In Brazil there are “flour houses” and farinheiros that produce a vast range of flours, which vary by root used and processing technique.
Manioca, one of the main crops of indigenous peoples, is used to make all sorts of dishes. It can be slow-cooked, toasted or fried, and can accompany any type of food. Its flour is an ingredient in breads, couscous, crisp crêpes, biscuits and more besides.
- Zenilda Cardos, a cook with a degree in Gastronomy and specializing in Ecogastronomy; she studies the history of food in Brazil. She organizes workshops and classes on the integral use of food for children and adults, with the goal of reducing or combating food waste. She is an activist in the Slow Food movement and participates in Slow Food Brazil’s education working groups.
- Maria do Socorro Almeida, chef, lawyer, food activist, public policy developer, cultural manager and educator.
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.
Event languages: IT, EN, PT
Ingresso Borgaro e Mortara - Torino (Italy)
GPS: 45.092073, 7.665029