Traveling Through The Lands Of Taste
TEN GOURMAND KEY EXHIBITORS
Among the exhibitors at Taste 15
Here is a first selection of companies that with their consistent presence at Taste express the territory and its delicious diversity.
CARMASCIANDO: A modern cheese factory
On the road to Carmasciano, a modern cheese factory combines the experience of expert producers and local tradition with the excellence of a raw material that is part of the local Irpinia agricultural legacy. With Pecorino Carmasciano, the sulfurous notes typical of the territory’s terrain are expressed. In the tasty room, the range of aged Renato Brancaleone cheeses can be found: Nocerino (sheep cheese aged in walnut leaves), Emozioni di Greco (sheep cheese aged with Greco di Tufo pomace), and Formicoso (aged with hay from the Formicoso plateau).
ARTIGIANQUALITY: The tradition from Bologna
From Bologna an artisan mortadella that stands out because it is produced using local, sometimes even, organic pork, with no additives, emulsion or ice. The aromatic base: White pepper, Black pepper grains, nutmeg, mace, sea salt, fresh garlic, no synthetic ingredients or flour.
ACETAIA LA BONISSIMA: Artisan ambassador of Modena's Balsamic Vinegar
Times and habits change. In a world that is constantly evolving and where changes follow one another, there is one thing that must not change and will never change: Modena's Balsamic Vinegar. Just as it was conceived originally, so it must be perpetuated over the years and centuries without being altered by fashions that then set. The company proposes itself as a true artisan ambassador of this agro-food miracle, remaining true to its image and identity.
FRISINŌ: Made in Italy extra virgin olive oil
In the Apulia region, between dry stone walls and ancient manor farms, the Frisino's farming business and winery produce extra-virgin olive oil 100% Made in Italy, completely obtained by cold extraction – by using a technique that preserves the organoleptic and olfactory characteristics of the olives, in harmony between bitter and spicy tastes – and white, rosé and red wines from Apulian native grapes such as Primitivo, Verdeca and Fiano Minutolo, Cabernet Sauvignon and Negramaro.
Manaide artisanally ages in oak wooden barrels, with unrefined salt gathered by hand and extra virgin olive oil, fish caught off the coast of Anzio only during fishing season, using methods dating back to Ancient Roman times and perfected by Anzio fishermen since the 1700’s. The name Manaide comes from the kind of net used to fish for anchovies. The result is a range of cured products that are unique in their respect of biodiversity: anchovies, Atlantic bonito, purple dye murexes, tellina, octopus, grooved razor shells, and sea snails.
DI CIACCIO PASTICCERI ARTIGIANI
Gaeta è a metà strada tra influssi campani e laziali e i prodotti della pasticceria Di Ciaccio risentono di queste commistioni. Ricette variegate, dove le uova e il burro dei pascoli dell’agro si amalgamano con spezie e fiori d’arancio. La pastiera e l’Antico Savoiardo senza farina, solo con uova fresche, zucchero e un “niente” di fecola, le Lingue di Gatto, i Brutti ma buoni con nocciole Piemonte. A Natale un posto di rilievo va al Panettone artigianale a lievitazione naturale, confezionato con lievito madre.
CIOCCOLATO LA MOLINA
La Molina is a company dedicated to the production of the finest artisanal chocolate, located in Quarrata in the province of Pistoia, in Tuscany. It all began at the turn of the new century with an extremely clear underlying idea: to carve out a market niche for itself in the world of high-end chocolate thanks to manual expertise, attention and care with the product, which is also developed in areas extremely different from chocolate, like that of fashion and trends, in terms of both taste and image, with collaborations that include the world of art, design, cooking and pastries, both state-of-the-art and autochthonous. A reality that combines an international vision with solid roots in the Tuscany territory, where nothing is born that does not already have an image and story.
BIRRIFICIO DEL FORTE
The beers symbolic of this independent microbrewery are La Mancina, clear golden color shows intense aromas of ripe fruit and a light spiced tone donated by Belgian yeast mold; Regina del Mare, with a dark brown color, presents intense candied fruit notes accompanied by a light spiced undertone; and Il Tralcio, one of the most experimental creations obtained by associating one must made from barley malt and one made from wine-producing grapes subjected to a mixed fermentation of yeasts. With a hybrid genetic make-up, it reveals a warm ruby red colour and a persistent head.
PETRA MOLINO QUAGLIA
The Molino Quaglia is a family-run mill that has been selecting only the very finest grains directly in the field for over one hundred years. Among the flours produced are those ground with the innovative Augmented Stone Milling process – characterizing the finest Petra flours, making it easier to knead even homemade doughs – and those ground with cylinders, organic flours, and gluten-free blends, as well as an exclusive line in Europe of seeds, legumes, and sprouted grain cereals that comprise the new Petra HP line. At Taste, the company presents new professional flours for the home, in completely recyclable packaging and with a QrCode that allows for direct communication with the mill’s technicians, along with recipes and serving suggestions.
LA NICCHIA PANTELLERIA
Salt-cured, but also “crisp” or “ground”. Plus, “Granella di cucunci” and “Foglie di cappero” caper leaves preserved in olive oil. Not to be missed are “Capperi Spaziali”, friable and irresistible. Bonomo & Giglio Srl has changed the history of the most traditional product from the Island of Pantelleria. Under the “La Nicchia Pantelleria” label, Bonomo & Giglio proposes the very best raw materials from the Island of Pantelleria, selected in the field and processed in the simplest and most natural way with extremely innovative additions.