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DTSTART;TZID=Europe/Rome:20251011T090000
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DTSTAMP:20260507T111017
CREATED:20221030T080908Z
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SUMMARY:Alba White Truffle Fair Celebrates Its 95th Year
DESCRIPTION:Italian Chef Carlo Zarri discussing with truffle vendor on the truffle quality and price. (Nikao Media) \n\nAlba White Truffle Fair returns to Piedmont\, Italy for the 95th Year. Savour exquisite truffles\, regional delights\, and discover Alba’s millenary culture\nEvery October\, the Alba White Truffle Fair attracts gastronomy professionals and connoisseurs\, tycoons\, and celebrities from around the world to taste\, bid and purchase the world’s best white truffles (tartufo bianco). \nAlba White Truffle – Diamond of the Kitchen\nItalian truffles like caviar are luxurious and prized gourmet delights. Eighteenth century French gastronome Brillat-Savarin called the truffle “the diamond of the kitchen”. \nThe best truffles are the wild white Piedmontese type (Tuber Magnatum Pico) from Alba in the Italian province of Cuneo.  The flesh (or gleba) varies from white to yellowish-grey\, and etched with thin white veins.  It releases a pungent and powerful aroma liken to a combination of earthy\, woody and aged cheese scent. \nJoin famed Italian Chef Carlo Zarri as speaks to vendors and attendees at the Alba White Truffle Fair.\n \nWild truffles thrive symbiotically with roots of leafy trees such as oak\, poplar\, willows; lime and hazelnut bushes. The hardier the tree wood\, the stronger the intensity of the truffle’s scent and flavour. \nNorthern Italy’s damp Lange forests are the best harvesting ground.  Only licenced hunters (trifulaos) can harvest the wild truffles.  They are usually accompanied by their dogs rather than pigs as they tend to eat the truffles once unearthed. \nDepending on the quality and supply\, a kilogram of Italian white truffles can be priced as high as USD5\,000 or more.  The white truffles are available between September to December. \nAt the fair\, visitors can also savour black truffles\, the famous Barolo wines\,and regional delights such as\, cured meats\, and the renowned IGP Piedmont hazelnut (Tonda Gentile della Langa).  The rich taste\, superb quality and longer shelf life of this sweet round and refined of Langhe is what sets it apart from other hazelnut varieties. \nVisitors will also have an opportunity to discover Alba’s millenary culture through folklore events\, historical re-enactments and entertainment. \nRelated: Villa San Carlo Receives Top Accolade \nFirst Published:  October 08\, 2016  |  Updated: September 19\, 2025
URL:https://globaleat.net/event/alba-white-truffle-fair/
LOCATION:Cortile della Maddalena\, Via Luigi Paruzza\, Alba\, CN\, 12051\, Italy
CATEGORIES:Consumer & Trade,Food & Drink
ATTACH;FMTTYPE=image/jpeg:https://globaleat.net/wp-content/uploads/2016/10/AlbaTruffleFair-Carlo-TruffleVendor.jpg
ORGANIZER;CN="Ente Fiera Internazionale del Tartufo Bianco d'Alba":MAILTO:info@fieradeltartufo.org
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BEGIN:VEVENT
DTSTART;TZID=Asia/Manila:20180419T100000
DTEND;TZID=Asia/Manila:20180421T180000
DTSTAMP:20260507T111017
CREATED:20161028T091211Z
LAST-MODIFIED:20180416T202248Z
UID:1089-1524132000-1524333600@globaleat.net
SUMMARY:Madrid Fusion Manila 2018: Innovating Tradition
DESCRIPTION:A Showcase of Philippine and International Cuisines (Philippines Department of Tourism) \n\nUpdated:   January 26\, 2018\n \nThe annual Madrid Fusion Manila (MFM) will return to SMX Convention Centre again in April 2018. Find out the chef line-up for the International Gastronomy Congress.\nThe ‘First Asian’ edition of Madrid Fusion began in 2015\, with the aim to foster cultural and gastronomic exchange between East and West through the historic bonds between the Philippines and Spain. \nRelated: Madrid Fusion Manila 2016: The Manila Galleon Connection \nAfter a third successful year\, MFM is returning to SMX Convention Centre again in April 2018 with the theme\, Innovating Tradition. \n\nThe trade expo is great venue to sample authentic regional Filipino cuisine. (Nikao Media)\n\nChef Lineup for 2018\nAccording to Philippine publication\, BusinessMirror: September 18\, 2017 news – Michelin-starred chefs presenting at the 2018 Congress include Mexico’s Roberto Ruiz\, Pepe Solla\, Diego Gallegos; South Korea’s Mingoo Kang; Singapore’s LG Han; Aito Jeronimo Orive; Japan’s Hajime Yoneda; and Chicago’s Curtis Duffy.
