We presented at Sapori the results of 12 months of travelling, research and selection. We organised the tasting path around four main themes:

European Cheeses: we are open and eager to explore different cultures. As we love to say, gastronomy has no nationality.

Italian Prosciutto:a vertical tasting of  Prosciutto, a gastronomic journey among the most important hams of Italy, to taste the differences and appreciate the personality of each ones.

Producers: the real protagonists of the event. We desire to let them speak about their stories, to tell how their specialities are the result of sacrifices, emotions and choices made every day.

5 producers for 5 Chefs: as usual we have dedicated a room to the cuisine and the pastry, a space where the products become precious ingredients of different preparations.

A day full of taste that we tried to enrich even with five different workshops. An introduction on the Turkish Cuisine with Aysegul Turket who told us about Turkey through her memories and the description of the typical raw materials. A tasting of Swedish cheeses with Cider thanks the guide of Jon Andri Zogg - Dr. Kase a great expert  in cheeses. It could not miss a cooking show where we learn step by step how to make the fondue with Anna Maria Pellegrino. Finally, a seminar about the fascinating world of the bottarga with Piano Spanu and an ideal journey to discover the ancient cereals, from the cultivation to the baking, with our friends of Anticamente.com

Land, climate, animals, history, traditions, feelings, cuisine and most of all people: in one word, Gastronomy. This is the fil-rouge of Sapori and the perspective from which we look at every single product and producers we select.