DATE & TIME:
October 23 - October 26 All day long
LOCATION:
Discover the schedules and get accredited
Schedule for Thursday, October 23
10:15 a.m.
Meet the Chef: Eugeni De Diego presents the book “How a chef cooks at home”
Meet the Chef: Eugeni De Diego presents the book “How a chef cooks at home”
Book presentation and tasting.
Chef Eugeni De Diego, executive chef at Ferran and Albert Adrià’s El Bulli for fifteen years, presents “How a Chef Cooks at Home,” followed by a tasting of a dish from the book.
Moderators: Belèn Parra and Luca Iaccarino
11:15 a.m.
Sweet and savory breakfast by Gastropasticceria Scaiola.
Sweet and savory breakfast by Gastropasticceria Scaiola.
Talk and tasting.
Since 1990, the Scaiola family has run one of Turin's most beloved gastronomic hotspots.
The second generation, Luca and Giacomo Scaiola, will lead a talk dedicated to their idea of a sweet and savory breakfast, followed by a tasting of their pastry and culinary specialties.
Moderator: Piera Genta
12:00 p.m.
Stefano Sforza plays Barilla Al Bronzo
Stefano Sforza plays Barilla Al Bronzo
Show cooking and tasting.
Chef Stefano Sforza of the Opera restaurant in Turin will be the protagonist of a cooking show during which he will create: Barilla Al Bronzo Linguine with miso, seaweed and Parmigiano Reggiano.
Moderator: Marco Trabucco
2:30 PM
Meet the Chef: What does the sea taste like? with Jacopo Ticchi – Da Lucio
Meet the Chef: What does the sea taste like? with Jacopo Ticchi – Da Lucio
Talk with tasting.
Chef Jacopo Ticchi, the "magician of dry-aged fish" and one of the most innovative chefs on the Italian scene, will share his culinary philosophy: from the selection and aging of fish to the techniques and pairings that enhance its flavors.
Following, a tasting of his creations.
Moderator: Nadia Afragola
3:30 PM
At the Parmigiano Reggiano school
At the Parmigiano Reggiano school
Masterclass with tasting.
Discover the taste with a guided tasting of three different cheeses.
By Alessandro Stocchi, expert taster.
4:30 PM
Fontanafredda and its terroirs
Fontanafredda and its terroirs
Masterclass with tasting.
The importance of enhancing the identity of each individual wine, which becomes an authentic expression of the territory from which it originates.
For tasting:
- Alta Langa DOCG Limited Edition 2021
- Roero Arneis DOCG Val di Tana 2023
- Colli Tortonesi DOC Timorasso Derthona 2023
- Barolo DOCG from the Municipality of Serralunga d'Alba 2021 organic Renaissance
Moderator: Danilo Poggio
5:30 PM
Mangèbin's Merende Sinoire
Mangèbin's Merende Sinoire
Tasting.
Through its participating restaurateurs, Mangèbin promotes the local area by highlighting merende sinoire, in perfect Piedmontese style.
Paired with Turin DOC wines.
- Dume Restaurant with Jerusalem artichoke flan, chips and toma fondue paired with sparkling Freisa di Chieri DOC
- Broglia House with veal with tuna sauce paired with Erbaluce di Caluso DOCG
- Rabezzana with Russian salad paired with Pinerolese DOC Bianver
Moderator: Dario Bragaglia
6:30 PM
Alta Langa DOCG: A taste of Piedmontese history
Alta Langa DOCG: A taste of Piedmontese history
Masterclass with tasting.
The Alta Langa Consortium, Buonissima's main sponsor, together with the sommeliers of AIS Piemonte, will guide the public through the discovery of the Piedmontese sparkling wine par excellence, awarded the Piedmont Region's Wine of the Year 2025.
Following, tasting of:
- Alta Langa DOCG Extra Brut 2020
- Alta Langa DOCG Riserva Blanc de Blancs Pas Dosé 2019
Schedule for Friday, October 24th
10:15 a.m.
Balance at the table: the plate and the glass with chef Alberto Gipponi
Balance at the table: the plate and the glass with chef Alberto Gipponi
Talk and tasting.
The idea is to showcase how every dish served is the result of extensive research and development, the same approach that also guides the choice of water to accompany it. The story will be told by Chef Alberto Gipponi of Dina Ristorante, supported by Elena Tassone, Marketing Manager of Acqua S. Bernardo, who will discuss the connection between S. Bernardo and Dina and the shared values between the two worlds.
Moderator: Lara Loreti
11:15 a.m.
