BACK AT PALAZZO DEL GHIACCIO THE FIFTH EDITION OF MILANO GOLOSA


This article is also available in: Italian

The main concept in which the next edition of Milano Golosa will be based is the purity in the kitchen.
From 15th to 17th October a rich calendar of events, tastings, debates and discussions will have as main theme the search for the origin and integrity of raw materials and the idea of preserving its purity.

PLEASURES OF FOOD AND RESPONSIBLE CUISINE

The gluten-free cooking, the synergistic gardening and foraging: the best of conscious and responsible food from 15th to 17th October 2016 in Palazzo del Ghiaccio in Milan at the fifth edition of Milano Golosa. Along with more than 200 artisans of taste and many insights into raw material, there will also be room for the cuisine open to new styles, but always focused in the importance of the quality of the ingredients.
The program, particularly, will give voice to an insight of five ingredients: cocoa, represented by Claudio Corallo, Italian farmer in Principe- São Tome, considered the number one cocoa producer in the world; milk, with Roberto Rubino, President of ANFOSC (Associazione Nazionale Formaggi Sotto il Cielo), association that supports the milk produced exclusively from the milk of grazing animals; hops, represented by Eugenio Pellicciari from Hops Company Italy, the first Italian company to produce and commercialize hops, mainly American origin hops, but also engaged in the research of different autochthonous genotypes to select unprecedented experimental Italian varieties; honey, with the testimony of beekeeper Andrea Paternoster from Mieli Thun, who is committed to promoting the quality of honey through the search for more isolated and pure collection areas, capable to offer mono-origin honey previously unknown. And finally the flour, a basic ingredient of our culinary culture.

THE ARTISANS EXHIBITING AND THE FUORI MILANO GOLOSA

180 artisans will exhibit to propose a gastronomic tour of the peninsula in search of quality raw materials; the event will kick off in a large market where you will be able to taste – and buy- rice, cold cuts, meat, wine, beer and cheese. Besides bakers, cheese makers and confectioners the public will be invited to “il nuovo che avanza” with products from the kitchen, classes, workshops and tastings. The event will also involve sites outside of the Palazzo del Ghiaccio during the Fuori Milano Golosa: dinners, culinary events and tastings in some restaurants and wine bars in Milan.

For further information regarding the event, visit the website milanogolosa.it

If you want to taste the wines of Casa Paladin do not forget to visit booth 178, where you will be able to taste a selection of the best wines, such as Prosecco Millesimato brut Bosco del Merlo, Sauvignon Blanc Bosco del Merlo, Franciacorta DOCG CruPerdu Castello Bonomi , Franciacorta DOCG Satén Castello Bonomi, Chianti Classico DOCG Capotondo Premiata Fattoria di Castelvecchi, Syrah Paladin and Agricanto Paladin (Raboso wine liqueur).
All Casa Paladin wines are sold on www.ilikeitalianfood.com!

 

Translated by Marta Pitarch Robles

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