ALL THE MERIT OF THE TERROIR:
NEW FLAVORS AT TASTE

Gourmet cheeses, auteur meats, award-winning extra virgin olive oils, artfully made pasta. At Taste even the simplest products are special and the staples of the Mediterranean diet are never boring. This is clearly displayed by the brands that we will be seeing for the first time this year among the exhibitors at the Stazione Leopolda. Take pasta, for example. The Casino Caprafico brings ancient stone-ground cereals to the table and enhances the Ma’ Kaira line, durum wheat linguine and bucatini made with Mondo Barley flour to improve the nutritional quality. From the honesty of the grains of the past to the timeless opulence of the fresh pasta from Bologna. Gratifico - l’Arte della Pasta di Bologna uses the region’s best kitchen ingredients: PDO Parmigiano Reggiano 30 mesi [30 months], PGI Mortadella di Bologna, free range eggs and the best herbs and vegetables from the surrounding fields. Modern cheese factories and farms that are well-rooted in tradition represent the variegated panorama of dairy products. Carmasciando in Irpinia has managed to bring the local agricultural heritage closer to modern tastes. The products include Pecorino Carmasciano that contains all the features of the terroir and a range of products refined in walnut leaves, in the pomace of Greco di Tufo and in the hay of Piano del Formicoso. In Piedmont the Azienda agricola Fusero expresses its own idea of quality by managing the whole production chain, from the rearing to the production of milk, yogurt and cheeses. And on the mountains of Reggio Emilia the cows of 993 Caseificio Cavola are nourished using only fodder with no chemical fertilizers or pesticides. Their milk is transformed into a Parmigiano Reggiano every form of which expresses the essence of the highland pastures. From Bossolasco in the Langhe comes the butter of I Segreti di Carla which is still packaged by hand in the classic blocks with traced decoration. We go south to learn about Olio Mimì, the oil mill in Puglia that banks on cutting edge technology and energy savings in order to fully respect the raw material and the quality of the local cultivars: Ogliarola, Peranzana, Nocellara, Cima Di Melfi, Picholine, Coratina. Then we move on to Sicily with Testa Conserve, a company specialized in fish and the preservation of Red Tuna from the Tyrrhenian Sea, Sardines and mackerel from the Aeolian Islands and Anchovies from the Ionian Sea. Then we turn to the meats, Bifulco Carni dal 1947 comes from the slopes of Vesuvius and brings scottona di marchigiana beef to Taste, the Podolica or Pezzata Nera breeds, but also Kobe, as well as Tonno di manzetta [Beef “Tuna”] from the Lakes in extra-virgin olive oil. Finally two real specialties: Lardo di Colonnata PGI Mafalda by the oldest lard producer in the town of the Carrara quarrymen, and the Ventricina [pork sausage] of Bontà di Fiore, an artisan cured pork meat factory in Abruzzo that still cuts the meat for the mixture using the tip of the knife.

CASINO DI CAPRAFICO

GRATIFICO L'ARTE DELLA PASTA DI BOLOGNA

CARMASCIANDO

993 CASEIFICIO CAVOLA

OLIO MIMI'

TESTA CONSERVE

BIFULCO CARNI DAL 1947

AZ. AGR. FUSERO

LARDO DI COLONNATA IGP MAFALDA

BONTA' DI FIORE

I SEGRETI DI CARLA