‘Thinking Plant-Based, Eat Local’ is a workshop dedicated to a more mindful, sustainable and locally-focused approach to food. Through a practical approach, the course invites participants to rediscover the value of plant-based ingredients, local produce and seasonal eating, demonstrating how it is possible to create tasty and responsible dishes.
The course explores the relationship between dietary choices, the environment and the community, offering useful insights into how to reduce the impact of one’s own habits, support short supply chains and promote a food culture that is more mindful of health, biodiversity and local traditions.
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1
SHOWCOOKING - Lagarano pasta with wild fennel pesto and early-season figsLet’s prepare the dish ‘Laganaro with wild fennel pesto and grilled fioroni’. Chef Madia Galiano is at the helm in the kitchen at the Raparossa restaurant in Pezze di Greco (BR)
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2
SHOWCOOKING - Almond curd with a marinated tomato confit center, iced Barattiere cucumber and mint extract, and tomato-oregano sponge
We are preparing the dish ‘Almond curd with a centre of marinated tomato confit, barattiere extract and iced mint, served with tomato and oregano sponge’. Carlo Pizzoi is in the kitchen at the Canne Bianche Hotel restaurant in Torre Canne (BR).
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3
SHOWCOOKING - Fava Beans, Chicory, and Cornaletti Peppers
Let’s prepare the dish ‘Broad beans, chicory and cornaletti’. Cosimo Chiarelli is in the kitchen at the restaurant of the Masseria San Lorenzo Resort in Fasano (BR).
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4
SHOWCOOKING - Cherry tomato and strawberry salad with garlic cream, sweet-and-sour jelly, and basil
Let’s prepare the dish ‘Cherry tomato and strawberry salad with garlic cream, sweet-and-sour jelly and basil’. Chef Luca Trabalzini is at the helm in the kitchen at the Pentole e Provette restaurant in Fasano (BR).
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5
SHOWCOOKING - Panzerotti
Let’s make some ‘Panzerotti’. Ugo and Lucia are in the kitchen at Ugo la Caffetteria in Fasano (BR).
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6
COOKING CLASS - Orecchiette
Let’s make ‘Orecchiette’. Leading this cooking class is Ms Rosa Marinuzzi at the ‘Gaetano Salvemini’ Upper Secondary School in Fasano (BR).
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7
COOKING CLASS - Focacce fracide
We’re making ‘Focacce fracide’. Leading this cooking class is Ms Cinzia Dilauro at the ‘Gaetano Salvemini’ Upper Secondary School in Fasano (BR).
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8
WORKSHOP - Extra virgin olive oil
Giorgio Savoia, from Masseria Pezze d'Aglio in Pezze di Greco (BR), takes the floor
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9
WORKSHOP - Wine
Donato and Giovanni Barnaba from the Monsignore farm in Pezze di Greco (BR) will be speaking
