Taste Space Area Program
Thursday - 25 June
19:00 – Agugiuaro&Figna – 5 Stagioni
THE BREATH OF THE GRAIN:
A JOURNEY INTO FLOUR, FROM ITS ORIGIN TO ITS TRANSFORMATION WITH THE 5 STAGIONI.
Hosted by – Nicola Demo
ShowCooking curated by the Master Pizza Chef
20:30 – La Torrente
THE ART OF PRESERVING THE FLAVOUR OF NATURE:
THE AUTHENTIC TASTE OF THE TERRITORY.
Hosted by – Giovanni Torrente
ShowCooking curated by the Master Pizza Chef
22:00 – King’s & Rigamonti
FOLLOWING TRADITION, ACTING WITH CARE AND DEDICATION, LETTING PASSION BE THE GUIDE:
A MASTERPIECE DESTINED FOR THE KING’S TABLE.
Hosted by – Luca Selmi
ShowCooking curated by: Franco Dieci – Chef Roberto Terasan
Friday - 26 June
19:00 – Al Padovanino
SMOKE IS NOT JUST A SHOW. IT IS FLAVOUR:
FIRES AND FLAMES
ShowCooking curated by: Chef Stefano Mocellin
20:30 – Agugiuaro&Figna – Le Sinfonie
SWEET IS THE FLOUR THAT KNOWS HOW TO WAIT:
PASTRY, DOUGHS, BETWEEN TECHNIQUE AND PRECISION.
ShowCooking curated by Pastry Chefs – Pierluigi Gardellin, Simone Gardellin
22:00 – La Molisana
THE STORY OF MOLISAN WHEAT.
Hosted by – Renato Freda
ShowCooking curated by: Chef Alessio Bottin
Saturday - 27 June
17:00 – Scuola Italiana Pizzaioli
HANDS IN THE DOUGH.
Hosted by – Enrico Bonardo
ShowCooking curated by Master Pizza Chef – Luca Gaccione
19:00 – Scuola Italiana Pizzaioli
INSIDE THE DOUGH:
FLOURS, MATURATION AND FALSE MYTHS. LEARNING TO CHOOSE PIZZA WITH GREATER AWARENESS.
ShowCooking curated by Master Pizza Chef – Luca Gaccione
20:30 – Azienda Agricola Scacco
BUTCHER PROFESSION: MEAT EXPERIENCE.
Hosted by: Simone Scacco
ShowCooking curated by: Walter Pieriucci Meat Specialist (“Materia Carne” guide for the conscious carnivore)
22:00 – Bono Olio antica tradizione olearia
FROM THE LAND TO THE PLATE: A SENSORY JOURNEY.
Hosted by: Carmelo Zagarri
ShowCooking curated by: Chef Luca Malacrida
Sunday - 28 June
17:00 – Scuola Italiana Pizzaioli
HANDS IN THE DOUGH.
Hosted by – Enrico Bonardo
ShowCooking curated by Master Pizza Chef – Luca Gaccione
19:00 – Agugiuaro&Figna – 5 Stagioni
MAKING BREAD, MAKING TIME:
KNEADING, WAITING, NOURISHING. FLOUR THAT BECOMES PART OF EVERYDAY LIFE.
ShowCooking curated by Pastry and Bakery Chef – Ivo Corsini
20:30 – ARCOS HERMANOS
GREETINGS AND THANKS TO BUFALA FEST.
Hosted by: Marco Bosello
ShowCooking curated by the Culinary Experience Director Taste Space: Chef Erny Lombardo
Music: Venice Vocal Jam