Salone del gusto 2012, Turin.

I had so much fun attending this important food-related event, I've been so lucky to enjoy the perfect organization of tastings and cooking shows made by Pasta Garofalo and the breakfast workshop at Lavazza training center.
I met some beloved food-blogger from my country and many food-lovers from different countries, I introduced, with a producer from Acetaia del Cristo, the great tradition and taste of traditional balsamic vinegar from Modena and I bought some thigs I've never seen before like beer jelly (a great treat with cheeses, sweet breads and others), hops' cream ( to make bruschetta or to season pasta), wild roses' ketchup (it's fantastic!) and I've tasted so many nice typical food presided over by Slowfood.
I really hope to repeat soon an experience like this, can't say how grateful I am to all the people who made all this possible.


Pumpking hot soup.

This is a great treat for the incoming season: it's easy and smooth, it's light but you can enrich it with bacon or cheese or whatever you like.
I made it for two-three persons, I added some bacon and a slice of fatty cow cheese 'cause I had some leftovers in the fridge but you can toast some country bread or add any spice or herb you like.
3 medium potatoes
12 oz. pumpkin pulp
2 shallots
2 tbspoons extra virgin olive oil
salt & pepper to taste
Dice the shallots and stirfry them in a pot with olive oil, add diced potatoes and diced pumpkin.
Mix a little and add a 2-3 cups of water and let it simmer untill the vegetables are tender.
Add salt and pepper and the spices you like then blend untill smooth.
You can choose the thickness of the soup adding more or less water but pay attention to add water enough to cook the vegetables completely!
I always prefer thick soups as you can see in the photo. :)
Serve hot or warm alone or with something you like as cheese and/or bacon.
A nice Italian touch?
Add once the soup is in the serving dish a small amount of good and thick balsamic vinegar, its taste is great with pumpkin.
I usually don't specify what kind of herbs/spices I use, this is because I usually use an aromatic salt called in Bolognese vernacular "salarol" that's made of sea salt, pepper, garlic, rosemary, sage and more.
Maybe I'll give you the recipe one day. ;)