21 September

The South African Recipe – From nose to tail

Torino-Lingotto Fiere

Thanks to the work of cooks, butchers and breeders, South Africa is in the front line when it comes to supporting the Slow Meat campaign.

It’s a country in which a medley of indigenous and immigrant cultures is counterpoised by food diversity and a host of unique dishes. At Terra Madre, a Slow Food Chefs’ Alliance Chef, Xanthos Giannakopoulos, will cook a series of South African offal dishes, teaching us how to use and make the most of every part of the animal.

What is served: Liver with Pumpkin and Puffed Millet
Tripe with candied peperoncino and Carota Achar. Paired with select beers of the Quality Beer Academy.

21 September

17:30 - 18:30

Stand:
Food for Change – Slow Meat – Oval
Total of seats
29
Seats available:
7
Price:
30 €
Price for members
25 €