A workshop dedicated to the flavours of the sea, where folk tradition meets the values of sustainable fishing and the excellence of “Benedetto Cavalieri dal 1918” pasta. The stars of the experience will be the striped tubettini, the calamarata and the iconic ‘ruote pazze’.
The journey is divided into three stages: three recipes and three wines, selected to capture the essence of a Salento summer.
Gusto Lab
Seafood cuisine: tradition, sustainability and flavour – Gusto Lab, 6 August
25,00 €
Speakers: Andrea Cavalieri, pasta maker; Giacomo Mojoli, concept designer; Aldo Reho, entrepreneur; Antonio Rizzello, fisherman; Renata Garofano, entrepreneur; Michelangelo Convertino, food photographer
Wines: Garofano Vigneti e Cantine, Menhir Marangelli, Castello Monaci
Out of stock
Prodotto esaurito: lascia i tuoi dati e ti ricontatteremo.
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