{"id":204752,"date":"2026-08-24T11:40:55","date_gmt":"2026-08-24T09:40:55","guid":{"rendered":"https:\/\/ristorantesolferino.com\/evento\/solferino-senza-frontiere\/"},"modified":"2026-10-06T18:18:45","modified_gmt":"2026-10-06T16:18:45","slug":"solferino-senza-frontiere","status":"publish","type":"evento","link":"https:\/\/ristorantesolferino.com\/en\/evento\/solferino-senza-frontiere\/","title":{"rendered":"Solferino Without Borders"},"content":{"rendered":"\r\n\r\n
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On the occasion of Terra Madre 2026<\/p>\n<\/div><\/div>\r\n\r\n

Solferino
Without
Borders<\/h1>\n<\/div><\/div>\r\n\r\n

Land and memory intertwined<\/h2>\n

A journey through Piedmontese tradition and Brazilian biodiversity.<\/p>\n<\/div><\/div>\r\n\r\n

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Book Now<\/a><\/div>\r\n\r\n
The Menu<\/a><\/div><\/div><\/div>\r\n\r\n
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When<\/p>\n<\/div><\/div>\r\n\r\n

21- 27 September<\/h3>\n

Lunch & dinner<\/p>\n<\/div><\/div><\/div><\/div>\r\n\r\n

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Where<\/p>\n<\/div><\/div>\r\n\r\n

Piazza Solferino n.3<\/h3>\n

Center of Turin<\/p>\n<\/div><\/div><\/div><\/div>\r\n\r\n

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How<\/p>\n<\/div><\/div>\r\n\r\n

Special Event Menu<\/h3>\n

View the Menu<\/p>\n<\/div><\/div><\/div><\/div>\r\n\r\n

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Non Stop Kitchen<\/p>\n<\/div><\/div>\r\n\r\n

24 - 27 September<\/h3>\n

12:15 - 22:30<\/p>\n<\/div><\/div><\/div><\/div><\/div>\r\n\r\n

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From Brazil to Piedmont<\/p>\n<\/div><\/div>\r\n\r\n

Cultural and human biodiversity<\/h2>\n

\u201cLove for a place can take root and flourish even when our roots lie far away.\u201d
To celebrate Terra Madre Salone del Gusto 2026, Ristorante Solferino (a longstanding home of Piedmontese cuisine
in Turin) presents a special culinary journey exploring the connections between Piedmont and Brazil.<\/p>\n<\/div><\/div><\/div>\r\n\r\n

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The initiative is a heartfelt tribute to the roots of Chef Angelica Rocha<\/strong> (from the state of Minas Gerais) and Sous Chef Ivy Dameto<\/strong> (from S\u00e3o Paulo).<\/p>\n

Da anni alla guida della cucina del Solferino, le Chef hanno integrato la loro sensibilit\u00e0 nativa con il rigore
dei grandi classici torinesi.<\/p>\n

Reflecting Terra Madre 2026\u2019s theme of biodiversity in all its forms<\/strong>, the menu creates a culinary bridge
where Piedmont\u2019s Slow Food Presidia meet Brazil\u2019s rich culinary diversity,
celebrating inclusion and the richness of cultural exchange.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>\r\n\r\n

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The Key Ingredient<\/p>\n<\/div><\/div>\r\n\r\n

The Queen
of Brazil<\/h2>\n<\/div><\/div>\r\n\r\n

Resilient, generous and endlessly versatile, mandioca accompanies the entire journey, telling a story of biodiversity as knowledge, sustenance and creativity.<\/p>\n<\/div><\/div><\/div><\/div>\r\n\r\n

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The Mandioca (cassava)<\/h5>

Cassava is the thread running through the \u201cSolferino Without Borders\u201d tasting menu: an ingredient native to the Americas that embodies the very essence of Brazilian cuisine. A staple food that takes on countless textures and forms, with preparations varying from one household to the next.
\nA root vegetable native to South America and widely grown in tropical regions, cassava was the main source of carbohydrates for Indigenous peoples long before colonisation. Its remarkable resilience \u2014 thriving even in dry, nutrient-poor soils \u2014 has made it an everyday staple and helped sustain communities across entire arid regions for generations. Known as the \u201cqueen of Brazil\u201d, its sacred root is regarded as the foundation of Brazilian cooking.
\nIn Brazil, cassava falls into two main groups, shaped by centuries of Indigenous selection and domestication:
\nSweet cassava: edible once properly cooked. Throughout our menu, we showcase its versatility: in the Panissa, it becomes a silky cream stirred into the rice; with the Brasato, it forms the accompanying pur\u00e9e; and in the dessert, it gives the little cake its body and texture.
\nBitter cassava: a variety that requires extensive processing. It contains compounds that release hydrogen cyanide, making it highly toxic unless properly processed. To make it safe to eat, Indigenous peoples developed an ingenious method of pressing out the toxic liquid as part of a process that yields essential ingredients such as farinha de mandioca and polvilho (both sweet and sour cassava starch). <\/p>\n<\/div><\/div><\/div><\/div><\/div>\r\n\r\n

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A Journey in Five Stages<\/p>\n<\/div><\/div>\r\n\r\n

Tasting menu<\/h2>\n

Each dish can be ordered individually or enjoyed as part of the full tasting menu.<\/p>\n<\/div><\/div><\/div>\r\n\r\n