From Saclà to Farine Magiche
In this second post on Cibus 2016, to which I had the pleasure of attending, I’ll tell you two more events in which I participated.
The first event was held at the stand Saclà, where. with the Chef Diego Bongiovanni, bloggers were challenged in the kitchen.
After extraction I have been chosen for the challenge too. We had access to a box with some Saclà ingredients with which we had to create a recipe.
I realized in a pan of salmon cooked in red wine, dried tomatoes and black olives. All served with a cheese sauce and pesto. The mix of flavors liked and I won the challenge, despite my challenger has freshly prepared pasta.
The second event was held at the stand of Farine Magiche. Chef Andy Luotto cooked us a delicious fried apple and then also the fried calamari, showing us how the change of flour to be suited to different dish.
On both occasions the wine of Cavit company has accompanied us.
