Traditional Salento cuisine is rich in recipes based on spontaneous herbs, transforming them into real delicacies capable of enhancing their taste and properties.
But how do you recognize them, clean them properly and use them in the kitchen?
We will answer this question during our laboratory where we will learn what are the main characteristics of zzanguni, paparine, borage, synapes, sprusciani and wild chicory, how to distinguish them. After the first phase of knowledge of these specialties, we will move on to the practical part to learn how to clean and clean them properly before use in the kitchen.
Paola, food blogger of salentoterradagustare.it, and Giuseppe Caiaffa, farmer of Fore maru orto orto, will meet you on Saturday 25 January starting at 16.00 to share with you a passion: that of Salento and its culinary art.
For info and reservations: 3476017952 (call in the afternoon)
Salentoterradagustare Salentine cuisine blog by Paola and Ilaria Panico for info: salentoterradagustare@gmail.com
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