Taste Ring

The hottest and most curious food lifestyle themes.

The cultural-gastronomic arena orchestrated by the Gastronaut Davide Paolini. Inside the space in the Teatro dell’Opera di Firenze the protagonists of the world of food will tackle the hottest topics associated with the contemporary table

THE 2018 RINGS:
Inside the foyer of the Teatro dell’Opera di Firenze, the protagonists of the world of food will tackle the hottest topics linked to contemporary cuisine.  As usual, the moderator par excellence will be the Gastronaut Davide Paolini.  Here are the topics for this edition:
 
_ Saturday 10 March – 4.00 p.m.: 
Gualtiero Marchesi: l’arte del cibo/the art of food
Taking part: Annie Feolde (Enoteca Pinchiorri), Sara Vitali (Fondazione Gualtiero Marchesi), Ludovica Sebregondi (Palazzo Strozzi);
 
_ Saturday 10 March – 5.00 p.m.: 
Le denominazioni di origine territoriale (Dop, Igp, Stg, ecc) sono un plus utile per i prodotti gastronomici o non sono viste quale riconoscimento di qualità nei mercati esteri? /Are territorial designations of origin (PDO, PGI, TSG, etc.) a useful plus for gastronomic products or are they not seen as a recognition of quality on foreign markets? 
With the participation of buyers: Beatrice Ughi (USA), Francesc Collell (Spain), Giuseppe Scaricamazza (Hungary), Renata Mertenat (Switzerland);
 
Sunday 11 March – 11.00 a.m.
Il cibo selvatico (foraging): una scelta possibile di un’alimentazione sostenibile o un’opzione culturale? / Wild food (foraging): a possible choice for a sustainable diet or a cultural option?
With the participation of Valeria Mosca of Wood*ing – wild food lab