Tradition, Innovation and Sustainability – The Zero-Waste Porcino: roots, cap and stem

A cookery show and tasting session dedicated to circular cuisine and eliminating waste. A chef prepares three recipes using every single part of the mushroom: the cap for a raw tartare or carpaccio, the stem cooked sous-vide or stewed, and the trimmings or scraps for flavoured butter or a dried powder with a powerful umami flavour.