URL:https://globaleat.net/event/madrid-fusion-manila/
LOCATION:SMX Convention Center\, Seashell Ln\, Pasay City\, Metro Manila\, 1300\, Philippines
CATEGORIES:Consumer & Trade,Food
ATTACH;FMTTYPE=image/jpeg:https://globaleat.net/wp-content/uploads/2016/10/MFM-Logo.jpg
ORGANIZER;CN="Philippines%E2%80%99 Department of Tourism (DoT) the Tourism Promotions Board (TPB) and and Madrid Fusion (Foro de Debate and Arum Estrategias de Internacionalizaci%C3%B3n)":MAILTO:info@madridfusionmanila.com
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DTSTART;TZID=Europe/Istanbul:20160423T090000
DTEND;TZID=Europe/Istanbul:20161030T170000
DTSTAMP:20260507T111017
CREATED:20151212T091330Z
LAST-MODIFIED:20250109T204229Z
UID:1934-1461402000-1477846800@globaleat.net
SUMMARY:Expo 2016 Antalya-Turkey
DESCRIPTION:In April 2016\, Expo 2016 Antalya-Turkey will open its door to welcome the world. Find out what’s happening at the expo and on the streets of Antalya.\nFor six months\, starting April 2016\, the city will play host to Expo 2016 Antalya-Turkey\, which will be the first World Fair to be ever held on Turkish soil. Where is Antalya? \nSounds exotic! Indeed\, the name is as exotic as the place itself. It’s the ‘heaven on earth’ as some visitors may call it. Antalya is sits right along the Maritime Silk Route\, set against the majestic backdrop of the Taurus Mountains in southern Turkey’s Mediterranean coast. \n\nThe port of Antalya is a popular stop for cruise ships. (EwaStudio/Envato)\n\nExpo 2016 Antalya-Turkey’s theme is Flowers and Children with the slogan\, A Green Life for Future Generations. History\, bio-diversity\, sustainability and green cities are the key sub themes. The main exhibit area will showcase the garden cultures of different countries. Standing tall will be the Expo Tower representing the historical Hadrian’s Gate from the Roman era\, an important Antalya icon. \nWithin the 112 hectares site in Aksu is also an agriculture and biodiversity museum\, a children’s island featuring learning and entertaining activities for kids\, a children science and technology world\, and several other structures and facilities. Over 100 countries and 30 international corporations are anticipated to take part in the horticultural exposition. According to the organiser\, Expo 2016 Antalya Agency\, over eight million local and foreign visitors are expected during the six months expo. \nBeyond the Expo\nBesides the exposition\, visitors can explore the old city district of Kaleiçi\, the historical treasures of the Byzantine and later empires at Aperlai’s Ancient City. Be awed by the ancient port of Patara\, the sunken city at Kekova Island\, and more. Rejuvenate with a Turkish bath at one of the many wellness spas that dot the city’s coastline or golf at the world-class greenways of this Turkish Rivera. \n\nA traditional Turkish breakfast spread. (esindeniz/Envato)\n\nSavouring Turkish Cuisine\nSavouring exquisite local fare is a must. Turkish cooking is among the world’s top cuisines\, rich and savoury with ample use of vegetables. It’s a legacy of the Ottoman cuisine or better known as palace food. Full of irresistible flavours – tangy\, spicy\, sweet and sour\, similar to Thai cuisine\, except it’s more labour intensive to prepare. \nTurkish breakfast or Kahvalti (before coffee) starts with a well-stepped cup of tea. The breakfast spread includes cheeses like feta\, black and green olives\, slices of tomatoes and cucumbers\, eggs\, sucuk (dry\, spicy sausage)\, bread\, honey\, butter\, and a selection of jams – which Antalya is known for. Popular lunch dishes include kebabs\, pitas\, meatballs and lahmacun (Turkish pizza)\, downed with a cup of ayran (salty yogurt drink). \n\n\nTurkish cooking is among the world’s top cuisines \n\n\nA platter of cold and hot mezes (appetizers) opens dinner. Mezes range from dolmas (vegetable with meat wrapped and cooked in vine leaves) to hummus\, borek (phyllo pastry stuffed with meat\, cheese or spinach) and a selection of stuffed vegetables. The meal continues with a selection of entrées\, desserts and finishing with a strong cup of Turkish coffee. \nAntalya Specialties\nIn Antalya\, a meze platter often features salads like the toros salatasi (Taurus salad) and antalya piyaz (bean salad with tahini). The mild\, sunny Mediterranean climate coupled with rich coastal soil makes Antalya’s homegrown produce taste extra delicious. \nThe regional cuisine is an eclectic mix of Arabic and Mediterranean influences with specialties like tarhana corbasi (vegetable soup)\, tavuk guveci (baked chicken)\, yoruk kebabi (nomad stew) and the decadent Fimali baklava. Food critics voted 7 Mehmet Restaurant\, the city’s oldest restaurant one of the places to enjoy traditional Antalya cuisine. \nAntalya is an hour’s flight away from Istanbul and Ankara\, and about four hours flight from major European and Middle Eastern countries. To learn more about Expo 2016 Antalya\, the regional attractions and how to get there\, click on Expo 2016 Antalya and Tourism Turkey \nPublished: December 12\, 2015 | Images Updated: January 09\, 2025
URL:https://globaleat.net/event/expo-2016-antalya-turkey/
LOCATION:Expo 2016\, Aksu\, Antalya\, Turkey
CATEGORIES:Consumer & Trade,Others
ATTACH;FMTTYPE=image/jpeg:https://globaleat.net/wp-content/uploads/2017/01/Expo2016Antalya.jpg
ORGANIZER;CN="EXPO 2016 Antalya Agency":MAILTO:expo.info@expo2016antalya.org.tr
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