This year, for the third edition, about a hundred exhibitors have gathered.
Cheese, meats, pastas, wines, limoncello, ice creams: you taste, you smell, you enjoy watching. All senses are engaged. On Thursday late afternoon, one could walk around leisurely and take their time. Under the tents, many languages could be heard: Italian and French obviously, but also English, German, and Russian. Vendors are using their pocket dictionaries and listening carefully to understand their customers. They have come from all over the “Boot”: Sardinia, Piedmont, Liguria, Sicily… With pride and good spirits, they showcase their products.
La Compania dei Sopori, for example, presents in Italian its cheeses. Filled with ham, smoked, or natural, like those of Alessandro Ferrante, president of “Valle del Biologico.” His cheeses, especially his ricotta with an incomparable taste, will leave your mouth in bliss. Soft and melting, his ricotta is, however, the residue of his cheese. Indeed, ricotta (Italian abbreviation for “recooking”) is the result of pressing fermented milk. The most compact becomes cheese. The more liquid part becomes ricotta. When asked about the difference between their Italian cheeses and those of their French counterparts, the answer is given with a slight smile, “It’s lighter and more natural.”
The competition is tough, even among the stands. With your taste buds tingling, you can visit “Artisana Funghi.” Funghi? Porcini mushrooms, of course! Mostly dried, these rustic mushrooms from the earth are cherished. Soil moisture and temperatures are controlled to prevent freezing. But rest assured, if you miss “Italy at the table,” you still have until October to find porcini mushrooms. Alas, the prices match the taste—they are very good. But for lighter wallets, “Artisana Funghi” also offers its olives. Larger, less salty, and more varied than French olives, the olive trees of Liguria produce good vintages.
Artisana is finally the slogan of “Piemonte Eccellenza Artigiana,” as they will offer you cookies (a bit dry) crushed with love by a stone mill.
Until Sunday, the Promenade des Anglais will carry Italian accents and flavors. The sun will join the event for everyone’s greatest delight.
