The reflection on food as cultural factor: Fud Hub is a series of events curated by Fernanda Roggero, Il Sole 24 Ore.
The theme of Taobuk 2018 is Revolutions. Nothing more coherent with the world of the new kitchen, which has been able to experiment and reinvent himself with great courage. Sometimes even with too much boldness. But always with honesty and a new focus on sustainability issues. Should a cook be confined to the stove? Many of them are demonstrating the exact opposite.
Fud Hub promotes meetings with the audience and guided tastings, to rediscover together the culture of good food.
Ana Roš has a strong bond with her land, Caporetto: her gastronomic revolution starts in the woods where at dawn she collects herbs, berries and mushrooms.
Oscar Farinetti, through the creation of Eataly, was able to tell the story of the value of the Italian agro-food industry, behind which there is culture, respect, ethics and aesthetics. A comparison of the essential value of region and tradition.
In dialogue with Fernanda Roggero, Il Sole 24 ore.
The meeting will be partially held in English.
He has been offered to open restaurants almost anywhere in the world. It is outside the most canonical destinations of the Sicilian Grand Tour. But Pino Cuttaia doesn't change his mind. Its place is in Licata. With his head in the clouds - to grasp ideas, suggestions, new needs - but firm roots in its own territory and in its own past. How does this translate in the kitchen?
Pino Cuttaia dialogues with Fernanda Roggero, Il Sole 24 Ore.
His dishes are the expression of a cuisine between Sicilian tradition, innovation and contamination. Passionate about avant-garde cuisine, he has expanded his knowledge at various restaurants in Italy and in the East and in the United States of America. His cuisine is refined and essential, careful to the "roots" of taste,
Chef Pasquale Caliri talks with Fernanda Roggero, Il Corriere della Sera.
Preparing a dish is an invitation to travel and life. Savouring it is a pleasure that grasps the senses and soul. Chef Roberto Toro has decided to invest in the colors and flavors of his incredible island by offering in this book the native and fine ingredients that invite to conviviality.
Fernanda Roggero, Il Sole 24 ore, dialogues with him.
Marionettistica fratelli Napoli will perform. It is a company founded in Catania in 1921 by Gaetano Napoli and that today, at its fourth generation without interruption, represents the most significant reality of the traditional Catania type theater of puppets.
Conversation with Bonetta Dell'Oglio on Romanzo culinario (Edizioni Leima), a journey through Sicily in order to discover products and projects of excellence in the company of a 'pasionaria' who brought her personal revolution in the kitchen.
The author dialogues with Fernanda Roggero, Il Sole 24 Ore.