22 September

Mexico: Milpa beans – Slow Beans

Torino-Lingotto Fiere

Beans, one of the most complete, nutritious foods, are an essential element in the milpa, Mexico’s millenary system of intercropping corn, beans, pumpkin and dozens of other plants.

At Tepetlixpa, a town in Estado de México, Slow Food has established a Presidium to promote the extraordinarily rich variety of native beans—amarillo bola, ayocote morado, bayo, mantequilla, pinto, vaquita amarillo and vaquita rojo—each of which a different color and used in specific recipes. In this workshop they’ll be presented and cooked by Claudia Albertina Ruiz Sántiz, an indigenous Tzotzil chef at the Kokono restaurant in San Cristóbal de Las Casas and a member of the Slow Food Chefs’ Alliance.

Paired with the winning beers of Slow Beer Mexico 2018.

This Taste Workshop has been designed exclusively for Slow Food members. The non-member cost includes the Slow Food membership card, which will be given to you during Terra Madre Salone del Gusto.

22 September

14:30 - 15:30

Stand:
Food for Change – Slow Meat – Oval
Total of seats
29
Seats available:
0
Price:
43 €
Price for members
18 €