The second day at Salone del Gusto was much busier than the first. We had trouble getting around for the crowds. We struggled on in the name of research and were rewarded for our efforts with more taste sensations.
more cheese
more salami
panforte
this little scene would have fitted in a shoebox
exquisite white plums
part of the delegation from Swedish Lapland
tying tomatoes into bundles
closer
little piggy cheeses
slicing the porchetta
the very special nougat stand
This very special nougat will get its own post – look out for it.
David and Liz
We met David Prior, the very talented Brisbane boy who writes for Delicious and Vogue Living. He has recently graduated from the Slow Food University in Bra – a great achievement. Look for his articles, he writes brilliant travel and food stories. As well as this he works with Alice Waters, the American food expert. David directed us to the street food section of Salone, and in particular to the Bombette Pugliese stand. I don’t know how they are made, but if you ever come across one, eat it immediately.
bombette Pugliese
We were pleased to see that our area of Bagni di Lucca was represented at Salone del Gusto. The stand in the street food section was selling minestrone di farro. Farro is a type of spelt wheat popular in our part of Tuscany.
the Garfagnana stand
You can be involved in Slow Food by joining a local group. There is a small membership fee which is used to promote the cause of intelligent food production around the world. Local groups often help with school gardens, among other things. Anything that makes us think about the food we eat has to be good.