taste workshop tasting

Flavors of the Philippines from the Visayas archipelago

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Torino, Italy

Event local time


September 28th at 13:00 in your time zone


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This event will be a delicious exploration of the unique cuisine of the Philippine’s Visayas archipelago.

Led by members of the Cooks’ Alliance from the region, we’ll learn the history behind some local recipes and ingredients, including products from the Ark of Taste in the Philippines.

The tasting line-up

  • Kinilaw, a ceviche made with salted blue marlin and salted duck eggs.
  • Inasal kag atsara, a tasty combination of grilled chicken (inasal) and pickled papaya (atsara).
  • KBL (Kadyos, baboy, langka), a hearty soup made with kadyos pigeon peas (Ark of Taste), also known as Congo peas, grown on the islands of Panay and Negros; pork (baboy); and jackfruit (langka).

In addition to these dishes, we’ll taste three distinctive salts from the region:

  • Asin tibuok (Ark of Taste), a smokey salt currently produced by just one family on the edge of the mangrove forests of Bohol.
  • Tultul artisanal sea salt (Ark of Taste), a rare sun-dried flake salt with a delicate flavor produced on Guimaras Island in Western Visayas.
  • Miagao salt, a slightly sweet salt named for the city of Miagao on the island of Panay.


Joining us for this workshop will be April Justiniani, coordinator of the Slow Food Cooks’ Alliance in Visayas.

This event is on sale on our website until September 24. During Terra Madre, you can check in with Events Reception to find out if there are still tickets available.

Terra Madre Salone del Gusto is presented by Slow Food, the City of Turin, and the Piedmont Region. We look forward to seeing you at Parco Dora in Turin from Thursday, September 26 – Monday, September 30. Through food, we can rediscover ourselves as part of nature. #TerraMadre2024.

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Event location:
Piemonte – Torino - Parco Dora, Parco Dora – Cucina dell'Alleanza
Ingresso Corso Mortara - Torino (Italy)
GPS: 45.0901115, 7.672939

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