We will be cooking at my family home in Pisčianci, a tiny, historic village from the 800s. To begin, a short walk in the nearby forest and veggie garden, taking in the beauty of our surroundings. Picking a few ingredients based on what's in season: foraging wild asparagus, nettle or black berries, or picking fruits and vegetables - ripe figs, juicy tomatoes, ruby red beetroot - from the garden. Time to gather around the dinner table we'll start our journey exploring a selection of the best foods our land can offer. Learn how to make some local dishes - the menu is never the same, it changes according to the season, dinner will consist of aperitivo, homemade sourdough bread, a main dish and dessert. We will also learn how to pair natural wines from our territory to different foods. I will be guiding you through all foods: how they are made, stories about the farmers who made them and their link to our local food culture and history. All ingredients are either grown/foraged by me, or come directly from our community which includes Slow Food Presidia: from the sea salt in Pirano, to the cheese aged in natural caves on the Karst plateau everything is rigorously selected.
I have two main passions: food and travel. I am all about connecting to places through food and culture and by immersing one's self in nature. Ecology, biodiversity and traditional knowledge are important to me. I have a Master's degree in Food Culture and Communication from the University of Gastronomic Sciences founded by Slow Food. I have worked between London and Sydney and helped launch an Italian-inspired Farm to Table restaurant & market - Bellina Alimentari - in Atlanta, USA. After living away from my hometown for over 10 years, I am now based in Trieste, a proud mum and a freelance food educator and consultant. I organise gastronomy trips, I teach cooking classes, I write about food, I take care of my vegetable garden end enjoy cooking with what's in season.
國際慢食協會 (Slow Food) 是國際性草根組織，創立於1989年，旨在保存當地食物文化和傳統，抵制速食文化的興起。 自成立以來，慢食已發展成全球性運動，致力於確保每個人都能獲得優質、乾淨和公平的食物。 參加體驗除了可以支持體驗達人外，您還將協助國際慢食協會在全球推廣各項專案，包括扶植在地社區、協助在地農民和生產者，並支持學校菜園和教育計劃等。
We will be cooking in Piscianzi, a small village immersed in nature, 10 minutes drive from Trieste center, at my family home, a very old structure originally built in the 800’s
最多8人參加，年齡須滿18歲。家長可攜帶2歲以下兒童參加。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
Good walking shoes
Vi preghiamo di avvisarci in anticipo se avete restrizioni alimentari.
Slow Food- A fresh home cooked meal