Today, Sunday August 2, the Coldiretti Pavilion in Expo Milano 2015 played host to the ‘agrichef’ Patrizia Barbieri, who offered the public a demonstration-lesson on traditional techniques of food preservation.
The forum titled “Il cibo non è un rifiuto” or “Food is not garbage” began with a tasting event involving Friselle with ‘nduja and vegetables in oil, after which it continued on the Pavilion terrace with a cooking lesson conducted with gusto by the Calabrian chef.
An ancient food preparation
Pietro Sirianni, the head of the newspaper Campagna Amica (Countryside Friend) introduced Patrizia Barbieri by providing the background to the “salaturo”, the typical Calabrian vegetable preserve, prepared by salting leftover vegetables on a daily basis. “The technique of preserving food with salt has truly ancient roots”, explained Sirianni, “It was introduced in Italy by the Ancient Greeks and today is a distinctive trait of gastronomy in Calabria.”
Food as a resource and not as garbage
Reacting to the Expo Milano 2015’s main theme, the Coldiretti Farmers Association organized the forum “Food is not garbage” in order to demonstrate that food can be reused instead of wasted, and that no food deserves to be thrown away when it can be preserved and used in another form. On this occasion the ‘agrichef’ Patrizia Barbieri – always a champion of simple products direct from the earth – worked with the earth’s gifts, explaining the origins of this preparation and demonstrating how to preserve our food and save it from becoming garbage.
Today, Sunday August 2, the
Coldiretti Pavilion in Expo Milano 2015 played host to the ‘agrichef’
Patrizia Barbieri, who offered the public a demonstration-lesson on traditional techniques of food preservation.
The forum titled “Il cibo non è un rifiuto” or “Food is not garbage” began with a tasting event involving Friselle with ‘nduja and vegetables in oil, after which it continued on the Pavilion terrace with a cooking lesson conducted with gusto by the Calabrian chef.
An ancient food preparation
Pietro Sirianni, the head of the newspaper Campagna Amica (Countryside Friend) introduced Patrizia Barbieri by providing the background to the “salaturo”, the typical Calabrian vegetable preserve, prepared by salting leftover vegetables on a daily basis. “The technique of preserving food with salt has truly ancient roots”, explained Sirianni, “It was introduced in Italy by the Ancient Greeks and today is a distinctive trait of gastronomy in Calabria.”
Food as a resource and not as garbage
Reacting to the Expo Milano 2015’s main theme, the Coldiretti Farmers Association organized the forum “Food is not garbage” in order to demonstrate that food can be reused instead of wasted, and that no food deserves to be thrown away when it can be preserved and used in another form. On this occasion the ‘agrichef’ Patrizia Barbieri – always a champion of simple products direct from the earth – worked with the earth’s gifts, explaining the origins of this preparation and demonstrating how to preserve our food and save it from becoming garbage.
