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San Carlo Square

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San Carlo Square, Turin, Turin


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Next Event

Casa Buonissima
Casa Buonissima
October 22 - October 25 \ All day
San Carlo Square

Discover the schedules and get accredited

Schedule for Thursday, October 22nd

10:30 a.m.
Grand Opening Casa Buonissima. Taste comes into play

Talk and tasting.

A meeting dedicated to curiosity and fun, to discover the history and background of an original Trivial Pursuit dedicated to the world of food and wine, created by the Marchesi Foundation.

Through an informal chat with the project's protagonists, we'll retrace the birth of the idea, the meetings, the chefs involved, and the curiosities that accompanied its realization.

But the real challenge will come when the audience gets involved: with questions about chefs, products, wines, and local traditions, participants will be able to test their gastronomic knowledge in an interactive quiz, full of surprises and fun.

Making the event even more special will be a gastronomic tribute that ideally unites Turin and Milan: Dario Croci, Head Chef of the Il Vico restaurant at the Grand Hotel Villa Torretta, Curio Collection by Hilton in Milan, will present his Milanese interpretation of the dessert, conceived as a tribute to the city of Turin: the Panettone Milano flan with gianduia cream.

A meeting of two great confectionery traditions, to conclude the experience with a tasting dedicated to flavor and conviviality.

Moderator: Luca Iaccarino

Masterclass and tasting.

A masterclass dedicated to the world of Viennese pastries and the differences between the various types of brioche.

During the event, Sergio Scovazzo will make the brioche dough live with Miss Baker, guiding the audience through the various processes.

The tasting of wholemeal croissants, Italian-style croissants, and Venetian-style croissants will provide an opportunity to learn more about the characteristics and unique features of each product.

Showcooking and tasting.

Enrico Marmo and Jacopo Rosti, chefs at Momento in Bordighera, will be the protagonists of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Felicetti Monograno snails, Ligurian ciuppin, prescinseua and marinara.

Talk and tasting.

A rare opportunity to discover Tartufo Regale, the rarest chocolate truffle in the world: a unique creation, designed to be sliced with a truffle cutter.

Three interpretations, light dark, white and intense dark, with PGI hazelnuts from Piedmont.

A surprising experience, where the chocolate transforms into thin flakes, just like a fresh truffle.

Talk and tasting.

A journey through Alta Langa DOCG, a quintessential expression of Piedmontese sparkling wine, through two labels that showcase their distinct lands, vintages, and identities.

In tasting the Blanc de Noirs Pas Dosé 2022 by Vaiot and the Riserva Pas Dosé 2014 by Daffara & Grasso: two interpretations of the Piedmontese Classic Method, united by the absence of dosage but distinct in style and evolution.

A blend of bubbles, local produce, and the stories of producers, to discover what makes the Alta Langa unique.

Masterclass and tasting.

A tasteful journey to discover the centuries-old tradition of Modena Balsamic Vinegar, through a teaspoonful tasting of some of the Giusti family's most iconic products.

Together with chef Roberto Conti of Casa Camperio in Milan, we will also explore the versatility of balsamic vinegar in the kitchen, with a creation featuring a Giusti balsamic vinegar and a sweet and sour vinegar.

The experience will end with the tasting of the dish Rice gianduiotto, pumpkin, Modena balsamic vinegar and Giusti white sweet and sour.

Talk and tasting.

The importance of enhancing the identity of each individual wine, which becomes an authentic expression of the terroir from which it originates. A tasting exploring the nuances of one of Piedmont's most important grape varieties: Nebbiolo.

For tasting:

  • Alta Langa DOCG Contessa Rosa Rosé 2020 60-month reserve: a sparkling wine dosed with drops of 1967 Barolo
  • Marne Brune Nebbiolo d'Alba DOC 2024: fine, expressive, represents its territory rich in Sant'Agata Marl
  • Barolo DOCG from the Municipality of Serralunga d'Alba 2022 organic RenaissanceThe power of Serralunga's terroir and the elegance of Fontanafredda style
  • Barolo DOCG Estate in Fontanafredda 2021: the MGA that gave its name to Fontanafredda, an amphitheater of vineyards listed among the 181 MGAs that make up Barolo

Talk and tasting.

