In keeping with the spirit of the festival, the refreshment area hosts some of the best producers of genuine food, organic wines and craft beers, short supply chain products, often from 'Slow Food Presidia', definitely... GOOD, CLEAN and FAIR!
In addition to the producers who were present in the first two editions of the festival, and who have reconfirmed their presence, others have been added, thanks to whom the variety of the offer will also be expanded this year.
The public will find a wide choice of Craft Beersstrictly 'Made In Italy' and tapped directly on site by the respective producers Orsoverde, Clandestino and Croce Di Malto. As for the wine, the watchword is: only natural wines, from indigenous vines and obtained from indigenous yeasts, always with a preference for natural flavours, short supply chain and organic products. A creative and valuable selection was made from genuine and low-sulphite products, with a wide choice of white, red, rosé, sparkling and sweet wines.i. Taste the Barbera and Moscato d'Asti and brut, all from biodynamic agriculture from the Tenuta Carussin in San Marzano Oliveto (AT), the organic Falanghina from Vini Orsini in San Lupo (BN), organic Trebbiano and Chardonnay from the Il Palazzo winery in Brisighella (RA), the prosecco from Valdobbiadene doc, and the extra-dry from Col Vetoraz in S.Stefano di Valdobbiadene (TV).
La gastronomy is all and exclusively based on genuine raw materials: bread, produced by Panificio Grazioli in Legnano (MI), from stone-milled organic flour from Mulino Marino, pure Piedmontese beef supplied by the Slow Food Presidium Macelleria Dacma - Consorzio La Granda, cured meats from Marco D'Oggiono (LC) Prosciutti an artisanal processing company and from Italian meats, organic cheeses from the Fontana di Comazzo company (Lodi), seasonal fruit from biodynamic cultivations, organic Sicilian citrus fruits and avocados from the Vigna Grande di Fiume Freddo company, and other products from certified quality raw materials. The Island of Taste is manned by students from theUniversity of Gastronomic Sciences in Pollenzo under the aegis of Federico Trotta, Doctor of Gastronomic Sciences and creator of the project.