Sold OutSeptember 22 at 11:00
Eataly Torino Lingotto - Stories of Cooks and Kitchens - Sala dei 200
Via Nizza, 230/14
10126 Torino


Cooking School

Two Interpretations of Agnolotti: Ugo Alciati and Claudio Vicina

SLC16
Slow Food Members Price € 25
Full Price € 30
Theme: Encounters with Cuisine
Tag: ChefsItalian CuisineItalyPiedmontWine


Along with tajarin, agnolotti are the most typical hand-made fresh pasta in traditional Piedmontese cuisine. Different shapes and fillings can be found in every province, town and village. During this event you’ll have a chance to try two different types of agnolotti, the classic version from the Langhe, known as “agnolotti del plin,” and the square agnolotti from the lowlands. Ugo Alciati, who still follows the recipe of his mother, Lidia, and Claudio Vicina, whose reputation as one of Italy’s best chefs comes partly from his agnolotti, will be preparing the two versions.
To drink, a selection of wines from Araldica Distribuzione di Castel Boglione (Asti).


Online ticket sales are now closed. During the days of the event (September 22-26), all remaining tickets will be available at the Event Reception on the ground floor of the Regione Piemonte building in Piazza Castello and at the reception of Eataly Torino Lingotto. Tickets for the conferences will also be available directly at the Carignano Theater.

An Event by
 Città di Torino
 Slow Food
 Regione Piemonte
In collaboration with
Mipaaf
With the contribution of
 
Official Partners
 
 
 
 
 
 
 
Supporters of the Terra Madre Foundation and Slow Food
 
 
 
With the support of
 
 
 

Terra Madre Salone del Gusto
Slow Food Promozione P.Iva 02220020040
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