At the Parmigiano Reggiano school
At the Parmigiano Reggiano school
Masterclass with tasting.
Discover the flavors with a guided tasting of three different aged cheeses paired with Modena DOP traditional balsamic vinegar.
By Alessandro Stocchi, expert taster.
12:00 p.m.
Marcello Zaccaria plays Barilla Al Bronzo
Marcello Zaccaria plays Barilla Al Bronzo
Show cooking and tasting.
Chef Marcello Zaccaria, Executive Chef of Academia Barilla, will be the protagonist of a cooking show during which he will create: Barilla Fusilloni Al Bronzo on cream of broccoli, salted ricotta and bread scented with anchovies and raisins.
Moderator: Rosalia Imperato
1:15 PM
Alessandro Scardina plays Barilla Al Bronzo
Alessandro Scardina plays Barilla Al Bronzo
Show cooking and tasting.
Chef Alessandro Scardina of La Pista Restaurant in Turin will be the protagonist of a cooking show during which he will create: Barilla Al Bronzo Fusillo cooked in beetroot extract and smoked herring broth, Parmesan fondue aged over 30 months, smoked herring roe, and herring in oil.
Moderator: Leo Rieser
3:30 PM
“Can a non-alcoholic beer be as good as a classic one?” with Teo Musso of Baladin
“Can a non-alcoholic beer be as good as a classic one?” with Teo Musso of Baladin
Masterclass with tasting.
Teo Musso, eclectic and visionary founder of Baladin Beer, will lead the audience on a journey of discovery into the contemporary beer world, comparing some of his new creations, both non-alcoholic and full-bodied. Through tastings and storytelling, Musso will explore the differences and similarities between different types of beer, analyzing their sensory characteristics, production methods, and flavor profiles, to answer an increasingly timely question: can a non-alcoholic beer really be as good as a regular one?
Moderator: Chiara Cavalleris
4:30 PM
A Journey Through Turin's Artisan Chocolate with Guido Gobino
A Journey Through Turin's Artisan Chocolate with Guido Gobino
Masterclass with tasting.
Guido Gobino, owner of the historic Gobino chocolate shop in Turin, will take us on a journey through the world of chocolate, exploring tradition, innovation, and a passion for one of the city's most iconic delicacies.
5:30 PM
Mangèbin's Merende Sinoire
Mangèbin's Merende Sinoire
Tasting.
Through its participating restaurateurs, Mangèbin promotes the local area by highlighting merende sinoire, in perfect Piedmontese style.
Paired with Turin DOC wines.
- Ancient Bruschetteria Pautasso with bruschetta with giardiniera paired with Valsusa DOC Avanà
- The Étonné Veal with focaccia with marinated Fassona carpaccio and mustard sauce paired with Erbaluce di Caluso DOCG
- Graian Alps stop with bagna cauda panna cotta paired with Pinerolese DOC Malvasia
Moderator: Paolo Alciati
6:30 PM
Real, Artificial, or Intelligent – Vitello Tonnato
Real, Artificial, or Intelligent – Vitello Tonnato
Talk and tasting.
A new culinary contest in collaboration with the Department of Computer Science will pit chef Massimiliano Brunetto of Le Vitel Ètonnè restaurant in Turin against Pepper, a robot equipped with artificial intelligence, in the creation of a vitello tonnato (veal with tuna sauce) inspired by Matteo Baronetto's recipe. The audience will taste and vote on the two versions, only discovering at the end which dish was created by humans and which by AI. This interactive event explores the dialogue between human and artificial intelligence in the kitchen with curiosity and a critical eye.
Moderator: Fabio Marzano
Schedule for Saturday, October 25th
10:15 a.m.
Bread Bro's sweet and savory breakfast
Bread Bro's sweet and savory breakfast
Talk and tasting.
Bread Bro, the Turin-based bakers' collective composed of Sergio Scovazzo (Grano – Fornai in fermento), Jacopo Pistone (Cibrario), and Enrico Murdocco (Tellia), present their sweet and savory leavened products in a journey through aromas and flavors for an out-of-the-ordinary breakfast.
Moderator: Chiara Cavalleris
11:15 a.m.
Tiramisu Master Experience by Fabrizio Racca
Tiramisu Master Experience by Fabrizio Racca
Show cooking.
The Tiramisu Master Experience, a project created in collaboration with Volkswagen Eurocar Rinaldi and created by one of the city's most innovative contemporary pastry chefs, it is much more than a gastronomic event: it is an immersive experiential format, designed to engage the public in a unique, creative, and multisensory moment.
