22 September

Meatballs and Meatloaf Against Waste – From nose to tail

Torino-Lingotto Fiere

Long live meatballs!

They bring to mind family life and the recipes of our mothers and grandmothers. Plus, they’re a great way of fighting waste in the kitchen. The special meatballs and meatloaf we’ll be serving at Terra Madre come directly from the kitchen of Ristorante Laghi in Campogalliano, in the province of Modena. The main ingredient is the tasty, soft, firm meat of the Mora Romagnola pig and the White Modenese Cow (Slow Food Presidia). At the workshop, it will also be possible to taste them in other recipes.

What is offered: Meatloaf with Mora Romagnola Sausage, White Modenese Cow Meat, mortadella classica di Bologna, parmigiano reggiano, pane raffermo, garlic, egg and nutmega. And Cappone di Gallera: Villa Sorra bread filled with organic polpa di cappone roasted,  Cervia salted cabbage, broccoli, cappers, prosciutto di Modena, tuna in olive oil, hard boiled eggs. Paired with Sangiovese di Romagna Primo Segno and il Centesimino in Anfora “A” from Cantina Villa Venti, Villa Venti Roncofreddo (Fc).

22 September

11:00 - 12:30

Food for Change – Slow Meat – Oval
Total of seats
Seats available:
30 €
Price for members
25 €