An evening of events off: cooking lessons and against waste, tastings and a hive of ideas

Un Alveritivo to understand what a Hive is. Not the home of bees, but a place where producers and consumers can meet, get to know each other and discover the food of the area. A cooking lesson against kitchen waste, held in the splendid panorama of the metropolitan market, in the former Porta Susa station. A tasting of artisan products in one of the city's historic venues. And a real test in the kitchen, managed by the Accademia Food Lab. These are the events off of the first night of the Festival of Food Journalism, which involved journalists, bloggers, communicators, students.

Not just honey in the hive

In the courtyard of the Casa del Quartiere in San Salvario a dozen producers told their journalists about their activities and their experience with "The Beehive That Says Yes", the Italian organization that combines the management of these meeting and exchange points.
As the managers and manager of the Bee explained, this is not a real market, because buying and paying take place on the internet platform, but an event to get to know each other, take home what you bought online and share an aperitif with cheeses, honey, cold cuts, beer and many other products that can be purchased in the Hive.

Don't waste, reinvent yourself!

At the Mercato Metropolitano, a cooking lesson was held against waste in the kitchen. In the chair, or rather, in the kitchen the president of Aici, the Association of Italian cuisine teachers, Angela Schiavina, flanked by Veronica Geraci, food blogger and cooking teacher. Their goal? Revealing the tricks with which to transform, for example, a tomato peel into colored petals to use in the decoration of dishes or the orange peel into a natural flavoring to perfume the sugar. Among the audience, the students of the Beccari Hotel Institute in Turin and the students of the FiQ Training Consortium of Pinerolo.

Everyone in the kitchen against allergies

The aprons were put on and their hands were dirty, then the journalists and food bloggers who took part in the event organized by the Food Lab Academy, with the collaboration of the magazine Zero (intolerances, allergies, stress). With the guidance of Mariateresa Caselli, “nonnapaperina” Tiziana Colombo and mammagy Germana Busca, they tried their hand at preparing a dish of Carnaroli rice with lime, ginger and Sicilian red prawns and a velvety chocolate and tofu pie with apple purée . Both dishes were also suitable for those suffering from the main food allergies and intolerances.

A chilli penguin penguin

Tasting of artisan products, instead, for those who took part in the Amis' d Pepino event (for those who are not Piedmontese, "Gli amici di Pepino"), which Eat Piemonte repeats every week in the historic Turin restaurant. Each dish was presented by the chef and was accompanied by a different glass of wine for each tasting. The dessert is particularly appreciated: a classic penguin, with chocolate and chilli.