Hosted by the Barolo, Barbaresco, Alba, Langhe and Dogliani Consortium, a masterclass dedicated to the richness and variety of the Langhe's winemaking heritage.

Barbera, one of Piedmont's iconic grape varieties, will be showcased through interpretations that express its character and territorial identity, alongside two white versions of Langhe DOC (Langhe DOC Nascetta and Langhe DOC Sauvignon) that showcase the diversity and winemaking versatility of these hills.

In collaboration with AIS Piedmont.

For tasting:

  • Malvirà – Barbera d’Alba Superiore Doc Vigna San Michele 2020
  • Anna Maria Abbona – Langhe Doc Barbera Cadò 2019
  • Hector Germano – Langhe Doc Nascetta 2023
  • Marco and Vittorio Adriano – Langhe Doc Sauvignon 2025

Moderators: Elisa Spada and Luca Giordana

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Rabezzana Inn with the Russian Salad combined with Erbaluce di Caluso Docg
  • Ancient Balon with the Langa chocolate and hazelnut cake with zabaglione
  • Broglia House with anchovies in green sauce with bread crouton and butter curl paired with lively Freisa di Chieri Doc

Talk and tasting.

A meeting dedicated to curiosity and fun, to discover the history and background of an original Trivial Pursuit dedicated to the world of food and wine, created by the Marchesi Foundation.

Through an informal chat with the project's protagonists, we'll retrace the birth of the idea, the meetings, the chefs involved, and the curiosities that accompanied its realization.

But the real challenge will come when the audience gets involved: with questions about chefs, products, wines, and local traditions, participants will be able to test their gastronomic knowledge in an interactive quiz, full of surprises and fun.

Making the event even more special will be a gastronomic tribute that ideally unites Turin and Milan: Dario Croci, Head Chef of the Il Vico restaurant at the Grand Hotel Villa Torretta, Curio Collection by Hilton in Milan, will present his Milanese interpretation of the dessert, conceived as a tribute to the city of Turin: the Panettone Milano flan with gianduia cream.

A meeting of two great confectionery traditions, to conclude the experience with a tasting dedicated to flavor and conviviality.

Moderator: Luca Iaccarino

Masterclass and tasting.

A masterclass dedicated to the world of Viennese pastries and the differences between the various types of brioche.

During the event, Sergio Scovazzo will make the brioche dough live with Miss Baker, guiding the audience through the various processes.

The tasting of wholemeal croissants, Italian-style croissants, and Venetian-style croissants will provide an opportunity to learn more about the characteristics and unique features of each product.

Showcooking and tasting.

Enrico Marmo and Jacopo Rosti, chefs at Momento in Bordighera, will be the protagonists of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Felicetti Monograno snails, Ligurian ciuppin, prescinseua and marinara.

Talk and tasting.

A rare opportunity to discover Tartufo Regale, the rarest chocolate truffle in the world: a unique creation, designed to be sliced with a truffle cutter.

Three interpretations, light dark, white and intense dark, with PGI hazelnuts from Piedmont.

A surprising experience, where the chocolate transforms into thin flakes, just like a fresh truffle.

Talk and tasting.

A journey through Alta Langa DOCG, a quintessential expression of Piedmontese sparkling wine, through two labels that showcase their distinct lands, vintages, and identities.

In tasting the Blanc de Noirs Pas Dosé 2022 by Vaiot and the Riserva Pas Dosé 2014 by Daffara & Grasso: two interpretations of the Piedmontese Classic Method, united by the absence of dosage but distinct in style and evolution.

A blend of bubbles, local produce, and the stories of producers, to discover what makes the Alta Langa unique.

Masterclass and tasting.

A tasteful journey to discover the centuries-old tradition of Modena Balsamic Vinegar, through a teaspoonful tasting of some of the Giusti family's most iconic products.

Together with chef Roberto Conti of Casa Camperio in Milan, we will also explore the versatility of balsamic vinegar in the kitchen, with a creation featuring a Giusti balsamic vinegar and a sweet and sour vinegar.

The experience will end with the tasting of the dish Rice gianduiotto, pumpkin, Modena balsamic vinegar and Giusti white sweet and sour.

