The whole world in a kitchen at Terra Madre.

At Parco Dora you can taste dishes from around the world at breakfast, lunch and dinner.

The Terra Madre Kitchen is a stage for the Slow Food Cooks’ Alliance and other cooks from our worldwide network.

All the cooks, dishes and countries at the Terra Madre Kitchen

Thursday, September 22

12.00-2.30 p.m.

  • White trout from the Piave river, Dolomite saffron and synergic vegetables by Ermanno Barbaresco (Veneto, Italy)

3.00-5.30 p.m.

  • Tacos with eggplant ragu, watermelon tzatiki on a vegetable base by Fabrizio Pagliaroni (Lazio, Italy)
  • Burani Role Badenjan (vegetarian dish) by Shima Faiz (Afghanistan)
  • Brousse du Rove goat cheese, Slow Food Presidium (France)
  • Sfinci rice pancakes by Adriana Sirone di Casa & Putia (Sicily, Italy)

5.30-8.00 p.m.

  • Fried potatoes with mushroom sauce by Anton Kalenik (Belarus)
  • Peposo (beef stew) by Salvatore Toscano (Tuscany, Italy)

Friday, September 23

10.30-11.30 a.m.

  • Brousse du Rove goat cheese, Slow Food Presidium (France)
  • Barley porridge with marinated slatur with skyr whey, thin Norweigan lefse bread, blueberry jam and cheese by Hafliði Halldórsson and Dóra Svavarsdóttir (Iceland)
  • Utrechtse Blauwe Brood with apples and cheese, farro bread with mixed grains, butter and Rosebutjam Kruidkoek (a spiced ryegrass cake) by Sint Jansrye with butter by René van der Veer and Juliette Borggrev (Netherlands)

12.00-2.30 p.m.

  • Indigenous Asian dishes: Madua dumbu con phuktal cutney by Aruna Tirkey, Rataskep by Kayo Tsukiyama, chicken fillet with tanna, vataan and milliet by JR Chiang Hu, stew with fuma-mi by Slow Food Ryukyu
  • Savoury Korkoti by Zuka Shonia (Georgia)

3.00-5.30 p.m.

  • Il Cubano al caffè by Federico Zanasi (Piedmont, Italy)
  • Beans, bread and smoked crusco peppers by Antonio Labriola (Basilicata, Italy)

5.30-8.00 p.m.

  • Meatballs, food of the future, by Alessandra Bazzocchi (Emilia Romagna, Italy)

Saturday, September 24

10.30-11.30 a.m.

  • Heritage Foods Africa: Uji mix (vegetables, tubers and beans from the Ark of Taste) and fermented rhubarb compote by John James Mshana (Tanzania)
  • Bauyrsak-Kazakh traditional fried bread by Aussak Bauyrzhan and Mira Saidakmetova (Kazakhstan)

12.00-2.30 p.m.

  • Rice and Tarrest beans by Vasco Guimarães (Portugal)
  • Katogo by Milly Namakla (Uganda)
  • Mukimo with free-range chicken and sauteed cabbage by Lucy Githieyah (Kenya)

3.00-5.30 p.m.

  • Cannolo by Pino Maggiore (Sicily, Italy)
  • Jipijapa Ceviche by Valentina Álvarez (Ecuador)

5.30-8.00 p.m.

  • Couscousby by Ndeya Mareme and Sagar Cisse as part of the Youth and Food project: Food as vehicle for inclusion (Senegal and Sicily, Italy)

Sunday, September 25

10.30-11.30 a.m.

  • Persian halva with grape syrupt by Jalal Zavareh (Iran)

12.00-2.30 p.m.

  • Pizza by Giovanni Senese (Liguria, Italy)
  • Couscous with vegetables by El Jazouli (Morocco)
  • M’Haware by Nassira Facih (Algeria)

3.00-5.30 p.m.

  • French heresy by Davide Ambrosini (Lombardy, Italy)
  • Mackerel in oil cooked with eggplant mousse by Claudio Villella (Calabria, Italy)

5.30-8.00 p.m.

  • Libation of the Earth drink by Kalel Demetrio and Adobo chicken with batuan by José Ricaredo (Philippines)
  • Batsaria or Plastos (cheese tart with cornflour) by Nikos Fotiadis and Kostas Gerodimos (Greece)

Monday, September 26

12.00-2.30 p.m.

  • Chinese ravioli by Ai Chih Ling (China)
  • Brazilian Feijoada with rice and red beans from New Orleans and cornbread by Marineide Juruna (USA) and Vittoria do Xingu and Dana Honn (Brazil)  

3.00-5.30 p.m.

  • Canederli skewers by Paolo Betti (Trentino Alto Adige)

The Terra Madre Kitchen against food waste

One of the most powerful messages of regeneration that we can give in the kitchen is that food is precious, and mustn’t be wasted. To that end , the Terra Madre Kitchen will dedicate its entire offering on Monday, the last day of the event, to leftovers!

The names of the dishes and the chefs, as well as the opening hours, s may be subject to change. Check at the Terra Madre Kitchen during the event for any potential updates.

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