Hands-on, workshops that teach how to cook so easy, creative and ethical

How to prepare a good pizza dough, as you get a mayonnaise and vegetable, above all, how to cook with less ingredients using mainly raw materials of the season, and replacing the salt with spices, even in the most traditional dishes?

He thinks "Hands-on", cycle culinary workshops that promises to teach you how to cook so 'easy, creative and ethical '.

Until 21 April, Cafeteria at the library of the Oblates of Florence (dell'Oriuolo n 26), from hours 20,30, will be held six meetings and workshop that will help to think about the power differently, with less waste of food and time.

The initiative is curated by Claudia Ciabattini, blogger Tuscan Cooking Riciclone (www.cucinariciclona.it), posing on web plates obtained with the recovery from the leftovers in the fridge and with the ingredients that you usually throw away (stems, seeds, peelings).

"Hands-on" was born thanks to the meeting with Barbara Setti Cooperativa Archaeology, which manages the cultural program of the Oblates Cafeteria, in collaboration with NEM - New Music Events.

Durante gli incontri ogni partecipante avrà a disposizione una postazione dotata di tutti gli attrezzi necessari per imparare a cucinare le ricette proposte.

Next meetings: vegetables original (10 March), unique dishes (24 March), the dry sweets (7 April) and those to the spoon (21 April).

After each workshop, which will be by reservation only at info@caffetteriadelleoblate.it and number 055/5520407, participants will take home their creations.

The cost of each workshop is 10 euro, principally to reimbursement of expenses of the ingredients provided.

The organizers, Claudia Ciabattini and Barbara Setti: "We thought of a course for people curious, who like to get involved and who want to learn even the basics of the kitchen. Knead the Cafeteria of the Oblates was developed to involve them in creative cuisine, ethics (mainly with use of seasonal produce and zero km) and to cook with what you have available. Tuesday there will be a presentation of the laboratories, you will start preparing a dish, you will taste during the cocktail of the cafeteria. All participants will have a table where you can knead, a cutting board, a rolling pin and ingredients that will be used to prepare the recipe, and one that will prepare during the evening will take it home. The recipes are mostly Italian cuisine, traditional Mediterranean, with the eye and inspiration revolt but to other countries. The program will address the basic preparations (sauces for aperitifs, mayonnaise plant, cream), dough for penis, post, pizza, confectionery; we will create unique meals (with use of vegetables, cereals, vegetable). Latest appointments will be with sweets: a real challenge, because we will try to use less ingredients possible (no eggs and fats like butter and cream). But we promise that will not be sad copies of renowned tiramisu, but it will be sweet respectable ".

For more information and www.caffetteriadelleoblate.it www.cucinariciclona.it

Michael Lattanzi

By the number 52 - Year II 18/02/2015