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.

A small contribution is required to take part in the events. One hundred per cent of the net VAT-exclusive booking fee proceeds will be donated to Fondazione Allegra Agnelli per la Ricerca sul Cancro di Candiolo (TO) to support its research activities. 

Please note that the booking fee is non-refundable.