Salvatore Tassa: The Eco-Sustainable Cook
Pollenzo-Piazza Vittorio Emanuele II, 9
When we talk about cooks, we can’t miss Salvatore Tassa, chef of the starred restaurant Colline Ciocioare di Acuto, located in Lazio, sixty kilometers outside of Rome. During his cooking workshop, Salvatore will explain us the concept of eco-sustainability in the kitchen as an act of responsibility to society and the environment, through the preparation of two dishes: a spaghetti cacio e pepe with alpine pasture cheeses and cod filled with fondue of various consistencies. This lesson will focus on the creative union of pasta and cheese.
To pair, beers from Quality Beer Academy.