Seasonal cooking, from herbs to flowers

For Meret Bissegger, natural cooking is done using real, whole, organic products, and puts wild edible plants and seasonal vegetables at the forefront.

But not just that. Also spices and, obviously, the knowledge from the producers and their work make Meret’s cooking come alive, which brings out the best of the season and territory.

Speaker:

• Meret Bissegger is a cook from Slow Food Switzerland who uses many Slow Food Presidia and products from Ark of Taste in her work. She recently published her book La mia cucina di primavera e d’estate. Verdure, erbe aromatiche e selvatiche, fiori commestibili for Edizioni Casagrande.

At the end of the meeting, there is the possibility to buy an autographed copy from the author.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place.

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. #TerraMadre2022 is a Slow Food event. Free entry.

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