Talk and tasting.

The importance of enhancing the identity of each individual wine, which becomes an authentic expression of the terroir from which it originates. A tasting exploring the nuances of one of Piedmont's most important grape varieties: Nebbiolo.

For tasting:

  • Alta Langa DOCG Contessa Rosa Rosé 2020 60-month reserve: a sparkling wine dosed with drops of 1967 Barolo
  • Marne Brune Nebbiolo d'Alba DOC 2024: fine, expressive, represents its territory rich in Sant'Agata Marl
  • Barolo DOCG from the Municipality of Serralunga d'Alba 2022 organic RenaissanceThe power of Serralunga's terroir and the elegance of Fontanafredda style
  • Barolo DOCG Estate in Fontanafredda 2021: the MGA that gave its name to Fontanafredda, an amphitheater of vineyards listed among the 181 MGAs that make up Barolo

Talk and tasting.

Hosted by the Barolo, Barbaresco, Alba, Langhe and Dogliani Consortium, a masterclass dedicated to the richness and variety of the Langhe's winemaking heritage.

Barbera, one of Piedmont's iconic grape varieties, will be showcased through interpretations that express its character and territorial identity, alongside two white versions of Langhe DOC (Langhe DOC Nascetta and Langhe DOC Sauvignon) that showcase the diversity and winemaking versatility of these hills.

In collaboration with AIS Piedmont.

For tasting:

  • Malvirà – Barbera d’Alba Superiore Doc Vigna San Michele 2020
  • Anna Maria Abbona – Langhe Doc Barbera Cadò 2019
  • Hector Germano – Langhe Doc Nascetta 2023
  • Marco and Vittorio Adriano – Langhe Doc Sauvignon 2025

Moderators: Elisa Spada and Luca Giordana

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Rabezzana Inn with the Russian Salad combined with Erbaluce di Caluso Docg
  • Ancient Balon with the Langa chocolate and hazelnut cake with zabaglione
  • Broglia House with anchovies in green sauce with bread crouton and butter curl paired with lively Freisa di Chieri Doc

ACCREDITED

Schedule for Friday, October 23rd

10:30 a.m.
Sweet and savory breakfasts at Gastropasticceria Scaiola

Tasting.

Since 1990, the Scaiola family has run one of Turin's most beloved gourmet hotspots. Today, the second generation, represented by Luca and Giacomo Scaiola, will host a talk dedicated to their vision of breakfast, combining sweet and savory, followed by a tasting of the pastry and culinary specialties that showcase their identity.

Showcooking and tasting.

A journey to discover Pariani's Pure Sicilian Pistachio Paste, an excellent raw material capable of expressing its full aromatic intensity in a variety of applications. Through two preparations, one savory and one sweet, we'll explore with Chef Federico Girone of Olivarum restaurant how the same ingredient can be transformed and create surprising results, showcasing the talent of the professional and the value of an authentic, versatile, and high-quality raw material.

Showcooking and tasting.

Matteo Rezzano and Jorg Giubbani, chefs from Rezzano in Sestri Levante, will be the protagonists of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Ligurian Essence – Felicetti Monograno Spelt Fingerlings cooked in roasted potato broth, pine nut praline, pickled olives, pil pil sauce, and aromatic herbs.

Tasting.

Mimmo Girioli, chef at La Piola on Via Piol in Rivoli, will be the protagonist of a cooking show in which he will interpret Pesto Barilla through the dish: Crispy Parmigiano Reggiano taco with Barilla Pesto ricotta and tomato tartare.

Talk and tasting.

Curated by the Regional Wine Shop of the Province of Turin, a journey to discover the winemaking excellence of the area through a guided tasting of four wines, in the presence of the presidents of the Consortium for the Protection and Promotion of DOCG Wines of Caluso and DOC of Carema and Canavese and of the Consortium for the Protection and Promotion of Freisa di Chieri and Collina Torinese DOC.

An opportunity to deepen your knowledge of the appellations, wine characteristics, and traditions that make the winemaking heritage of these territories unique.

Moderator: Alessandro Felis

Talk and tasting.

