21 September

Like Two Lupins in a Pod! – Slow Beans

Torino-Lingotto Fiere

Lupins around the world

In Italy lupins are mostly eaten au naturel—soaked in cold water, boiled and soaked in brine for a couple of days—as a healthy snack or served as an antipasto with olives and pumpkin seeds. But in South America they are the main ingredient of dishes such as picante and ceviche de chocho, and some cooks are even trying and testing new solutions to exploit the legume’s great versatility to the full. Here Slow Food network cooks and producers will be presenting and preparing the Vairano giant (Ark of Taste, Campania) and Huaylas heirloom varieties (Slow Food Presidium, Peru).

Paired with select beers of the Quality Beer Academy.

21 September

16:00 - 17:00

Food for Change – Slow Meat – Oval
Total of seats
Seats available:
20 €
Price for members
18 €