During the week of November 1 to 14, there will be a talk for children and adults about the use of sustainable materials for cooking, to educate and raise awareness about the sustainable exploitation of resources. This activity is aimed at a very wide and varied audience, suitable for both children and adults, university students and students of training cycles.
“The pasta that gives sustainability”
For this, a live sustainable cooking workshop will be given by expert chefs, where the main raw material will be Cassava flour and traditional equipment will be used to obtain the cassava flour spaghetti that we were looking for.
One of the great novelties offered in this workshop to unleash innovation, sustainability and creativity, is 3D food printing where you can experiment and test new and pioneering technology in the sector.
It is undoubtedly an original and sustainable proposal where several projects of great educational and didactic value come together.