A tasting led by Guido and Pietro Gobino to discover the evolution of their chocolate. A journey through original recipes and creative pairings, designed to surprise all palates, even the most daring and curious.

Talk and tasting.

Hosted by the Barolo, Barbaresco, Alba, Langhe and Dogliani Consortium, this masterclass focuses on Nebbiolo, the iconic grape of the Langhe and the protagonist of some of Piedmont's most prestigious appellations.

A tasting journey through diverse expressions of the region, from Langhe Nebbiolo to Nebbiolo d'Alba, Barolo, and Barbaresco, exploring the many nuances of a great grape variety, capable of expressing the identity, character, and unique characteristics of its diverse production areas.

In collaboration with AIS Piedmont.

For tasting:

  • Brezza Giacomo and Sons – Langhe Doc Nebbiolo 2024
  • Sandrone – Nebbiolo d'Alba DOC Valmaggiore 2023
  • James Fenocchio – Barolo Docg 2022
  • Marco and Vittorio Adriano – Barbaresco Docg Basarin 2022

Moderators: Elisa Spada and Luca Giordana

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Le Vitel Etonné with Vitello Tonnato paired with Canavese rosé DOC
  • Osteria Le Putrelle with the Russian Salad combined with Erbaluce di Caluso Docg
  • Barbagusto with Bunet paired with Erbaluce di Caluso Docg passito

Tasting.

Since 1990, the Scaiola family has run one of Turin's most beloved gourmet hotspots. Today, the second generation, represented by Luca and Giacomo Scaiola, will host a talk dedicated to their vision of breakfast, combining sweet and savory, followed by a tasting of the pastry and culinary specialties that showcase their identity.

Showcooking and tasting.

A journey to discover Pariani's Pure Sicilian Pistachio Paste, an excellent raw material capable of expressing its full aromatic intensity in a variety of applications. Through two preparations, one savory and one sweet, we'll explore with Chef Federico Girone of Olivarum restaurant how the same ingredient can be transformed and create surprising results, showcasing the talent of the professional and the value of an authentic, versatile, and high-quality raw material.

Showcooking and tasting.

Matteo Rezzano and Jorg Giubbani, chefs from Rezzano in Sestri Levante, will be the protagonists of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Ligurian Essence – Felicetti Monograno Spelt Fingerlings cooked in roasted potato broth, pine nut praline, pickled olives, pil pil sauce, and aromatic herbs.

Tasting.

Mimmo Girioli, chef at La Piola on Via Piol in Rivoli, will be the protagonist of a cooking show in which he will interpret Pesto Barilla through the dish: Crispy Parmigiano Reggiano taco with Barilla Pesto ricotta and tomato tartare.

Talk and tasting.

Curated by the Regional Wine Shop of the Province of Turin, a journey to discover the winemaking excellence of the area through a guided tasting of four wines, in the presence of the presidents of the Consortium for the Protection and Promotion of DOCG Wines of Caluso and DOC of Carema and Canavese and of the Consortium for the Protection and Promotion of Freisa di Chieri and Collina Torinese DOC.

An opportunity to deepen your knowledge of the appellations, wine characteristics, and traditions that make the winemaking heritage of these territories unique.

Moderator: Alessandro Felis

Talk and tasting.

A tasting led by Guido and Pietro Gobino to discover the evolution of their chocolate. A journey through original recipes and creative pairings, designed to surprise all palates, even the most daring and curious.

Talk and tasting.

Hosted by the Barolo, Barbaresco, Alba, Langhe and Dogliani Consortium, this masterclass focuses on Nebbiolo, the iconic grape of the Langhe and the protagonist of some of Piedmont's most prestigious appellations.

A tasting journey through diverse expressions of the region, from Langhe Nebbiolo to Nebbiolo d'Alba, Barolo, and Barbaresco, exploring the many nuances of a great grape variety, capable of expressing the identity, character, and unique characteristics of its diverse production areas.

In collaboration with AIS Piedmont.

