THE AVAILABLE PLACES ARE SOLD OUT.

We will discuss the subject of couscous by means of the word biodiversity, with tastings, colors, images, voices and a diversity of recipes. From the Fadiouth Island Salted Millet Couscous Presidium and Moroccan dishes prepared by chefs of the Slow Food Alliance, to the variations from Tunisia: the semolina Lansarin and Gaffaya Ancient Durum Wheat Mahmoudi Variety from northern Tunisia and the Sfax barley with octopus and harissa (from the east coast). During the workshop, the documentary Cuscus Island about Senegalese couscous Presidium will be played. To be paired with a selection of wines from the Sicilian winery Planeta.

Member: € 17,00

No Member: € 20,00

Occhio al logo dei Presidi Italiani

Indica la presenza nel Laboratorio di prodotti dei Presidi Italiani Slow Food.