Once upon a time the Salone del Vino was the premier enogastronomic event in the Lingotto of Turin.

It then started to alternate every year with the Salone del Gusto, but such has been the success of the latter that former no longer exists, usurped by the now huge International Salone del Gusto and Terra Made, as well as the new kid on the block, Slow Fish in Genoa.

This premier Slow Food event takes place in the last weekend of October in even years and over 5 days.

The amount of institutional and corporate sponsors may not sit too well with the original concept, but don't be fooled that Italy's best food and wine show begins and ends here.

The Romanesco Artichoke Festival of Ladispoli near Rome was first celebrated in 1951 and is now held during the second week of April.

The festival was initiated to help popularize this bulbous vegetable (long recognized for its aphrodisiac properties) that is proudly cultivated in this Roman town on the Tyrrhenian Sea (it's an hour north of Rome, nestled between the Torfa Mountains and Lake Bracciano.

The town is a slightly sleepy seaside resort boasting black volcanic sands and Etruscan remains, and there is nothing too sophisticated about the event. We are, after all, talking artichokes here.

Nevertheless, each year sees a program which includes a conference on the economics and cultivation of the artichoke, a cooking contest for the best artichoke-based recipe, athletic races, and musical bands that come from all over Italy.

Every March in Lazise, one of those small towns which sit snugly on the shores of Lake Garda, a couple of interesting gastronomic events take place.

The first is the 'Campionato del Risotto col Tastasàl' while the second is 'Alla scoperta dei formaggi d'Italia'.

The Tastasàl Risotto competition is held every year and is features 6 competing risottos. Three to start with, a salad to clear the palate, then the second three. A sorbetto to finish.

For ideal wines with risotto try these: Piano Maltese Nero D'Avola Azienda Rapitalà (Sicily), Sartiano Umbria Igt azienda Azienda Bigi (Umbria), Valpolicella Solane Azienda Santi (Veneto), Barbera d'Asti Azienda Cà Bianca (Piemonte).

A sister event also takes place called 'Gastronomia Al Molino di Santa Maria di Negrar' and takes the non expert through an appreciation of mountain cheeses such as the following:

Cravanzina (cow, Piemonte); Roccaverano in foglia (goat, Piemonte); Monte Veronese giovane (cow, Veneto); Taleggio artigianale (cow, Lombardia); Pratomaggio (6 months, cow, Lombardia); Parmigiano Reggiano (38 months, cow, Emilia); Pecorino di Grosseto (sheep, Toscana); Blu del Moncenisio (cow, Piemonte); Provolone Romano (30 months, cow, Lazio); Testun (cow and sheep, Piemonte); Bagoss (36 months, cow, Lombardia).

Lampascioni or 'vampagioli' are a type of seasonal onion in Puglia which were once always prepared during carnival in certain areas of the region. Now, because onions are available throughout the year, the tradition has faded somewhat but they still make a tasty addition to the table.

We have discovered two ways of preparing them. The first is as a 'sweet and sour' dish; the second dipped in fig 'vincotto' or mulled fig wine. This is roughly how to do both:

SWEET AND SOUR LAMPASCIONI

Firstly, clean and wash the onions well. Shake them to remove all the drips then coat in flour and a beaten egg.

Next, fry them in boiling extra virgin olive oil. Once done, place the cooked onions on a serving dish which has been previously sprinkled with sugar.

Finally, squeeze lemon juice over the onions. Serve cold after at least three hours.

"Could you please let me know when the Mantova cheese and salami festival is this year. many thanks. Robin, UK." Its all very well ploughing the beaten track to seek out the ultimate in rustic local food experiences. But sometimes it's just better to wait for the one of Italy's major exhibition organisers to do all the legwork for you.