For tasting:

  • Brezza Giacomo and Sons – Langhe Doc Nebbiolo 2024
  • Sandrone – Nebbiolo d'Alba DOC Valmaggiore 2023
  • James Fenocchio – Barolo Docg 2022
  • Marco and Vittorio Adriano – Barbaresco Docg Basarin 2022

Moderators: Elisa Spada and Luca Giordana

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Le Vitel Etonné with Vitello Tonnato paired with Canavese rosé DOC
  • Osteria Le Putrelle with the Russian Salad combined with Erbaluce di Caluso Docg
  • Barbagusto with Bunet paired with Erbaluce di Caluso Docg passito

ACCREDITED

Schedule for Saturday, October 24th

10:30 a.m.
Saying “it's good” isn't enough.: discovering Parmigiano Reggiano!

Talk and tasting.

How can three simple natural ingredients—milk, salt, and rennet—become a global icon of excellence?

In this experience, in addition to laying the foundation for a conscious tasting of Parmigiano Reggiano, we will discover the culture, tradition, and craftsmanship of the PDO: essential ingredients for the product's uniqueness.

Through tasting different ages, we'll discover how time is an essential factor in making Parmigiano Reggiano an extremely versatile and varied product, ideal for a variety of gastronomic contexts.

A unique opportunity to discover excellence in detail and not just say: "it's good"!

Moderator: Alessandro Stocchi

Talk and tasting.

A journey through three decades of Baladin beer history, accompanied by three iconic products, one for each decade.

  • 1996–2006 – Isaac: A beer born in 1997 following the birth of Teo's first child, it symbolizes the beginning of Baladin's revolution in the world of craft beers in Italy and the relationship between beer and food.
  • 2006–2016 – National team: the first Italian beer, 100%, symbol of the research project on the Italian supply chain, which embodies the claim “from the Earth to Beer”.
  • 2016–2026 – Xyauyu: A beer that symbolizes Baladin's innovation and revolution in the world of craft beers, told through the story of its aging philosophy.

Moderator: Teo Musso

Showcooking and tasting.

Niccolò Giugni, chef of Fiammetta Brace Bar in Turin, will be the protagonist of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Felicetti Monograno Pacòte.

Talk and tasting.

Curated by the Regional Wine Shop of the Province of Turin, a journey to discover the winemaking excellence of the area through a guided tasting of four wines, in the presence of the presidents of the Valsusa DOC Protection and Promotion Consortium and the Pinerolese DOC Protection and Promotion Consortium.

An opportunity to deepen your knowledge of the appellations, wine characteristics, and traditions that make the winemaking heritage of these territories unique.

Moderator: Alessandro Felis

Talk and tasting.

A journey through Alta Langa DOCG through two labels that reveal the nuances, vintages, and different interpretations of one of Piedmont's most prestigious sparkling wine appellations.

In tasting the’Alta Langa DOCG Extra Brut 2021 from Cantina Clavesana and the’Alta Langa DOCG Riserva Pas Dosé 2020 by Cuvage: two expressions of the Classic Method united by elegance and a connection to the territory, but characterized by different styles and personalities.

Two glasses, two stories, a single territory to discover.

Talk and tasting.

A masterclass dedicated to discovering the Taggiasca cultivar, the symbol and cornerstone of olive growing excellence in Western Liguria.

During the meeting, we will explore the distinctive characteristics of this variety, its extraordinary versatility, and its innovative applications in both the culinary and mixology fields.

For tasting:

  • Freshly pressed Taggiasca Monocultivar EVO oil
  • Dried pitted Taggiasca olives
  • Taggiasco Gin

Talk.

Chef and host of Ratanà in Milan, Cesare Battisti, presents his new book Manifesto for the Cuisine of the Future: 8 Values and 80 Recipes for Eating Today with Tomorrow in Mind, published by Rizzoli.

An opportunity to reflect on the future of cooking through eight fundamental values: knowledge, care, awareness, memory, sharing, listening, ethics, and identity.

A story that intertwines thought and recipes to explore the meaning of cooking today, balancing respect for tradition, attention to the local area, and responsibility for the future.

Moderator: Luca Iaccarino

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Bogianen with roasted tongue served with smoked rubra and green sauce paired with Canavese Nebbiolo
  • Solferino Restaurant with savory Baci di Dama paired with Erbaluce di Caluso Docg Spumante
  • At the White Owl with homemade focaccia with Seirass del Fen and Roero chestnut honey paired with Erbaluce di Caluso Docg Spumante

Talk and tasting.

