Salone Del Gusto Slow Food Italy 2012

Turin, Italy is the home for the Slow Food Mother Earth Conference every two years.

We are back from the bi-annual Slow Food conference in Turin, Italy as Canadian delegates showcasing our crackers and shortbread made with Red Fife wheat (a once endangered grain). Along with other delegate farmers and artisan food producers representing Canada and the Slow Food Ark of Taste we soon discovered hundreds of other like minded dedicated people from all over the world committed to putting endangered foods and heritage traditions back into the mainstream.

There was so much to see and taste and visitors took advantage of every minute of the 6 day conference. The former Winter Olympic ice-skating arena was filled to capacity with international delegates representing North & South America, Europe, Africa, Asia and the Caribbean. In the same complex, a former Fiat factory, housed two massive areas dedicated to foods from all over Italy and a mixture of small and large producers offering a never ending supply of food samples described in just as many banners and signs.

After visiting dozen and dozens of little booths a welcomed respite to the hustle and bustle could be found in a third area dedicated to taste workshops with real-time translators to explain the multiple courses of unique and hard to find foods, beverages and cooking traditions. Many were sold old out quickly, but we were able to attend several. Among our favorites were: Spanish cava, Italian Barolo, Scottish beer (only organic brewery in the country), Tibetan rice, Italian seafood and Italian heritage beef.

Each workshop began the same. First the headsets were handed out, the flight of wine glasses were filled and then the food was served. But not before hearing about the region the food came from, the history and tradition and the advocacy behind reintroducing these flavors.

For a first time visitor, the sheer vastness of the three areas: International Salone, Italian Salone and the Tasting Workshops could independently be the sole focus for the conference. There was so much to see and taste that it will keep many slow-minded people coming back.

Cheeses aged for three years from Gascony, France. All hand shaped and individually flavored with herbs and spirits. This booth drew quite a crowd.

Salt cod from Norway was close by our booth.

How to Eat a Cracker

First, use your fingers and feel the weight and thickness of the cracker.

Then look closely at the color and texture. Are there seeds, or whole spices. Turn the cracker over. Is it the same on both sides. Hold it close to your nose and take a nice long smell to the point of being able to taste the cracker.

Now take a bite. Hear the crunch on your teeth then listen to the crunching in your head. Is it loud enough to catch someone else’s attention.

Now you have a mouthful of cracker. What does it taste like? Do you sense some acidity in your cheeks? Or spice on your tongue?

Repeat.

Now add cheese, and different types preserves, cured meats and smoked fish. Or not. Some are great on their own.

Most of all: Enjoy!