The protagonist: the quintessential Italian dessert, tiramisu, prepared live.
An experience that combines a passion for craftsmanship and the pursuit of beauty with the values of innovation, sustainability, and connection that drive Volkswagen's vision, represented by the iconic ID. Buzz, the star of the Masterclass alongside Fabrizio Racca, Brand Ambassador for Volkswagen Eurocar Rinaldi.
12:00 p.m.
Luca Andrè plays Barilla at the Bronzo
Luca Andrè plays Barilla at the Bronzo
Show cooking and tasting.
Chef Luca Andrè of the plant-based restaurant Soul Kitchen in Turin will be the protagonist of a cooking show during which he will create: “Wealth and Poverty” – Barilla Al Bronzo linguine, celeriac, bay leaves, hazelnut, truffle, sea fennel, umami broth.
Moderator: Monica Pianosi
1:00 PM
Marcello Zaccaria plays Barilla Al Bronzo
Marcello Zaccaria plays Barilla Al Bronzo
Show cooking and tasting.
Chef Marcello Zaccaria, Executive Chef of Academia Barilla, will be the protagonist of a cooking show during which he will create: Barilla Fusilloni Al Bronzo on cream of broccoli, salted ricotta and bread scented with anchovies and raisins.
Moderator: Giorgio Pugnetti
2:30 PM
Meet the Chef: A Tribute to Aimo – From Roots to the Future with Alessandro Negrini
Meet the Chef: A Tribute to Aimo – From Roots to the Future with Alessandro Negrini
Talk.
Chef Alessandro Negrini of Il Luogo Aimo e Nadia in Milan talks to Luca Iaccarino about his experiences, inspirations, and the philosophy that guides his cuisine.
Moderator: Luca Iaccarino
3:30 PM
Multisensory art Giusti balsamic vinegar with Azotea
Multisensory art Giusti balsamic vinegar with Azotea
Masterclass and tasting.
Chef Alexander Robles and bar manager Matteo Fornaro of the Azotea restaurant and cocktail bar talk with Acetaia Giusti—the oldest and most renowned vinegar producer in the world—to discuss Modena balsamic vinegar as an ingredient capable of uniting distant cultures and influences. A multisensory journey through Nikkei cuisine and mixology, starting in Peru and Japan, through Modena, and arriving in Turin, featuring original pairings and surprising fusions.
Tasting dish: UNAGI CAUSE – Andean potatoes seasoned with chili pepper, aji amarillo and lime, eel glazed with Balsamic Vinegar of Modena Three Gold Medals Acetaia Giusti, soy and miso sauce, nasturtium leaves.
Cocktails for tasting: Salty Citrus – Antica Formula Vermouth, Three Acetaia Giusti Gold Medal Balsamic Vinegar of Modena, Clarified Apple, Salted Lacto-Fermented Citrus Fruits.
Moderator: Luca Milanetto
4:30 PM
Meet the Chef: Marco Sacco presents his book "Cheese – How to Choose, Taste, and Cook It"“
Meet the Chef: Marco Sacco presents his book "Cheese – How to Choose, Taste, and Cook It"“
Book presentation and tasting.
Chef Marco Sacco, at the helm of the Piccolo Lago Restaurant in Verbania and the Piano 35 Restaurant, 1 Michelin Star in Turin, presents “Cheese – how to choose it, taste it, and cook it", the book by Manuela Vanni and Allan Bay with its signature recipes. Followed by a tasting of a dish from the book.
Moderator: Alessandra Monda
5:30 PM
Mangèbin's Merende Sinoire
Mangèbin's Merende Sinoire
Tasting.
Through its participating restaurateurs, Mangèbin promotes the local area by highlighting merende sinoire, in perfect Piedmontese style.
Paired with TORINO DOC wines.
- San Giors with Frità rugnusa with red wine vinegar reduction paired with Pinerolese Rosso DOC
- Osteria Al Tagliere with Vitello tonnato paired with Valsusa DOC Baratuciat
- New Inn with Russian salad paired with Erbaluce di Caluso DOCG
Moderator: Rosalba Graglia
6:30 PM
KM0 in orbit – Food in space
KM0 in orbit – Food in space
Talk.
A journey through food and space, to imagine the future of food beyond Earth. Chefs, aerospace engineers, and agricultural scientists will discuss the prospects of space crops and possible alternatives to freeze-dried food, in a meeting that combines science, flavor, and experimentation, featuring Franco Malerba and Professor Stefania De Pascale.