How can three simple natural ingredients—milk, salt, and rennet—become a global icon of excellence?

In this experience, in addition to laying the foundation for a conscious tasting of Parmigiano Reggiano, we will discover the culture, tradition, and craftsmanship of the PDO: essential ingredients for the product's uniqueness.

Through tasting different ages, we'll discover how time is an essential factor in making Parmigiano Reggiano an extremely versatile and varied product, ideal for a variety of gastronomic contexts.

A unique opportunity to discover excellence in detail and not just say: "it's good"!

Moderator: Alessandro Stocchi

Talk and tasting.

A journey through three decades of Baladin beer history, accompanied by three iconic products, one for each decade.

  • 1996–2006 – Isaac: A beer born in 1997 following the birth of Teo's first child, it symbolizes the beginning of Baladin's revolution in the world of craft beers in Italy and the relationship between beer and food.
  • 2006–2016 – National team: the first Italian beer, 100%, symbol of the research project on the Italian supply chain, which embodies the claim “from the Earth to Beer”.
  • 2016–2026 – Xyauyu: A beer that symbolizes Baladin's innovation and revolution in the world of craft beers, told through the story of its aging philosophy.

Moderator: Teo Musso

Showcooking and tasting.

Niccolò Giugni, chef of Fiammetta Brace Bar in Turin, will be the protagonist of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Felicetti Monograno Pacòte.

Talk and tasting.

Curated by the Regional Wine Shop of the Province of Turin, a journey to discover the winemaking excellence of the area through a guided tasting of four wines, in the presence of the presidents of the Valsusa DOC Protection and Promotion Consortium and the Pinerolese DOC Protection and Promotion Consortium.

An opportunity to deepen your knowledge of the appellations, wine characteristics, and traditions that make the winemaking heritage of these territories unique.

Moderator: Alessandro Felis

Talk and tasting.

A journey through Alta Langa DOCG through two labels that reveal the nuances, vintages, and different interpretations of one of Piedmont's most prestigious sparkling wine appellations.

In tasting the’Alta Langa DOCG Extra Brut 2021 from Cantina Clavesana and the’Alta Langa DOCG Riserva Pas Dosé 2020 by Cuvage: two expressions of the Classic Method united by elegance and a connection to the territory, but characterized by different styles and personalities.

Two glasses, two stories, a single territory to discover.

Talk and tasting.

A masterclass dedicated to discovering the Taggiasca cultivar, the symbol and cornerstone of olive growing excellence in Western Liguria.

During the meeting, we will explore the distinctive characteristics of this variety, its extraordinary versatility, and its innovative applications in both the culinary and mixology fields.

For tasting:

  • Freshly pressed Taggiasca Monocultivar EVO oil
  • Dried pitted Taggiasca olives
  • Taggiasco Gin

Talk.

Chef and host of Ratanà in Milan, Cesare Battisti, presents his new book Manifesto for the Cuisine of the Future: 8 Values and 80 Recipes for Eating Today with Tomorrow in Mind, published by Rizzoli.

An opportunity to reflect on the future of cooking through eight fundamental values: knowledge, care, awareness, memory, sharing, listening, ethics, and identity.

A story that intertwines thought and recipes to explore the meaning of cooking today, balancing respect for tradition, attention to the local area, and responsibility for the future.

Moderator: Luca Iaccarino

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Bogianen with roasted tongue served with smoked rubra and green sauce paired with Canavese Nebbiolo
  • Solferino Restaurant with savory Baci di Dama paired with Erbaluce di Caluso Docg Spumante
  • At the White Owl with homemade focaccia with Seirass del Fen and Roero chestnut honey paired with Erbaluce di Caluso Docg Spumante

ACCREDITED

Schedule for Sunday, October 25th

10:30 a.m.
Eating inside a storyGabriele Eusebi talks about the SANTOMMASO 10

Chef Gabriele Eusebi explains what it means to cook in a place with such a strong identity: SANTOMMASO 10 has been a crossroads of people and stories since 1895, when the restaurant was a former grocery store founded by Luigi Lavazza.

