With the support of a training and development program from the region of Piedmont, Romania makes its debut at Salone del Gusto with its famous cured meats (Sibiu, Haiducesc brisket, Transylvania steak and sausages) and traditional cheeses like Brânza de Burduf (a Slow Food Presidium). These will be served with a selection of the Romanian wines that are making their name around the world. Also new to Salone this year will be the products of Scotland, with Belhaven beer and the meats of Quality Meat Scotland.

From even further away comes Japan: Sushi-Iwa, a chain of restaurants famous worldwide for their traditionally-prepared sushi, are a constant presence at Salone del Gusto, but this year, for the first time, the sushi area will be the “home” of Slow Food Japan, where Japanese chefs will demonstrate soba, rice full of tasty surprises and small traditional sweets, which is a dish with a history dating back to the sixteenth century. The Japanese dishes will be served with tea and saké, or else with one of sushi’s best travelling companions: visitors can choose outstanding Friuli white wines from the SuperWhites project which promotes white wines from Italy and the rest of the world.

One of the main attractions of the 2006 edition of the Salone del Gusto is the cooks’ meeting point in the Terra Promessa (Promised Land) area. On October 27-29, this historic Genoese wine and liquor import firm hosts some of the best chefs at Terra Madre, who will cook typical dishes from their countries for those present. Each day is dedicated to a certain part of the world, but Friday’s event is particularly significant, as it features an Israeli chef and a Palestinian chef meeting at the stove. Both are involved in the Chefs for Peace association, which promotes dialogue between Arabs and Israelis through the common language of food.

Within the over 190 square meters of Terra Promessa, visitors will also have the opportunity, at set times, to sample menus composed entirely of Slow Food presidia products, prepared by the staff of the Violino Rosso (Genoa) and Wizzy (London) restaurants. The bar, serving aperitifs from all over the world as well as wines and rare liquors, will always be open. The Velier area, hosting encounters and exchanges between food communities, cooks and presidia producers, will bring a small part of Terra Madre into the Salone del Gusto.

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