Torino Buonissima is back. Five days of events, having reached the third edition, from the 25th to the 29th of October, offering Torino the possibility to explore its soul, what with food and wine, art and beauty. We will be able to watch Massimiliano Alajmo, Ferran Adrià, Niko Romito, Virgilio Martinez, lots of Italy and the rest of the world. Starting with the 2023 edition of the Premio Bob Noto.
It all began with a bright idea from food journalists and critics Stefano Cavallito and Luca Iaccarino, as well as Matteo Baronetto, chef at Del Cambio, and the partnership with Lavazza. The first act starts on Wednesday 25th October, at Centrale Lavazza with the opening and the announcement of the winner of the Premio Bob Noto. Andoni Luis Aduriz and Massimiliano Alajmo will follow, this year the award is going to Renè Redzepi, nominated “most creative chef of the world”. He will be handed the award from Ferran Adrià and Antonella Fassio, the wife of the culinary critic after whom this award is named.
This will also offer the opportunity to present the book titled Bob Noto, supervised by Antonella Fassio and published by Maretti Editore. From this book, I drew my memory of Bob Noto. Only one comment: if there’s a person who lived his life in full colours, that’s Bob. A white cover with a black background doesn’t do him justice.
I don’t like writing in first person, but they asked me to remember the Bob Noto I met. It was in 1998 when in Torino they told me that Slow Food’s Salone del Gusto would welcome a section called “Salone del disgusto”. This struck me and I wanted to find out more and I phoned the Notos’ mechanical tool shop. I asked of Bob and a new world appeared in front of me because he talked of new products, of cooks and restaurants without relying on guides or following the most popular opinions. He spoke out of his experience and laughed and made striking jokes. Writing of his Salone was very easy, a stolen article.
I was charmed by the photos Bob took with deep wisdom because they were an interpretation of his culture. Nothing was left to chance. It was an honour to open to him the pages of the Identità website and it was a huge surprise when I learnt he didn’t like writing. He expressed himself through images. One of his photos was worthy of a star, the sign that a specific chef had reached the laurels of fine dining.
Translated into English by Slawka G. Scarso
Books and editorial news from the food planet
born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose.
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