Cucina Slow Food
LIVE FROM ITALYThursday, November 18 11:00 am - 12:00 pm CDT via Zoom
Fresh Pasta Demonstration
Slow food versus fast food - what is the difference? Find out directly from the people who live it and embrace it every day. Connect with the chefs and the restaurants that believe and defend Italian traditional slow food preparation, customs and traditions. Learn about the farmers and food producers who are the custodians of the biodiversity and land that provide the slow food ingredients. Learn their philosophy and the stories behind their choices. Discover with your own eyes the atmosfere of their restaurant and some of their secrets and tricks in the kitchen, new ideas a “tavola” and follow them through the preparation of a simple recipe.
Join us to meet owners and sommeliers Alberto Ruozzi and Luca Ferrari at Ristorante Badessa in Reggio Emilia (Emilia Romagna) which takes its name from the “mother barrel” in the production of Traditional Balsamic Vinegar of Reggio Emilia. Here everything is linked to the culture of the natural product they offer… from the study of grandmother's recipes, to the fun of creating new dishes and hybrids between ancient flavors and new ideas.
All registered participants will be sent the webinar recording.
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