SUNDAY, 8 JUNE
Piazzale Valdo Fusi – Open Baladin Torino
from 3 P.M.
Curated by Marlena Buscemi, gastronome, in collaboration with Open Baladin Torino and Associazione Tempi di Recupero
An entire day devoted to food recycling as a cultural, culinary, and gastronomic practice against food waste: two public events – cooking show, collective dinner plus cooking workshop to discover what we should bring to the future of food.
PROGRAM
Cooking Show
RESERVATION REQUIRED (Book Here)
14.30-19.30 Outdoor space at Open Baladin Torino By reservation only. Book at www.festivalcinemambiente.it
Four cooking shows with tasting sessions. Four types of pizza topping on a dough base made from coffee grounds fiber and created by Domenica Volgare.
Four toppings created by four chefs with different ideas but sharing in good gastronomic practice.
• h 15: Silvia, Paola and Piero Ling – fish topping
• h 16: Debora Arici – cheese topping
• h 17: Giulia Zanni – vegetable topping
• h 18: Lucia Tellone – cheese topping
With the participation of Giulio Rocci, master ice cream maker and founder of the ice cream parlor Ottimo, buono non basta!. Piazza will be served with Baladin’s botanical beer on tap, plus a surprise.
Dinner
Ore 20:30 | Open Baladin Torino – Indoor and outdoor seating
25 € | By reservation on a first come, first served basis. Book at www.baladin.it
A collective five-course dinner served with the four types of pizza made during the afternoon and accompanied by two types of beer on tap, plus a sweet final course: pizza on a peel created by the students involved in the Panaté – Gli Evitati Project in collaboration with Baladin.
• Pizza Zhen Yang Topping assembled with fresh water smoked fish, Mu Err fungi, and oriental salad
• Pizza Caci, lamponi ed erbe: Topping assembled with cheese rinds, raspberries, and field grass caviar
• Pizza Distesa Corallina: Topping assembled with cannellini bean cream, glasswort, braised carrot marmalade, kimchi with ginger, rice chips, nori seaweed, and black sesame
• Pizza A tutto forno: Topping assembled with artichokes, orange peel, fresh goat cheese, cream of roasted potato, and mint leaves
• Pizza alla pala Langhetta: Topping assembled with gianduia cream
• 2 birre in assaggio, two types of beer on tap
Please notify staff if you have food allergies or intolerances
Silvia, Paola and Piero Ling, Ristorante Zheng Yang, established in Turin in 1986, continue in the family tradition with a cuisine that combines traditional Chinese cuisine with local products, thus valorizing biodiversity, reducing food waste, and setting a cultural bridge between East and West. Alleanza Slow Food members.
Debora Arici, cook, forager, holistic nutritionist, creator of the @icookwithnature project through which she publicizes her culinary vision based on respect for nature and creative reuse, foraging, circularity, and vegetal innovation.
Lucia Tellone, experienced in Italian and international cuisine, taste ambassador appointed by Carlo Cracco. She is involved in the restoration of the village oven in her hometown village near L’Aquila; she publicizes on the ties between past and present for an authentic cuisine based on food craftsmanship and tradition.
Giulia Zanni, master pizza chef; she combines art, agriculture, and spirituality; she found pizza as her mode of expression after studying art history. She cultivates heirloom seeds, practices permaculture, and a systematic, vegetal, poetic cuisine. Together with Giulia Vicini she won the “Pizza del Cambiamento” award and the Classic Pizza World Championship.
Domenico Volgare head chef of Fuzion, a Turin restaurant, and founder of the Masseria Petruliva farm, he combines Mediterranean cuisine with Asiatic elements with a view for circular innovation. Known for a dough he created using 99% coffee ground fiber, a product of logical cuisine. Alleanza Slow Food member.
