Conscious consumption is the best way to save money, even in the kitchen.
For this reason, the Museum of Saving is offering 4 meetings open to the public, to raise awareness on the topic of conscious saving in the food sector.
Food blogger and food and wine popularizer Stefano Cavada will guide participants on an engaging journey to discover simple and clear strategies that anyone can implement for ethical and waste-free consumption.
APPOINTMENTS
December 4th 6:00 PM – 7:30 PM
Creative recipes with fruit and vegetable scraps
Easy and innovative tips on how to use all those often discarded parts of fruit and vegetables, such as peels and cores, to create healthy and tasty dishes.
December 18th 6:00 PM – 7:30 PM
Leftover and dry bread
How many times does leftover and dry bread end up in the garbage bin? Let’s learn how to give it a second life in a creative and simple way.
January 15 6:00 PM – 7:30 PM
Cooking with products derived from fermentation
Fermenting dairy products and vegetables is an excellent method for preparing delicious condiments and tasty sauces that will add a touch of originality to the kitchen.
February 26 6:00 PM – 7:30 PM (previously set for January 29)
Cooking with whole vegetables and reusing aromatic herbs
Who said that turnip leaves and celery stalks cannot be eaten? There are many vegetables and herbs that we often do not consider and that can instead give life and color to our preparations.
Each meeting includes an initial greeting by the Museum of Saving, a brief introduction to the topic, live recipes and explanations.
To participate in the free meetings, you must register using the forms accessible next to each date.
Members who wish to do so may go to the Museum of Saving in advance to visit the rooms.