Food Experience, three days of tastings in the workshops of the artisans
Enogastronomica returns from 13 to 15 May in Florence
Nineteen gourmet appointments among Renaissance looms, precious workshops never open to the public, ancient furnaces, hat factories and other unprecedented locations with the most renowned chefs in Tuscany
To savor history and atmosphere, as well as the excellence of the food & wine of the area
Three days of tastings in unusual places, often inaccessible to the public: from Friday 13 to Sunday 15 May Enogastronomica returns, the event dedicated to the excellent productions of the Tuscan panorama, which this year presents itself as a real Food Experience. Nineteen gourmet appointments , conducted by the most renowned chefs of the Tuscan firmament, in shops and laboratories of high craftsmanship, including Renaissance looms, ancient furnaces, hat factories, perfume and jewel ateliers between Florence and the surrounding hills, from Chianti to Mugello, from Valdisieve all'Empolese.
Enogastronomica is a project of Confesercenti Firenze, with the patronage of the Tuscany Region, the Metropolitan City of Florence and the Municipality of Florence and with the contribution of the Florence Chamber of Commerce, the CR Firenze Foundation and Assicoop Toscana. The events will be introduced by the journalist, writer and food and wine critic Leonardo Romanelli , curator of the food part of the format, together with an all-female pool of presenters and artists.
Enogastronomica 2022 celebrates Made in Tuscany: taking part in one of the tasting-shows scheduled for the weekend 13-15 May will mean not only savoring high-level products, but being transported into a story, experiencing an atmosphere, learning about unique processes in the world , strongly rooted in Florence and Tuscany.
Fifteen places , nineteen experiences on the calendar, all different, which can be accessed by booking through the enogastronomica.org website. To guide the participants in this journey, chefs, producers and master craftsmen ready to share stories, as well as flavors, aromas, colors.
Among the interpreters of haute cuisine called to perform this particular symphony the chefs Silvia Baracchi (Il Falconiere restaurant), Oliver Betancourt (Cuculia restaurant), Christian Borchi (Antica Porta di Levante restaurant), Giovanni Cerroni (Mimesi), Simone Cipriani (Essential ), Rocco De Santis (Sant'Elisabetta), Stefano Frassineti (Le Tre Rane Restaurant), Paolo Gori (Trattoria da Burde), Ariel Hagen (Borgo Santo Pietro), Paolo Lavezzini (Il Palagio), Fabrizio Marino (Maggese), Claudio Mengoni (Borgo San Jacopo), Marco Migliorati (Se.Sto on Arno), Riccardo Monco and Alessandro Della Tommasina (Enoteca Pinchiorri), Andrea Perini (Al 588), Maria Probst (Torre a Cona), Stefano Pinciaroli (PS), Filippo Saporito (The Legend of the Friars), as well as other protagonists such as the famous butcher Dario Cecchini.
Among the elements of the orchestra producers of wine and spirits of character, limited edition beers, award-winning cheeses, original fish cured meats and sublime sausages of long tradition, single-origin coffee and noble chocolate expertly worked in Tuscany.
To multiply the emotions the possibility of exploring places mostly closed to the public, where beauty takes shape. Like the Antico Setificio Fiorentino , with its ancient looms and the reproduction of the warper by Leonardo da Vinci, the Bianco Bianchi laboratory-museum , where the art of scagliola is still practiced, Scarpelli Mosaici , one of the five places in the world where the technique of the Florentine salesman is handed down, a stone's throw from Brunelleschi's dome, the Decimo Artigianelli Institute, which houses the Goldsmith Arts Laboratory and the Marble Workshop , as well as a paper restoration atelier , but also companies such as Memar , a hat factory that works for the most prestigious high fashion brands where historical forms and machinery from the early twentieth century are preserved, and Mital , an ancient kiln in the terracotta capital, Impruneta, where - legend has it - it was born during the production of bricks for the Duomo of Florence is also one of the most celebrated dishes of the Tuscan tradition: the Peposo. A journey into the culture of food through new words, places and eyes.
Info and complete program: https://enogastronomica.org/
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