9-13 November 2019 in the Fair Center of Vicenza

Kitchen Ryciling 2013


Sometimes we have lots of food remained from important launches or parts of vegetable that we think we cannot use and we throw into the trash. If we told you that you can used it avoiding waste?

Amedeo Sandri and the Scuola San Gaetano from Vicenza proposed at Cosmofood an interesting seminary about the art of kitchen recycling.

Chef Sandri, one of the most representative figure of italian gastronomic, has deepened the role of waste in kitchen in a reletion called "The dignity of kitchen with waste". Then he made a dimonstration realizing an omelette using only whites, species and little waste of vegetables, cheese and salami.

At the end people could taste 3 "spunciotti", a typical venetian dish, made using the waste from differents aliments.

The appointement was on Monday 18 November from 11h30 to 13h00 in the Seminary Area


Links List 2013

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