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Let’s taste the world: continent by continent here’s what to try

Undecided on which dishes to try in Gourmet Babylon of the Salone del Gusto in Turin? Don’t despair, we have selected for you a selection of dishes not to be missed during the event. A journey through unique products and flavors from the five continents, between the spice of Africa and the strong flavors of the Americas, between oriental contaminations and European biodiversity. A practical and quick guide for those who want to immediately immerse themselves in the culinary richness of the world.


1. Burkina FasoSoumbalà, fermented preparation similar to walnuts, by Franceline Tranagda.

2. Ethiopia, Injera, similar in shape to the Italian piadina, prepared with teff flour. Not only injera and teff, but also berberè, moringa and buchana, wheat or corn flour dumplings, beans.

3. KenyaMukimo, a meal prepared with potatoes and green vegetables, with free-range chicken stew and sautéed cabbage, by Lucy Githieyah.

4. NigeriaTea prepared with pineapple peel, typical of African reuse recipes, by the young cook Olajumoke Okeola.

5. SenegalMillet, symbol of Senegalese cuisine, with recipes from Abderrahamane Amajou, coordinator of the Slow Food Migrant Network, Laboratori del Gusto.

6. Tanzaniawith Heritage Foods Africa who will introduce you to the Uji mix of the Ark of Taste of Tanzania: plantain, tubers and beans, with fermented rhubarb compote, by John James Mshana.

seven. UgandaKatogo, a typical Ugandan breakfast dish consisting mainly of matooke and sauces, by Milly Namakula.

Maghreb (Algeria, Libya, Morocco, Tunisia)

8. Couscous moroccan mountains, Maghreb specialties, prepared with small grains from the Rif and ancient grains from the Atlas. Don’t miss the variation of Berkouses, a coarser-grained couscous, similar to Sardinian fregola, by cooks Souhad Azennoud and Khadija El Jazouli.

9. Chermoulaa marinated sauce similar to Latin American chimichurri, by Fairouz Elagy, a North African teacher.

ten. M’Hawaretypical dish of Algerian cuisine, by Nassira Facih.

11. tajinea dish of Berber origin based on spicy stewed meat or fish, one of the protagonists of the laboratory on the flavors of Africa, by Fairouz Elagy.


1. BrazilCassava flour, one of the main crops of indigenous peoples, can be cooked over low heat, grilled or fried, used for the preparation of bread, couscous, crispy pancakes, cookies and much more.

2. ColombiaBogotà Disidente Cocoa Chocolate, accompanied for the tasting of Tuscan cigars or Piedmontese vermouth.

3. CubaA fine coffee used by Lavazza for its new Blend Reserva de iTierra!, to be enjoyed on its own or in sweet and savory recipes.

4. EcuadorCeviche Jipijapa, a recipe based on marinated fish and seafood typical of the Andes, prepared in the Ecuadorian version with manì pasta and avocado, by Valentina Álvarez.

5. GuatemalaPeten cocoa, grown by a group of cocoa artisans from Quetzaltenango in the Peten region, a large plain crossed by rivers and covered by a large tropical forest, ideal for the preparation of fine chocolates.

6. Mexico, Tamales, rolls prepared with corn dough filled with meat, vegetables or fruit, made with the support of the WK Kellogg Foundation. Mexican cuisine is the triumph of corn, with other preparations such as Tostadas, grilled tortillas accompanied by traditional sauces.

seven. PeruAmazonian castaña from the community of Tambopata, an ingredient of the aji de castañas sauce and a tasty castaña milk.

8. UNITED STATESLouisiana, Brazilian Feijoada and New Orleans Red Rice and Beans with Cornbread, by Marineide Juruna, Indigenous Activist Chef, Vittoria do Xingu, Pará, Brazil, Dana Honn, Chef Cafe Carmo and Founder of the Bio Cultural Institute.

Latin American wines

9. ArgentinaCanopus, Le Navire Va Malbec, Malbec.

ten. BoliviaOculto Garden, Vischoqueña.

11. ChileViñedos Herrera Alvarado, Oro Negro 2021 (Paìs).


1. AfghanistanBurani Role Bademjan, vegetarian dish made with eggplant, yoghurt, garlic and mint, ideal as an accompaniment to meat or kebab, by Shima Faiz.

