22 September

Mexico: Mole Casero, all the virtues of cacao

Torino-Lingotto Fiere

A hint of cacao in Mexico’s classic Mole Poblano

According to Andy Weil’s food pyramid, a moderate consumption of bitter cacao is to be recommended for its anti-inflammatory properties and its high polyphenol content, which can protect us from hypertension and reduce oxidative stress. Enhancing our knowledge of the ‘food of the gods’ at this workshop will be Eduardo Garcia of Máximo Bistrot, named among the ‘50 Best’ in the country. He will demonstrate how to use cacao not only in traditional mole casero but also in other savory recipes.

22 September

13:00 - 14:00

Food for Change – Cibo e salute/ Food and Health – Pad./Pav. 2
Total of seats
Seats available:
25 €
Price for members
20 €