Tag: market

Christmas market in Aosta: a train trip for the holidays – Italian Cuisine


Christmas markets, Marché de Noël, Christkindlmarkt: call them what you want, the fact remains that they return, December after December, stainless and evergreen, ready to animate the squares of the most evocative places in our country with their stalls full of merchandise. Reaching them comfortably, without traffic stress and without problems of sudden snowfalls or frosts is not impossible: to start their Christmas shopping no problem, incredulous and skeptical, they just have to get on one of the Trenitalia regional trains that arrive in the most evocative and glamorous locations of the Beautiful country.

Aosta, Roman city
Like Aosta, for example. In the past his name was Augusta Praetoria, a small Rome of the Alps, scattered with majestic buildings wanted by senators, matrons and emperors. Even today, among the streets of the center (a kind of grid typical of the ancient Roman colonies) you come across a Arch of Triumph, dedicated to Augustus and built to celebrate the victory of the legions of Rome over the indigenous population of the Salassi. The ancient decumanus, the main road of ancient Augusta passed right under the Arch and continued until it passed Porta Praetoria, from where the gigantic city walls started, scattered with watchtowers so mighty that they became, in the Middle Ages, the homes of local lords. Another dive into the distant past of the city takes place in front of the Roman theatre, which at the time of Augustus was destined to host shows and performances: one of the surviving facades, embroidered with arches, windows and columns, is still imposing today, as imposing and well preserved is the staircase where the spectators applauded the plays of Plautus or the tragedies of Seneca. It is in the shadow of these two testimonials of Roman Aosta that one of the most popular Christmas markets in the Alps is held.

193746Stalls of rustic goodness
Here is, for all, the Marché Vert Nöel, open until January 6, 2022: its historical site winds through the arches, the steps and the stage walls of the Roman Theater with about thirty chalets which, ideally, reconstruct an alpine village among firs and pines. Decorated with garlands and lights, they sell wooden objects (the famous grolla and sabot, the traditional clogs) or ceramic, hemp, wool or felt fabrics (such as draps della Valgrisanche), soaps and scented candles. However, craftsmanship and more. Here, in fact, the greedy traveler also finds excellent products to taste and buy: the Bleu d’Aoste (one of the most popular blue cheeses in the valley), the Jambon de Bosses (mountain and Guinness cured ham since it is the highest in Europe), the Lard from Arnad, i wines of the Route des Vins (Gamay and Donnas, Torrette and Blanc de Morgex et de La Salle), jams and honeys, spirits (including Genepy) and beers from local micro breweries.

193747The arch and the Fontina
For the 2021 edition, the Marché does it in two because even the pedestrian area of ​​theArch of Augustus becomes a location for stands and chalets: here, next to the workstations of local artisans, is the Fontina Chalet, the famous and celebrated DOP cheese produced exclusively in the Aosta Valley and aged in charming aging cellars. The Arco d'Augusto is also the location of the evocative previews of the Sant'Orso Fair (held every year on 30 and 31 January): every weekend the artisans of the Valley show how they create their wonders and dedicate time and space also for visitors under 12 to whom tailor-made workshops and ateliers are reserved.

How to get
193966Direct connections between the Turin railway station and Aosta are daily thanks to Trenitalia's Regionali Veloci carried out with the new bimodal convoys, which depart practically every hour from the city of La Mole and arrive at their destination in less than two hours. The trains stop in Chivasso, Ivrea, Pont Saint Martin, Hone-Bard (Sundays and holidays), Verres, Chatillon-Saint Vincent, Nus and end the journey in Aosta.

December 2021
Enrico Saravalle

New shops and a solidarity project at the Central Market of Turin – Italian Cuisine

New shops and a solidarity project at the Central Market of Turin

Covid has upset the habits of the Turinese, of tourists, of all those who planned days and long weekends to discover the city and its excellences.
To pay the consequences are restaurants, pizzerias, bistros and important structures such as that of the Central Market, inaugurated in April 2019 in the central Piazza della Repubblica, defined by many as the new food and wine district.