2. AustraliaMushrooms of Tagigan Road, Queensland, by Scott Andrews, local mushroom grower and Slow Food activist.

3. ChinaChinese dumplings, in the name of tradition, by Ai Chih Ling.

4. Philippines, land of a thousand flavors, with Libagione della Tierra drink by Kalel Demetrio and Chicken adobo, marinated in soy sauce and red pepper, served with Batuan fruit, by José Ricaredo. In addition, you will also be able to taste the recipe of chef Jam Melchor, an ancestral rice, an ingredient of the Ark of Taste, used to cook a hot arroz.

5. GeorgiaSavory Korkoti, typical dessert of Caucasian cuisine, by Zuka Shonia.

6. Japan, Sakè, by producers Terada Honke and Niida Honke, famous for their production of rice used to prepare this drink, which will then be combined with a selection of onigiri by Chef Yoshie Kamiya. But the Japanese flavors don’t stop there: you can also savor Chef Shui Ishizaka’s fabulous world of seaweed.

seven. IndiaHimalayan raw foods, by Himanshu Kapoor, nutritionist and founder of social enterprise Consume Green Organic Future Foods.

8. IranHalva with grape syrup, typical dessert of Persian cuisine, by Jalal Zavareh.

9. KazakhstanBauyrsak-Kazakh, traditional fried bread, by Aussak Bauyrzhan and Mira Saidakmetova.

ten. Asian native dishesMadua dumbu with phuktal, Rataskep, Chicken fillet with tanna, vataan and millet, Stew with fuma-mi, by indigenous chefs Aruna Tirkey, Kayo Tsukiyama, Hu, Jr Chiang and Slow Food Ryukyu.

11. TurkeyBurek, savory pie that is prepared with a phyllo pastry stuffed with cheese, meat, vegetables.


1. BelarusPotato pancakes with mushroom sauce, by Anton Kalenik.

2. BulgariaTrahana, a fermented mixture of yoghurt and cereals, protagonist of the workshops on fermented foods.

3. France, Breton and Charentaise oysters, Slow Food Presidium. You can also savor the smoothness of Rove goat cheese, a salt-free fresh cheese typical of the French hinterland, another Slow Food Presidium.

4. GreeceBatsaria or Plastos, continental corn flour cheesecake, by Nikos Fotiadis and Kostas Gerodimos.

5. IrelandIrish Raw Milk Cheese Presidia Cheese, Fresh Irish Cheese, Slow Food Presidium.

6. IcelandBarley porridge with slatur (similar to black pudding) marinated in whey skyr (yoghurt-like dairy product), Norwegian thin bread with blueberry jam and cheese, by Hafliði Halldórsson and Dóra Svavarsdóttir.

seven. Italy, the most represented country with more than 350 Sentinels. Tradition, such as black mussel or crusco pepper, and innovation, with 13 new Presidia to discover, such as Mosciarella from Lazio, and unusual combinations in the cuisine of Terra Madre, such as eggplant stew tacos, watermelon tzatiki white on vegetables from chef Fabrizio Pagliaroni or Senegalese-Sicilian couscous from Sama Yaye.

8. Netherlands, Wadden oysters, Slow Food Presidium. We cannot fail to mention butter, the protagonist of Dutch cuisine, diluted in the typical rosebutjam Kruidkoek, a spicy ryegrass cake, and the characteristic Utrechtse Blauwe Brood, with apples and farmhouse cheese, spelled bread with seeds mixed, from Sint Jansrye.

9. PortugalRice with beans from Tarreste, by Vasco Guimarães.

ten. Slovenia, Briza, the reaper’s soup made with the typical white pulp pumpkin. In the taste workshops, you can also taste the famous štakanje, a seasonal vegetable pesto, also prepared in the border areas of Friuli.

11. Spain, a land of biodiversity. You can discover and taste the new Slow Food Presidia of the Aragon region, the saffron of Jiloca and the capers of Ballobar, or immerse yourself in the richness of the flavors of the Basque Country, exploring in the laboratories the typical traditional dishes such as Añana salt, Idiazábal cheese, Arroniz unfiltered extra virgin olive oil and some typical legumes from the province of Álava.


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