You enter on tiptoe into a story that is already mature, and you carry it forward every day, with respect and passion.

To honor this tradition, the chef will prepare an iconic dish of the restaurant: the Porta Pila Soup, a tribute to Turin's iconic market—Porta Palazzo—born from the memory of his mother's soup. The dish captures Eusebi's family's farming past and brings it to the present.

A personal dish, which is also the perfect synthesis of everything that the SANTOMMASO 10 restaurant is today.

Masterclass and tasting.

A masterclass dedicated to the world of panettone, to discover its techniques, processes, and new interpretations.

During the appointment, Nicola Borra will guide the audience through the fundamental stages of kneading with Miss Baker, delving into the aspects that characterize one of the great leavened products that are symbols of Italian tradition.

A meeting of technique and innovation, to learn more about the secrets and peculiarities of its production.

Showcooking and tasting.

Fernando Tommaso Forino, chef of Osteria Arborina in La Morra, will be the protagonist of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Felicetti Monograno Ditalino made with spelt, bread, butter, and anchovy.

Showcooking and tasting.

Chef Gabriele Gorlato of Imaginarium in Turin will be the protagonist of a cooking show in which he will interpret Pesto Barilla through the dish: Trompe-l'œil PANTONE 200 C.

Talk and tasting.

A unique journey by the Asti Protection Consortium. From straw yellow to golden, all the way to rosé nuances: discover the richness of a great appellation through four sparkling wines for tasting, one color at a time.

A journey to discover the different expressions of the Asti Denomination, guided by four sparkling wines: Asti Spumante Extra Brut, Asti Spumante Dolce, Asti Spumante Rosé Dolce, and Moscato d'Asti.

Four interpretations, different in color, character and sweetness, accompanied by the’Mombaruzzo Amaretto, to tell the variety and richness of a unique territory through the glass.

For tasting:

  • Toso – Asti DOCG Sweet Rosé
  • Sarotto Roberto Company – Asti DOCG Dolce
  • Maranzana Winery – Asti DOCG Extra Brut
  • Daffara & Grasso Cellars – Moscato d'Asti DOCG 2025

A journey through Piedmontese flavors and gastronomic traditions, reinterpreted with a contemporary twist.

Valentino Panero, Head Chef of the restaurant Malìa of the Hilton Turin Centre, presents a savory puff pastry designed to celebrate one of the city's most beloved rituals: the aperitif.

A creation that embodies Turin's gastronomic identity, playing with textures, aromas, and flavors that evoke the memory of tradition, in a meeting of creativity and territory.

Moderator: Alberto Garbo

Talk and tasting.

By the Barolo, Barbaresco, Alba, Langhe and Dogliani Consortium, a masterclass dedicated to Dolcetto, a grape variety symbolic of Piedmont's winemaking heritage, to explore the diverse expressions of a region rich in nuances.

By comparing Langhe Dolcetto, Dolcetto d'Alba, Dogliani Superiore, and Diano d'Alba DOCG, we will discover how terroir, denomination, and production methods contribute to the identity and distinctive characteristics of this grape variety.

In collaboration with AIS Piedmont.

For tasting:

  • Courteous Joseph – Langhe Doc Dolcetto 2025
  • Diego Morra – Dolcetto d’Alba Doc 2025
  • Anna Maria Abbona – Dogliani Superiore DOCG San Bernardo 2020
  • Cortino Producers Dianesi – Diano d’Alba Docg 2025

Moderators: Elisa Spada and Isella Zanutto

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Osteria Al Tagliere with veal with tuna sauce paired with Erbaluce di Caluso DOCG
  • Guarini with Crème Caramel with sandblasted hazelnuts paired with Collina Torinese Doc Cari
  • Goustò with Panna cotta paired with Collina Torinese Doc Malvasia

Chef Gabriele Eusebi explains what it means to cook in a place with such a strong identity: SANTOMMASO 10 has been a crossroads of people and stories since 1895, when the restaurant was a former grocery store founded by Luigi Lavazza.

You enter on tiptoe into a story that is already mature, and you carry it forward every day, with respect and passion.

