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 Workshop
Taste through Time
Science in the Kitchen. Conversations on Preservation
Giovanni Ballarini
In the recipes using great Italian cold cuts, which now play a leading role in the international market as well as in the quality of the globalisation of food, the techniques of preservation of the natural elements essential for preparing the products have remained unchanged throughout the ages; artisans’ skills used emulate ancient gestures. This way, the speed typical of our times is countered by that traditional and virtuous slowness which represents a mark of quality. Nutritional anthropologist Giovanni Ballarini will lead us through an unusual and exciting journey exploring the systems which have made it possible for mankind to exist and survive until now. This section ends with a live performance by some inhabitants of Norcia (a town known for its cold-cut production). They will show the original procedures required to prepare cold cuts. You will have the chance to taste the delicacies right after the demonstration. This workshop is part of the “Flavours of Science” section.
The conference is related to the event "Science in the Kitchen"
from 9 years old
Bicu: fabbrica della birra & cucina
Magazzini del Cotone, Modulo 4 - Area Porto Antico
Scheduled 02.11 11:00-12:30
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