2-6 August from 9pm
Gusto Lab
Urban Masseria Cento55 - Maglie (LE)
2-6 August from 9pm
Gusto Lab
Urban Masseria Cento55 - Maglie (LE)
Presented by
Michele Bruno with Valentina De Palma
and Alessandro Alessio in the kitchen
How to make a table reservation
BOOK EASILY VIA OUR WEBSITE USING A CREDIT CARD
From this year onwards, booking your place at Gusto Lab will be even easier.
By visiting the Shop section of our website, you can view the programme for the five evenings, find out about the key participants and enjoy wonderful food and wine experiences alongside producers and experts. You can book and pay online in complete security, using a fast-track service that will reduce waiting times and allow you to spend more time on what really matters: the pleasure of good company, good food and shared experiences.
Book online and savour every moment.
The only way to make a booking is via our website
Important
Bookings made by telephone or email are no longer accepted. The email address will remain active solely for enquiries or support and cannot be used to make bookings. We therefore ask you to use only the online booking system available via the link above.IF BOOKINGS ARE FULL, PLEASE ADD YOUR NAME TO THE WAITING LIST
If the workshops are fully booked… there’s still a chance!
Get in touch and we’ll be happy to add you to the waiting list: you might be able to join us as soon as a place becomes available.
You can join the waiting lists:
- BY SENDING US AN EMAIL TO prenotazioni@mercatinodelgusto.it.
- BY CALLING 329 1662759 FROM 9.30 AM TO 5 PM
- by filling in the form that will appear if all seats are taken
You’ll be the first to know if a place becomes available: we don’t want you to miss out on this special opportunity!
EVENT BY RESERVATION € 25.00
Gestures and flavours guard knowledge and know-how.
Five appointments to explore food and wine culture together with producers and experts.
SUNDAY 2 AUGUST
The Journey of Wine
From the vineyard to the glass, featuring native grape varieties and passionate young winemakers. Every sip tells a story of sunshine, wind and tradition. Paired with the iconic flavours of Salento: pitta di patate, Maglie pecorino and parmigiana.
Speakers: Antonio Amenduni expert taster, Giovanni Resta gastronomer, Michele Palamà winegrower.
Wines: Vitivinicola Marulli, Masseria Cuturi, Palamà Vini del Salento
MONDAY 3 AUGUST
Beer or wine? What shall we have with it?
The eternal dilemma of taste. A workshop dedicated to one of the most fascinating culinary dilemmas: beer or wine? What is the perfect pairing? Through guided tastings and group discussions, we will explore the characteristics, aromas and pairing possibilities of both drinks, bringing them into dialogue with various culinary offerings. Some of the market’s key figures will share stories, expertise and interesting facts.
Speakers: Barbara Politi journalist, Teo Musso founder of Birra Baladin, Giulio Benvenuto sommelier, Giuseppe Leone ONAOO taster and olive grower.
Beer: Baladin
Wine: Azienda Vinicola Rivera
TUESDAY 4 AUGUST
La 'Ncartata
A centuries-long culinary journey dedicated to discovering Salento’s gastronomic culture, featuring local tales, traditions and timeless flavours. A journey through dishes that have their roots in the past but continue to thrive in contemporary cuisine.
Paired with Salento rosés, an authentic expression of the local winemaking tradition. Speakers: Paola Pomarico author, Vincenza Gianfredi doctor, Silvana Inguscio olive grower, Gino Di Mitri historian
Wines: Agricole De Palma, Le Vigne di Sammarco, Cantina Coppola 1489
WEDNESDAY 5 AUGUST
Bread and oil: we had everything we needed...
A sensory journey to discover the deep roots of traditional Apulian bread, from the Dauni Mountains to Salento, via the Murgia. From ancient wheat varieties to prized flours, from sourdough starter to a tradition that is being revitalised and enriches our culture. A workshop to rediscover lost happiness and, perhaps, rediscover true health. Frise with tomato, cialedda and pancotto: three ways of interpreting bread. Paired with extra virgin olive oil and chilled red wine… just as it used to be, for a true celebration of flavour.
Speakers: Angelo Di Biccari Forno Pane e Salute, Vincenzo Marroccoli entrepreneur, Gino Di Mitri historian, Giulia Primiceri olive oil entrepreneur.
Wines: Cantine Santa Barbara, Cantina San Donaci, Cantine Petrelli
THURSDAY 6 AUGUST
Seafood cuisine: tradition, sustainability and flavour
A workshop dedicated to the flavours of the sea, where folk tradition meets the values of sustainable fishing and the excellence of “Benedetto Cavalieri dal 1918” pasta. The stars of the experience will be the tubettini rigati, the calamarata and the iconic ruote pazze.
The programme is divided into three stages: three recipes and three wines, selected to capture the essence of a Salento summer.
Speakers: Andrea Cavalieri pasta maker, Giacomo Mojoli concept designer, Aldo Reho entrepreneur, Antonio Rizzello fisherman, Renata Garofano entrepreneur, Michelangelo Convertino food photographer
Wines: Garofano Vigneti e Cantine, Menhir Marangelli, Castello Monaci
