We eat to satisfy a need of the body. We taste to satisfy a desire of the mind.
Tasting means analyzing, studying and discovering the aromas, flavors and structure of food. It means uncovering the history of a food through tasting, aware that this gesture has been made for millions of years.
Learning to taste means taking the time to listen to the food, that is, to the matter that composes us.
How should we properly approach chocolate tasting? What are the fundamental rules to follow? What is "quality" in a product and how can we recognize it?
Cacao and hazelnut will be the stars of this educational snack in various forms and consistencies. They are living foods, two fruits from very distant places, yet united in a perfect marriage by a historical event that gave birth to an excellent product of Italian tradition: gianduia chocolate. Angela De Luca and Fiorenzo Screti
We will be wisely welcomed by Chiara Alpago Novello exceptionally at 15:00. A tea and some small talk, then the fun begins. We will smell, touch, taste, and savor. A journey of 8 senses – let's exaggerate, come on – around cacao and hazelnuts. 18.30, farewell: greetings, kisses, and purchases (if you wish).
The meeting will take place with a minimum of 8 and a maximum of 14 participants; registrations close on March 4.