Moderator: Fabio Marzano
Schedule for Sunday, October 26th
10:15 a.m.
Meet the Chef: Fabrizio Fiorani presents the book "Sugar"
Meet the Chef: Fabrizio Fiorani presents the book "Sugar"
Talk and tasting.
A meeting dedicated to the art of contemporary pastry making, in which the famous pastry chef Fabrizio Fiorani talks about his creative vision through his book SugarA dialogue between technique, aesthetics, and passion, to discover how sweetness can become a universal language of emotion and beauty.
Followed by a tasting of the “Author's Forgeries” from the book.
Moderator: Nadia Afragola
11:15 a.m.
Tiramisu Master Experience by Fabrizio Racca
Tiramisu Master Experience by Fabrizio Racca
Show cooking.
The Tiramisu Master Experience, a project created in collaboration with Volkswagen Eurocar Rinaldi and created by one of the city's most innovative contemporary pastry chefs, it is much more than a gastronomic event: it is an immersive experiential format, designed to engage the public in a unique, creative, and multisensory moment.
The protagonist: the quintessential Italian dessert, tiramisu, prepared live.
An experience that combines a passion for craftsmanship and the pursuit of beauty with the values of innovation, sustainability, and connection that drive Volkswagen's vision, represented by the iconic ID. Buzz, the star of the Masterclass alongside Fabrizio Racca, Brand Ambassador for Volkswagen Eurocar Rinaldi.
12:00 p.m.
Teo Prandi plays Barilla Al Bronzo
Teo Prandi plays Barilla Al Bronzo
Show cooking and tasting.
Chef Teo Prandi of the Sabaudia restaurant in the province of Turin will be the protagonist of a cooking show during which he will create: "Pasta with tuna 2.0" – Tortiglioni Barilla Al Bronzo, tomato, tuna belly in oil, caramelized onion, katsuobushi and parsley oil.
Moderator: Adele Palumbo
1:15 PM
Hilton Turin Centre: The new opening and chef Andrea Vallenzasca
Hilton Turin Centre: The new opening and chef Andrea Vallenzasca
Talk and show cooking.
Hilton Turin Centre will celebrate the new opening with a cooking demonstration by Chef Andrea Vellanzasca, who will present his signature dish, "Risotto, saffron, Cherasco snails, parsley, and black garlic." A native of Piedmont, trained at Gualtiero Marchesi's ALMA and with experience at prestigious restaurants such as Cipriani in Venice and Antinè in Barbaresco, Vellanzasca now leads the kitchen at the new Hilton Turin Centre, where he blends Italian tradition, Eastern influences, and a focus on raw ingredients in elegant, contemporary cuisine.
Moderator: Rocco Moliterni
2:30 PM
“Wines under the Mole” – with a speech by Dr. Felis
“Wines under the Mole” – with a speech by Dr. Felis
Talk.
A journey to discover the wines of the province of Turin through its four historically renowned areas. The meeting will explore the peculiarities of each territory, recounting its history, terroir, and native grape varieties, to understand how these areas contribute to the winemaking identity of the Turin area. Italian tradition, Eastern influences, and the valorization of raw materials in an elegant and contemporary cuisine. The President of the Consortium for the Protection of Erbaluce di Carema and Canavese, Mr. Bartolomeo Merlo.
5:30 PM
Mangèbin's Merende Sinoire
Mangèbin's Merende Sinoire
Tasting.
Through its participating restaurateurs, Mangèbin promotes the local area by highlighting merende sinoire, in perfect Piedmontese style.
Paired with TORINO DOC wines.
- La Table Dloux Amis with “La tourta d'erba” from the upper Susa Valley paired with Erbaluce di Caluso DOCG
- The Count's Inn with Peppers with bagna cauda paired with Canavese Nebbiolo DOC
- Barbagusto with Bonet paired with Caluso Passito DOCG
Moderator: Marlena Buscemi
Frequently Asked Questions
Are the talks and tastings free?
Yes, the events held at Casa Buonissima are completely free but require accreditation.
Is reservation required?
Places are limited and reservations are required.
How can I participate in the talks and tastings?
To participate, you must register by clicking the "Register" button, choosing a slot, and completing the required fields. You will receive a ticket with a QR code that you will need to access the event on the day and time you selected.
What happens in case of bad weather?
The event will take place even in case of bad weather, unless otherwise communicated by the organizers.
What happens if I can't participate after accreditation?
In case of impossibility to participate in the event after accreditation, the ticket is transferable to third parties – upon notification to the email address accreditation@tobevents.it.
