISSION BISTROMANIA 10 euro – TO MAKE YOUR RESERVATION  CLICK HERE

Extra-good Aperitivo at Combo

Extra-good Aperitivo at Combo

Extra-good Aperitivo at Combo

During Buonissima every day from 6.30 pm, dj sets, entertainment and “Buonissimi” (extra-good) aperitivo at Combo, in Porta Palazzo, the most multi-ethnic neighbourhood in Turin.

For information and reservations: https://thisiscombo.com/it/location/combo-torino/

“Gran Torino” party

“GRAN TORINO” PARTY

SATURDAY 30th October, 10 pm, COMBO

“GRAN TORINO” PARTY

SATURDAY 30th October, 10 pm, COMBO

On 30th October the “Gran Torino” party begins at 10 pm, with chefs, kitchen brigades, journalists and whoever will decide to attend. An opportunity to gather, tell each other how it’s been, celebrate and look forward to Buonissima 2022. Naturally with a spaghetti dish at midnight, great wines, cocktails and other delicacies. Naturally there will be music and surprises.

Cost: € 15 per person including one drink

For information: info@buonissimatorino.it
For reservations: buonissimatorino.it/prenotazioni

In collaboration with


 

“A night at the market” party

BUONISSIMA AND SCABIN:
A NIGHT AT THE MARKET – MERCATO CENTRALE TORINO

TORINO, FRIDAY 29th October from 11.59 pm

BUONISSIMA AND SCABIN:
A NIGHT AT THE MARKET – MERCATO CENTRALE TORINO

TORINO, FRIDAY 29th October from 11.59 pm

Those who went to Combal experienced romantic moments when, after dinner, time would stop, the night would flow smoothly and the dawning sun would shine on gin tonic glasses.
One more night, a night after dinner: four courses, three drinks, one d.j. set.
A gastronomic party by Scabin, to toast to Buonissima and to the most iconic, irreverent, revolutionary chef in Turin.

Mercato Centrale Torino

Cost € 50

For information: segreteria@scabinqb.it  |  3311339911

To be included in the guest “waiting list” register HERE 

Curious Olive Oil

CURIOUS OLIVE OIL
A MENU BY CHEF DAVIDE ZUNINO
WHERE OLIVE OIL IS THE TRUE PROTAGONIST

Saturday 30th October 2021 – 11.30 am
Eataly Lingotto  – Aula 2
with chef Davide Zunino

In collaboration with Olio Roi

CURIOUS OLIVE OIL
A MENU BY CHEF DAVIDE ZUNINO
WHERE OLIVE OIL IS THE TRUE PROTAGONIST

Saturday 30th October 2021 – 11.30 am
Eataly Lingotto  – Aula 2
with chef Davide Zunino

In collaboration with Olio Roi

The “Curious Olive Oil” menu stems from Franco Boeri Roi’s initiative and chef Davide Zunino’s ability and creativity. In these creations, olive oil changes form and texture and is not just a dressing, but the protagonist of the dish. This diverse menu starts with appetizers and takes the lucky taster all the way to dessert, with fresh berries and a warm cream with extra-virgin olive oil.

Chef Davide Zunino of the Gatubardu restaurant in Taggia will participate in the workshop to present the various dishes in the menu.

l'Olio Curioso di Davide Zunino, per Olio Roi - Credits: Ferruccio Carassale

Olio Roi is Franco and Paolo’s company. They are the fourth and fifth generation of the Boeri Roi family, which has always worked in the small village of Badalucco (Imperia) to transform the fruit of the olive tree into high-quality oil. Roi, chosen by Franco as the company name, isn’t the family’s second last name but an old nickname, used to distinguish them from the various families having all the same last name in the small village.

The workshop will last about 1.5 h and will try and amuse participants showing how far a good extra-virgin olive oil can get.

Cost : 25 euro per person

Max 20 participants

Chef Davide Zunino

Parmigiano Reggiano, various ages

Parmigiano Reggiano, various ages

Saturday 30th  October –  10.30 am
Eataly Lingotto – Aula 2

PARMIGIANO REGGIANO workshop

The importance of Time: Vertical tasting of long-aged – 24, 48, and 72 months – Parmigiano  Reggiano.