At the Central Market, new artisan shops with some novelties in the Turin gastronomic panorama:
The world of vegetables as you have never tasted it, with Antonio Chiodi Latini and the newborn Give Me Veg, the vegan bistro, rib of the gastronomic restaurant in via Bertola.
A rediscovery of the original flavors of the fruits of the earth, which are used in their most integral form, without waste. Among legume meatballs, vegetable hot dogs, fruit salads and extracts, high quality raw material, always chosen with the utmost respect for the times of nature.
A trip to Naples, with the Neapolitan pastry of Saturday Sessa (Sessa1930), including sfogliatelle, fragrant rum baba, the Neapolitan pastiera and many other specialties. A tradition that spans time and that has been producing excellence in Naples since 1930.
The collaboration between Savini Tartufi and Gli Aironi rice, for proposals that are always up-to-date and classic recipes, but also chefs' interpretations: the timeless risotto with saffron, four cheeses, alla Norma, cheese and pepper to name a few.
The Rotisserie by Dennys G. Rodriguez, Cuban, already present at the Central Market in Florence and Rome. The project envisages the involvement of the Tre Carni butcher's shop in the territory for free-range chickens and of suppliers as much as possible at zero km for seasonal vegetables.

The Pharmacy of the Change make way for a new restaurant. Umberto Montano did not want to reveal the name of the chef who will arrive in the city next October. But the sentence we read on the sheets of the stand, which is still covered, leaves little doubt: "Tradition is the most modern thing I know, Immediately made us think of a famous chef. Could it be Enrico Crippa? We will have to wait a few weeks to find out.

And then a renewed project, The RePoPP Circular Bench
The Central Market has always been a place of integration, with a solidarity and inclusion program between the different ethnic groups that populate the neighborhood.
It is for this reason that the collaboration with RePoPP, an urban circular economy project promoted by the City of Turin.
RePoPP provides forinstallation of a real shop inside the Central Market, a space that should not be seen only as a social project but as a center of cultural exchange between the souls that make the neighborhood alive.
The Circular Bank was created for the recovery of food surpluses from the Porta Palazzo Market, aiming at reducing waste and making the recovered available free of charge to those in need. The boxes of fruit and vegetables not distributed, will be available until exhaustion; anyone who needs them can collect them for free from Monday to Friday from 3 to 5 pm.

Central Market returns to propose, as already done last February with Davide Scabin, the monthly appointment Goodness against waste where various guests, including cooks and artisans, will take turns preparing tasty dishes to be distributed for free. In the Il Banco Circolare – RePoPP workshop there will also be awareness-raising activities against waste and the promotion of innovative recovery and culture experiences, with cultural debates focused on the themes of sustainability of urban food systems and, through Food Metrics, they will talk about indicators of the Turin food system.

Scabin soup with market waste (against food waste) – Italian Cuisine

Scabin soup with market waste (against food waste)

For the Day against food waste, in Turin, the chef of Combal.Zero will cook with the scraps of the fruit and vegetables of Porta Palazzo and the dish will be donated free to all

Established in 2014 by Spreco Zero and the University of Bologna with the Ministry of the Environment, the National day against food waste is celebrated every year on February 5. And it is increasingly felt because there is more and more awareness of how much it is food waste is not only ethically wrong, but also has repercussions on the social, economy and environment. In recent years many projects have been born for the fight against waste and for the recovery of food and from the kitchens of the home and those of starred restaurants, there is greater attention to what is bought and thrown away, how to reuse waste, and how to store products.

Scabin cooks with market waste

Among the many initiatives put in place to celebrate the Day against food waste, to turin, Davide Scabin, chef of the starred Combal.Zero of Rivoli, will cook one hot soup prepared with scraps from the fruit and vegetable stands of the Porta Palazzo city market – the largest open market in Europe – which will be collected by Ecomori and Sentinelle dei Rifiuti. It will be a demonstration of how a gourmet dish can also be made with leftovers, but not only. The soup of Scabin in fact, once ready, will be distributed to all from 12 to 15 in front of Central market in Piazza Repubblica: a gesture that wants to be a message so that everyone has the guarantee ofdignified access to food.

Free soup for everyone once a month

The initiative is part of RePopp, the urban circular economy project of the City of Turin, and will launch an initiative that will allow distribute the soup free of charge once a month. The surplus food of Porta Palazzo will be delivered to the Central Market for conservation, then the Lorenzo de 'Medici Cooking School, on the first floor of the Central Market, will provide the kitchen equipped for the preparations.

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