Celebrity chefs Jamie Oliver and Alice Waters weren’t the only ones people made a beeline for recently at Turin, Italy. They also queued for our kalderetang baka, pansit guisado and lechon kawali.
Filipino cuisine drew crowds at the recent Salone del Gusto and Terra Madre, thanks to Margarita Fores who represented the country with dishes that had palates intrigued and mouths watering. Not only did guests sample food like adobong manok at baboy, atchara and kamote’t saging at the Savour 7107 booth, they also took their time learning more about the ingredients that went into each dish.
At one instance, a group of Italians placed an order of the Cordillera rice after tasting Fores’ heirloom rice guinataan, consequently proving that the world’s largest food and wine fair is truly successful in its purpose.
Origins
Started in 1996, Salone del Gusto is organized by Slow Food, a nonprofit organization aimed at preserving food cultures and traditions in a
world penetrated by fast food and convenience stores. Now on its 10th installment, the event, which is held every other year, gathered more than 1,000 exhibitors from over 100 countries to showcase what each food community has to offer.
In 2012, Terra Madre joined the festivities, further reinforcing Slow Food’s intention to gather the producers and consumers under one roof, have a healthy discussion about the global food state, and exchange knowledge about every country’s food and traditions. Each booth had an assortment of unique products laid out, including small-scale items that run the risk of extinction.
Representing the country were Vicky Garcia of RICE Inc.; Vicky Padilla of Agtalon Inc.; Chit Juan of ECHOStore; Rob and Bea Crisostomo of Ritual; Nico and Paula Aberasturi of Down To Earth; Ramon Uy Jr. of Fresh Start; Fannie Guanzon of Herbs Best; and a group of farmers from the Mountain Province, Kalinga and Benguet. They brought local produce like Visayan white corn also known as tinigib, heirloom rice varieties such as Chong-Ak from Kalinga and Imbuucan from Ifugao, sour fruits batwan and kamias, barako coffee, sinarapan and tawilis fish, and kadyos beans to the forefront.
Seasoned restaurateur Margarita Fores, along with chef Mariel Bustamante, chief of staff of Cibo di M Catering company Anthony Prudencio, New York-based volunteer chef Noel de la Rama, and volunteer chef Carla Brigliadori of Casa Artusi, then featured these products by turning them into delicious fare including bulalo, pansit guisado and adobong manok sa gata.
“It’s a cycle of people trying and liking our food then buying the ingredients. As a result, it will support our farmers as well as keep traditions and
food items intact,” said Department of Agriculture Undersecretary Berna Romulo-Puyat who led the delegation and brought Fores and her team to Turin. “Hopefully, this will help the farmers preserve our culinary heritage.”
One of the memorable highlights for the Philippine contingent was when Carlo Petrini, the founder of Slow Food, and American chef and activist Alice Waters, who famously set up an edible schoolyard program in California to educate kids, dropped by the booth and had a serving of kadyos. They were enamored by its aroma and taste and, given their empty bowls, seemed to have thoroughly enjoyed it, much like the rest of the crowd.
PHOTOS BY ANTHONY PRUDENCIO