Parmigiano Reggiano, various ages

Saturday 30th  October –  10.30 am
Eataly Lingotto – Aula 2

PARMIGIANO REGGIANO workshop

The importance of Time: Vertical tasting of long-aged – 24, 48, and 72 months – Parmigiano  Reggiano.

With Aldo Bianchi – expert taster and in charge of the sensory analysis of Parmigiano Reggiano

In collaboration with Parmigiano Reggiano

Parmigiano Reggiano is perhaps the most famous cheese in the world. Its production area – including Parma, Reggio Emilia, Modena, Mantova on the right side of the Po river and Bologna on the left side of the Reno river – is where grass is harvested and cows are milked to produce, process, age and package the cheese. It contains neither additives nor preservatives and its nutritional features make it ideal for children, elderly and sportspeople: in other words, for everyone!

However, “Parmigiano Reggiano” indicates a complex and multi-faced world because flavours and tastes vary according to the aging. In this workshop we will discover and taste various ages – 24, 48 and 72 months – guided by expert taster Aldo Bianchi.

Cost:15 euro.

Max 20 people

A visit to the Chocolate Factory and a tasting

A visit to the Chocolate Factory and a tasting

Saturday 30th October 2021 – 10 am and 11.30 am
Via Cagliari 15/b

A visit to the Chocolate Factory and a tasting

Saturday 30th October 2021 – 10 am and 11.30 am
Via Cagliari 15/b

A guided tour of the production lab to closely look at the production process of Gobino’s specialties, from cocoa beans to chocolates. We will visit the departments where cocoa and hazelnuts are roasted, where chocolate is conched and refined, where giandujotti are extruded, where chocolate is poured into molds, wrapped and packaged.  

This visit will enable us to appreciate the scents and colours of the high-quality raw materials, learn the artisanal wisdom of Gobino’s pastry chefs, and recognize the high technological level of production. 

At the end of the tour, a multisensory tasting will make us appreciate chocolate with new awareness, guided by expert chocolate-makers who will help us judge and recognize the characteristics of each kind of chocolate. 

  • The workshop will last about 60 minutes; 
  • Max 10 people per group
  • 2 visits: at 10 am and at 11.30 am on Saturday 30th October
  • Cost € 25 per person

The workshop takes place at: Guido Gobino – Via Cagliari 15/B TORINO

guido gobino cioccolato

guido gobino cioccolato

Vertical tasting of Barolo La Rosa with Fontanafredda wines workshop

Vertical tasting of Barolo La Rosa
with Fontanafredda wines workshop

Saturday 30th October, 5 pm

Sala Atlas – Combo, corso Regina Margherita 128

HISTORIC VERTICAL TASTING

The 6 best vintages of the last 40 years 

In collaboration with Fontanafredda and Eataly

Vertical tasting of Barolo La Rosa with Fontanafredda wines workshop

Saturday 30th October, 5 pm

Sala Atlas – Combo, corso Regina Margherita 128

HISTORIC VERTICAL TASTING

The 6 best vintages of the last 40 years 

In collaboration with Fontanafredda and Eataly

Fontanafredda and Eataly present the Great Historic Vertical Tasting: a special comparison between four decades of Barolo from the same vineyard, according to Langhe tradition.

La Rosa vineyard was dedicated to Bella Rosina because the wines produced there remind of the floral scents coming from this narrow strip of land rich in limestone sand and marlstone.

Vigna La Rosa lies at the heart of Fontanafredda MGA, one of the 181 MGA included in the Barolo area, in the final part of Serralunga, famous for its elegance and depth.
This vertical tasting of the six best vintages of the last 40 years also offers pairings with excellent products from the area selected by Eataly.

Six wine telling about the past, present and future of Barolo:

Barolo La Rosa 2017: warm and full-flavoured
Barolo La Rosa 2016: classic, vertical, outstanding
Barolo La Rosa 2010: balance becomes perfection
Barolo La Rosa 2001: deep as the sea
Barolo La Rosa 1996: forever young
Barolo La Rosa 1982: when nature surpasses humans 

Vigna La Rosa Fontanafredda

Barolo La Rosa Fontanafredda