2 - 6 August from 9pm
Gusto Lab
PALAZZO ROMANO - OSPEDALE Str., 23 MAGLIE (LE) - FIRST FLOOR
2 - 6 August from 9pm
Gusto Lab
PALAZZO ROMANO - OSPEDALE Str., 23 MAGLIE (LE) - FIRST FLOOR
How to make a table reservation
BOOK COMFORTABLY VIA PICKEAT
By making a reservation via the Pickeat app, you can select the menu you prefer, pay in advance in complete security and enjoy a fast track at the entrance, cutting waiting time to zero. Click here to book and savour your time!
OR BOOK BY EMAIL
Reservations can be made by emailing prenotazioni@mercatinodelgusto.it.
RESERVATIONS ARE CONSIDERED BINDING.
Registration for individual appointments must be made 15 minutes before the scheduled starting time, paying the relevant fee at the entrance, otherwise the reservation will be forfeited. Any available places will be allocated directly at the opening of the event, respecting the order of arrival of requests.
FOR INFORMATION, please call the following times from 9:30 a.m. to 1 p.m. or from 2:30 p.m. to 6 p.m., on +39 329 1662759
The outdoor spaces and furnishings of Gusto Lab are furnished by DEGHI
The plates of Gusto Lab are by Fratelli Colì
The cutlery at Gusto Lab is by Detertecnica
EVENT BY RESERVATION € 20.00
Gestures and flavours guard knowledge and know-how.
Five appointments to explore food and wine culture together with producers and experts.
FRIDAY AUGUST 2nd
Was it just water, malt, hops and yeast? How much and how has the world of beer changed?
Is it the ingredients or the creative artistry of the master brewers that make the difference? What are the expectations and needs of consumers? Curiosities, anecdotes, stories, styles and emotions of the boundless world of craft beers. The world’s oldest beverage recounted, explained and tasted, paired with cheeses and cured meats.
In the company of Teo Musso, Barbara Politi, Maurizio Quarta, Daniele Dario Romano, Giuseppe Santoro and Domenico Ioanna
SATURDAY AUGUST 3rd
Vegetables, pulses, oil and cereals: the food of the future!
Pillars of the Mediterranean diet, which have written the history of our diet, today more than ever represent the choice that combines taste and awareness. Legumes, in fact, are a true panacea for the planet, helping to keep the soil healthy and fertile, growing even in drought conditions. Together with vegetables, cereals and olive oil, they are the fundamentals of
a diet that adapts well to new lifestyles, combining sustainability with the rediscovery of traditions. And they are extraordinarily tasty. We will pair them with Salento rosés and reds.
In the company of Gino Dimitri, Giacomo Mojoli and Pietro Zito
SUNDAY AUGUST 4th
Three! It is said to be the perfect number
Three different pasta formats from ‘Pastificio Benedetto Cavalieri’, founded in 1918. The iconic ‘Ruote Pazze’, ‘Fusilloni’ and ‘Lumache’ for three different combinations. On this journey of taste led by Valentina De Palma, we will bring superfine olive oils, Manduria cherry tomatoes and a few surprises.
In the company of Andrea Cavalieri, Pino De Luca, Silvana Inguscio
and Giampiero Spina
MONDAY AUGUST 5th
Under the sign of the fish. Caught or bred?
What are the differences and what are the nutritional and taste properties of the iconic food par excellence of the Bel Paese with its eight thousand kilometres of coastline? A journey at sea, amidst unknown species and curiosities, traditions and innovations in search of quality caught/farmed fish, the exquisite recipe and the perfect glass that enhances its taste. Paired with white and rosé wines from Puglia.
In the company of Valentina De Palma, Carmine Galasso, Gino Dimitri, Aldo Reho and Antonio Rizzello
TUESDAY AUGUST th6
Healthy and tasty food, between intolerances and allergies
Can you eat ‘with’ taste even ‘without’ it? Gluten-free, lactose-free, allergen-free, sugar-free… Intolerances and allergies are on the increase, but today it is possible to eat safe products without sacrificing taste. Pasta, pasticciotto, panzerotti and more, gluten-free and lactose-free but surprisingly good. For each one, a different wine is paired with it.
In the company of Giulio Benvenuto, Andrea Colitta, Teddy Liberato and Massimo Vaglio
