Manduria colombino, cobaita and confetto riccio: ancient desserts from the heart of the Mediterranean

A wafer filled with orange-flavored almond paste; nougat made of sugar, sesame seeds and honey, sometimes with the addition of citrus zest and almonds; an almond coated with icing and shaped like a tiny hedgehog.

A live demonstration of how these wonderful Southern Italian confections, all three Slow Food Presidia, are made: Manduria colombino from Puglia, cobaita (made with Ispica sesame seeds) from Sicily, and Francavilla Fontana confetto riccio, also from Puglia.

Speakers:

• Nanni Puglisi, owner of the Aruci confectionery workshop. Vice-president of the Ispica sesame association and spokesman for the Ispica sesame community.
• Felice Suma.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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