Terra Madre in Turin is just around the corner, and with close to 50 delegates from the Nordic countries, we look forward to plenty of networking opportunities and new collaborations this week.
While you have probably already acquainted yourself with the program, here follows a shortlist of Nordic events you don’t want to miss during your time in Turin.
For a list of all workshops, lectures, conferences, and practical information, head over to the Terra Madre official website.
Stockfish Exhibition Opening
Thursday September 24th at 15:00 / Piazza Carlo Alberto
Organized by the Norwegian and Icelandic Slow Food networks, with the participation of the Icelandic Ambassador to Italy and the Norwegian Ambassador to Italy. The exhibition will remain open throughout Terra Madre and will offer visitors an opportunity to discover the cultural, historical, and gastronomic significance of stockfish. The event will also spotlight the international process toward UNESCO recognition of the intangible cultural heritage associated with stockfish traditions.
Learn more about the exhibition
Informal Nordic Networking Evenings
We will gather for Informal Nordic Networking Evenings at the Enoteca of the Slow Food Coalitions in Piazza San Carlo on 24, 25 and 26 September at 19:00.
International Delegates’ Meeting: Nordic Countries, network meeting
Friday September 25th, at 14:00–16:00 / Urban lab, Piazza Palazzo di Città 8/b
We meet to discuss Terra Madre Nordic and other regional events, Slow Food Farms, and future collaborations and common priorities. Starting at 15.30 follows the annual meeting for the Slow Food association in the Nordic countries.
The Journey of Stockfish: A Story of Intercultural Exchange
Friday September 25th, 16:30–17:30 / No Borders Kitchen, Connected Lands Space
Stockfish becomes the common thread in a story that connects the North Atlantic, the Mediterranean, and West Africa. We will explore how this food has crossed seas and cultures, leaving a profound mark on the culinary traditions of Iceland, Norway, and Italy.
Icelandic chef Dora Svavarsdottir, Norwegian chef Bjarte Finne from Bergen, and chefs Emanuele Gregorio and Adriana Sirone from Messina (all members of the Slow Food Chefs’ Alliance) will present different interpretations of stockfish, sharing its uses, flavors, and cultural significance. Joining them will be Terje Inderhaug, a Slow Food Bergen activist involved in the initiative seeking UNESCO recognition for stockfish-related traditions, and Nino Mostaccio, President of Slow Food Messina APS.
Crossing Borders, Shaping Cultures: The Stories Behind Our Food
Saturday September 26th at 12:30–14:00 / Palazzo di Città, Sala Carpanini, Via Corte d’Appello
This conference explores how exchange and mobility have shaped the foods we consider local, authentic, and traditional. Food cultures are often described through the language of roots, belonging, and tradition. Yet every food tradition is also the result of movement. Throughout history, people have travelled across regions and continents carrying seeds, ingredients, techniques, knowledge, and memories. Trade routes, migrations, pilgrimages, and everyday encounters have continuously transformed landscapes, cuisines, and agricultural systems.
Among the speakers are Dora Svavarsdottir, master chef, food educator, and Chair of the Slow Food Iceland Network.
Europe Delegates’ Network Meeting
Saturday September 26th at 12:30–14:30 / Slow Food Arena, Piazza Castello
Continental Gatherings offer delegates a dedicated space to connect with peers from their region, exchange experiences, and discuss shared challenges and opportunities.
Exploring Soy Sauce and Sake Lees from Chiba, Japan
Saturday September 26th at 18:30–19:30 / No Borders Kitchen, Connected Lands Space
Discover the meaning of Mottainai, the Japanese philosophy of valuing every resource and letting nothing go to waste.
Abe Hikaru, a farmer-cook who grows many of the ingredients at the heart of her cuisine, and Minaë Tani-LaFleur, a Japanese food entrepreneur and advocate based in Finland, will guide participants through a tasting of fermentation by-products, including soy sauce lees (shoyu kasu) and sake lees (sake kasu). Together with Megumi Watanabe, President of Slow Food Nippon, they will share stories of how these often-overlooked ingredients have traditionally been transformed into valued and flavorful foods in Japan. They will also be joined by William LaFleur, who will explore how Mottainai resonates with the principles of agroecology and circular economy, offering practical inspiration for building more resource-conscious food systems.
