Two documentaries in the series titled \u201cFood Markets: Aromas and flavors at zero km\u201d will be shown by initiative of the Italian Institute for Culture in Oslo during the Week of Italian Cuisine in the World. Following the two showings, the audience will be offered a few dishes typical of the zone.<\/p>\n
In visiting a city, tourists are often attracted by the markets with their colors, the people, the lively trade, the aromas, sounds and flavors. The extraordinary diversity of people and products that we find in a market gives the idea of the richness of the place. At the market, we discover which products are in season and what the region can offer. With the \u201cFood Markets\u201d series, viewers can penetrate the secrets of each of them.<\/p>\n
The first documentary will be shown on November 22 at 6:30 pm, and will tell about \u201cTurin-Porta Palazzo\u201d. There\u2019s a lot to discover about the largest open-air food market in Europe! Porta Palazzo has 1000 stands and is a fortress of colors and people. Our visit takes us to see the best cherries, ready to be turned into sublime ice cream, and tickles us with its fat, waddling geese and their huge eggs. We linger over some typical winter artichokes, admire the fresh ricotta and watch a chef assemble his dishes using only fresh, seasonal products.<\/p>\n
Admission is free but reservations are necessary. Go to the website:\u00a0\u00a0https:\/\/istitutoitaliano.hoopla.no\/sales\/settimanacucinatorino<\/a><\/p>\n The second showing will be on Thursday November 25 at 6:30 p.m. at the center. The market featured is \u201cPalermo- Ballar\u00f2\u201d. Ballar\u00f2, the largest market in Palermo, lies at the exact center of Palermo. Here street food is a way of life: from the famous Sicilian rice arancine to the tasty meat specialties and roasted sea food served with salt, packed in vinegar or fried. The slogans shouted by the vendors are a constant accompaniment as we enjoy the sweet tangerines from the Conca d\u2019oro and the wild fennel harvested inland, to top it all off with a luscious slice of cassata siciliana.<\/p>\n