The thousand and one variations on casoncelli

Casoncelli recipes are potentially infinite, as are discussions about their origin.

The starting point is Brescia in the company of Lorenzo Econimo and Claudio Zani, members of the Chefs’ Aliance, and their version of casoncelli. With their contagious vitality, they will take us on a journey to find out more about this moon-shaped, handmade stuffed egg pasta. 

Speakers:

• Lorenzo Econimo, professional chef and cooking teacher in professional hotel training institutions. Member of the Slow Food Alliance cooks and promoter of the Cuochi Erranti project.
• Claudio Zani, restaurateur, cook, pizza maker and baker, lecturer at Atena spa on White Art and Pizza. Since 2017 he has been running a restaurant with his family producing roman-style pan pizza, leavened pastries and breads using local flours and from ancient grains. Member of the Slow Food Alliance chefs and Cuochi Erranti.

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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