Astoria is promoting quality coffee in association with Slow Food and Università di Pollenzo during the Salone del Gusto e Terra Madre trade fair scheduled from October 23rd to the 27th, 2014 at the Lingotto Fiere complex in Turin.
Astoria espresso coffee machines are featured at the cafeteria in the fairgrounds that will be hosting the Slow Food Presidia; they represent a savvy coffee culture and guarantee the proper tasting procedure for each variety participating in the safeguarding project.
The “Slow Food Presidium coffee” brand aims to promote the quality of the product as well as sustainability, by favoring transparency in the manufacturing process in order to support equitable pricing logic. They also strive to protect biodiversity while countering a trend towards homogenization and exploitation. These priorities are sustained wholeheartedly by the company from Susegana, a top producer of quality espresso machines that has always been committed to sustainability and consumer trust.
Astoria’s green philosophy is also expressed through the strategic partnership with Università di Scienze Gastronomiche di Pollenzo, an establishment that is committed to the enrichment of food products and which offers an educational curriculum that’s unique in the world. The collaboration is guided by the dual values of science and ethics, which have been applied to improve the sensory experience but also to insure more responsible resource management. The mission also embraces the role of coffee roasters and buyers, who are called upon to distinguish the intrinsic qualities of a product through an increasingly careful evaluation process.
All coffee at Salone del Gusto and Terra Madre 2014 is prepared by Astoria, who have provided their professional machines (along with passion and experience) to ensure that Slow Food Presidia coffees can be enjoyed and appreciated to the fullest.
The goal of the project is to involve the coffee roasters in a safeguarding logic, a concept which already exists as the base for other specific experiences. The collaboration between Astoria and the Slow Food foundation is also interested in the education and preparation that goes in to a proper tasting. Naturally, machine maintenance and water treatment are also fundamental factors to consider before a valid sensorial experience. On the last day of the Salone del Gusto, Monday, October 27th, Astoria is dedicating a workshop to this very theme.
Consult the full schedule for the event at: www.salonedelgusto.it