Peta, piadina and crescentina, street food between Albania and Emilia Romagna

Altin Prenga, chef of the Cooks Alliance in Albania presents us a dish that is a symbol of his country: peta, a crisp Zadrima white corn flatbread filled with Albanian Ark of Taste products. 

He will be accompanied by Luca Gianferrari, the man behind La vecchia scuola, a mountain bakery. Here Luca teaches us how to make crescentine, yeast, flour and water dough cooked in a tigella, reminiscent of a waffle iron, and filled with chopped lardo, rosemary, garlic and Parmesan.

Speakers:

• Altin Prenga, founder of the Slow Food Alliance of Chefs in Albania together with his brother Anton. He created a farm based on short supply chain and built a network of around 200 small local producers.
• Paolo Parmeggiani, owner and chef, together with his wife Alessandra Migliori, of the Trattoria del Borgo inside the castle of the Abbazia di Monteveglio in Valsamoggia in the Colli Bolognesi. Cook of the Slow Food Alliance of Chefs.

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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