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Wednesday was a big day travelling through to Italy from Crete - 3 planes and 1 bus trip from Milan for 2 hours to Turin then a very long checkin at the apartment - we truly knew we were in Italy!
Our last night in Crete was interesting. Erika and I were all packed and ready for our 4.30am pickup by our taxi. We had been out for a nice lunch with the English neighbours next door and we had settled in with a glass of wine and watching a DVD around 8pm when the owners of the house arrive back from their trip. They thought we were leaving on that day so we had a bit of a dilemma but Erika helped me pack my remaining things and I slept in the spare bed in the studio where Erika has been staying. Very strange!
We got into Turin after lunch and met our other Slow Food Noosa delegates at the apartment and set off for the opening ceremony at 4pm. at the Lingotto Oval. But like everything in Italy - it is a case of hurry up and wait. It was a long drawn out and frustrating experience trying to find where to register and where to go, what bus to get on, etc. but we got there. Erika was the Australian flag bearer so had to stay to the very end. We had very little to eat all day and finished up after 9pm when we were in need of dinner and a glass of red so we got the taxi driver to drop us at a nice traditional trattoria and finally had dinner after 10pm.
Thursday and Friday were very busy at the festival - so much to see and do. One hall as big as Sydney Food and Wine show was just for international foods and then there are 3 large halls almost the same size just for Italian foods broken down into regions and produce. Of course we have to sample as much as possible so we are having a ball.
On Saturday Erika and I together with Sally and Peter from Hinterland Feijoas took a train to Pollenzo to visit the University of Gastronic Science which is a Slow Food initiative to educate students about food as opposed to cooking. Focus is on understanding local food and preserving bio-diversity as well as the scientific aspects of food. It was a very interesting trip and pleased we did it. The university is housed in and around an old castle which has been restored to a high standard all through donations.
Saturday night we were treated to dinner cooked at our apartments by chef Matt Golinski with the best of the local seasonal produce including a highlight of rissotto with truffles - everything was absolutely delicious and we had a great party here at the apartments where we are all staying. Lots of lovely veges, rabbit as well as veal saltimbocca - all of course washed down with a generous quantity of red wine and followed by a selection of cheeses from the festival.
Sunday now and we have just got back from our final day at the festival and are having a little rest before our (hopefullly memorable) dinner at a good restaurant - just the Noosa team this time.
Today the Australian team served an Australian Tasting Plate at the Festival Kitchen. Bullboar sausages prepared by Matt, Cedar Street grilled haloumi supervised by Trevor Hart as well as a selection of bush tucker including Pindan Walnut which is an endangered food listed on the Ark of Tast together with Feijoa chutney from Sally and Peter. There were no leftovers!
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Sue Stanton The way of life has to go at the same speed as the food! Autumn in Britain is far too warm this year. I think we're in for storms of note!