|Dott.ssa Lucia Andriolo giving us some technical information. Photo by Alberto Bonis|
A sensorial aperitif is an aperitif where all our 5 senses can individually rejoice and we can follow them getting a deeper insight about food at 360 degrees.
|Margherita Frari serving the pinzimonio sample. Photo by Daniela Brusaschetto|
To single out our sense of touch, Margherita prepared two textures: a cannellini and garbanzo bean cream with crispy sausage.
Bar Gelateria Miretti donated us their special Malvasia wine sorbet made with Cascina Gilli Malvasia di Castelnuovo Don Bosco DOC wine.
This is a special Malvasia wine made with 100% of Malvasia di Schierano grapes that in nature are rare and highly aromatic. It has a very special red fruit and floral aromas, a gentle effervescence and it's ruby red!
|Cascina Gilli Malvasia di Castelnuovo Don Bosco DOC|
The sorbet magically keeps both aromas and the effervescence of the wine making it the perfect food to do a mindful eating session.
After the aperitif, the Turin Epicurean Capital guests stayed at Qubi' as Margherita had prepared a sumptuous buffet of meats, salads, cheeses, tapenades, desserts and wine.
|just some of the many delicacies Margherita Frari prepared for us|
|some of the Turin Epicurean Capital 17 guests in a convivial moment|
Everybody had an amazing time, our senses were definitely awaken and we all finally had the time to sit down all together and enjoy our time together.
As residents, we call this: THE Turin experience 😉
Thank you Lucia Andriolo for guiding us through our senses and expand our food appreciation!