23 September

Pasta Now! – Chef Pierpaolo Giorgio

Torino-Lingotto Fiere

Pastificio Di Martino faces the theme #foodforchange through a cooking workshop dedicated to Gragnano IGP pasta, interpreted for the occasion by chef Pierpaolo Giorgio, owner of Sea Front Pasta Bar, the innovative restaurant in Naples where Di Martino pasta is the absolute protagonist of the dishes.

Tasting: snails, clams and lentils*; barley, roasted pumpkin cream, tuna tataki and black olive powder. The legumes used are Slow Food Presidia and become the starting point to tell of a sustainable product, rich in protein and incredibly versatile. The cooking workshop and the tasting are organized by Pastificio Di Martino and chef Pierpaolo Giorgio. The proceeds from the workshops are donated to the Food for Change campaign.

23 September

14:00 - 15:30

Stand:
Stand Pastificio Di Martino – Pad. 2
Total of seats
25
Seats available:
0
Price:
15 €
Price for members
10 €