To honor this tradition, the chef will prepare an iconic dish of the restaurant: the Porta Pila Soup, a tribute to Turin's iconic market—Porta Palazzo—born from the memory of his mother's soup. The dish captures Eusebi's family's farming past and brings it to the present.

A personal dish, which is also the perfect synthesis of everything that the SANTOMMASO 10 restaurant is today.

Masterclass and tasting.

A masterclass dedicated to the world of panettone, to discover its techniques, processes, and new interpretations.

During the appointment, Nicola Borra will guide the audience through the fundamental stages of kneading with Miss Baker, delving into the aspects that characterize one of the great leavened products that are symbols of Italian tradition.

A meeting of technique and innovation, to learn more about the secrets and peculiarities of its production.

Showcooking and tasting.

Fernando Tommaso Forino, chef of Osteria Arborina in La Morra, will be the protagonist of a cooking show dedicated to Monograno Felicetti, interpreted through the dish: Felicetti Monograno Ditalino made with spelt, bread, butter, and anchovy.

Showcooking and tasting.

Chef Gabriele Gorlato of Imaginarium in Turin will be the protagonist of a cooking show in which he will interpret Pesto Barilla through the dish: Trompe-l'œil PANTONE 200 C.

Talk and tasting.

A unique journey by the Asti Protection Consortium. From straw yellow to golden, all the way to rosé nuances: discover the richness of a great appellation through four sparkling wines for tasting, one color at a time.

A journey to discover the different expressions of the Asti Denomination, guided by four sparkling wines: Asti Spumante Extra Brut, Asti Spumante Dolce, Asti Spumante Rosé Dolce, and Moscato d'Asti.

Four interpretations, different in color, character and sweetness, accompanied by the’Mombaruzzo Amaretto, to tell the variety and richness of a unique territory through the glass.

For tasting:

  • Toso – Asti DOCG Sweet Rosé
  • Sarotto Roberto Company – Asti DOCG Dolce
  • Maranzana Winery – Asti DOCG Extra Brut
  • Daffara & Grasso Cellars – Moscato d'Asti DOCG 2025

A journey through Piedmontese flavors and gastronomic traditions, reinterpreted with a contemporary twist.

Valentino Panero, Head Chef of the restaurant Malìa of the Hilton Turin Centre, presents a savory puff pastry designed to celebrate one of the city's most beloved rituals: the aperitif.

A creation that embodies Turin's gastronomic identity, playing with textures, aromas, and flavors that evoke the memory of tradition, in a meeting of creativity and territory.

Moderator: Alberto Garbo

Talk and tasting.

By the Barolo, Barbaresco, Alba, Langhe and Dogliani Consortium, a masterclass dedicated to Dolcetto, a grape variety symbolic of Piedmont's winemaking heritage, to explore the diverse expressions of a region rich in nuances.

By comparing Langhe Dolcetto, Dolcetto d'Alba, Dogliani Superiore, and Diano d'Alba DOCG, we will discover how terroir, denomination, and production methods contribute to the identity and distinctive characteristics of this grape variety.

In collaboration with AIS Piedmont.

For tasting:

  • Courteous Joseph – Langhe Doc Dolcetto 2025
  • Diego Morra – Dolcetto d’Alba Doc 2025
  • Anna Maria Abbona – Dogliani Superiore DOCG San Bernardo 2020
  • Cortino Producers Dianesi – Diano d’Alba Docg 2025

Moderators: Elisa Spada and Isella Zanutto

Tasting.

Through its participating restaurateurs, Mangèbin promotes the region and its traditions, rediscovering the pleasure of merende sinoire, an authentic ritual of Piedmontese conviviality.

Paired with a selection of Torino DOC wines.

  • Osteria Al Tagliere with veal with tuna sauce paired with Erbaluce di Caluso DOCG
  • Guarini with Crème Caramel with sandblasted hazelnuts paired with Collina Torinese Doc Cari
  • Goustò with Panna cotta paired with Collina Torinese Doc Malvasia

ACCREDITED
Casa Buonissima

Old example schedule

10:15 a.m.
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

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.

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

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

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.

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

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

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.

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

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

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.

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

SOLD OUT
THU 22
FRI 23
SAT 24
Sunday 25th

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