Turin, with the fourth edition of Buonissima (from 22 to 27 October 2024), confirms itself among the capitals of food and wine. The Alta Langa Consortium supports the organization as a Top Sponsor of the event that involves the entire city, from the heart of the center to the suburbs, from historic buildings to typical trattorias, from stately squares to restaurants, transforming it for five days into an open-air gastronomic laboratory, with more than 100 guest chefs.
The Alte Bollicine Piemontesi will be present at various moments of the festival.
Starting with Degustando Opening Dinner , the inaugural event that will take place on Wednesday 23 October, in which 10 great chefs will prepare their signature dishes in street food version for the Buonissima public, cooking in full view of the public: 13 stars all together hosted at Palazzo Madama. Alta Langa DOCG will accompany the dishes prepared by Virgilio Martinez – Central, Lima; Federico Zanasi feat Ferran Adrià – Condividere*, Turin; Davide Scabin – Carignano*, Turin. In the Sala di Guardie of Palazzo Madama, the exhibition Threads by Malena and Virgilio Martinez will also be open for the first time. It is an interdisciplinary exhibition, created by the Chef of Central in Lima, and his sister Malena, co-director of the Peruvian biodiversity research center Mater Iniciativa, which through the beauty of matter links gastronomy to the landscape, the landscape to people, and people to stories.
The Alta Langa DOCG will be offered in combination with one of the dishes of the exclusive four-handed inaugural dinner that will take place at the Del Cambio* restaurant, curated by Matteo Baronetto and Enrico Crippa , with the participation of Ferran Adrià .
On October 24 , at the OGR, at the convivial table of Snodo , Alta Langa DOCG will be drunk alongside dishes by Diego Guerrero from the DSTAgE ** restaurant in Madrid for Grand Opera: Piedmont, Spain, Music Hall. The dinner-show will be a tribute to Piedmont, interpreted by one of the most eccentric and innovative chefs on the Spanish scene. Diego Guerrero has dedicated the last four months to creating a unique menu especially for Buonissima: what will be on stage will be a tribute to Italian culture, made not only of food – with seven completely new dishes, never before offered in the Madrid restaurant – but of music, entertainment, performance and art.
Alta Langa DOCG will also be the protagonist in four of the dinners of “Metti Torino a Cena ”, where Turin chefs host national and international chefs in their restaurants, paired with the dishes served for the occasion. You can taste Alte Bollicine Piemontesi at Tre Galli (October 24 at 8 pm, Giuseppe Russo of Tre Galli with Luigi Taglienti of Io Luigi Taglienti of Piacenza); Insieme at Clandestino (October 24, at 8 pm, Ded Gaci of Insieme with Michele Valoti of Trattoria La Madia of Brione, Brescia); Birichin (October 25 at 8 pm, Nicola Batavia of Birichin with Paolo Casagrande of Lasarte*** Barcellona); Casa Vicina (October 25 at 8 pm, Claudio Vicina of Casa Vicina with Giancarlo Morelli of Pomiroeu of Seregno).
On October 25th , at Uci Lingotto, during CHEFilm! Speciale Bob Noto , the Alte Bollicine Piemontesi will be offered to the public together with one of the dishes cooked by Carlo Cracco – Cracco in Galleria**, Matteo Baronetto – Del Cambio*, Giuseppe Rambaldi – Cucina Rambaldi and Paolo Griffa – Caffè Nazionale* during the screening of the documentary dedicated to Bob Noto “The World’s Finest Palate” by Francesco Catarinolo.
On October 26th it will be the turn of the dinner “Nel Grande Nord: A Great Immersive Dinner” , which will be held in the immersive room of the Gallerie d’Italia in Piazza San Carlo, cooked by Nicolai Nørregaard of Kadeau** in Copenhagen and the Alta Langa DOCG will not be missing.
Finally, on October 27 , Alta Langa DOCG wines will be present at the Sunday Lunch at Castello di Rivoli. Eight “pop and top chefs” will meet to prepare a traditional Piedmontese lunch for 150 people: the cooks will be Fulvio Marino, Terrazza da Renza, Nicola Batavia, Fabio Ingallinera, Anna Ghisolfi, Andrea Chiuni and Alberto Marchetti .