The event will be held this Saturday, November 19, at 12:00 noon, in the exhibition Menja, Actua, Impacta , coinciding, also, with the open day to celebrate thefirst anniversary of the exhibition. To attend , please send an email to euro.projects@fundesplai.org indicating name and surname.
The event will be held this Saturday, November 19, at 12:00 noon, in the exhibition Menja, Actua, Impacta , coinciding, also, with the open day to celebrate thefirst anniversary of the exhibition. To attend, you must send an email tothe address euro.projects@fundesplai.org indicating your name and surname.
The activity will consist of a theoretical explanation of the importance of seasonal fruit and vegetables, their properties and how they can be cooked and plated so that food enters through the sense of sight. Once this part is finished, a practical dynamic will take place with the participants.
About Sergi de Meià
Sergi de Meià is a chef specialized in Catalan cuisine of proximity and organic linked to the Slow Food movement. He has won several awards and has also published the books Mushroom cooking (2015) and Fork breakfasts (2015).
Activity belonging to the EAT:LIFE project.
The EAT:LIFE projecthas received funding from the European Union’s LIFE programme. The contents of this conference are the sole responsibility of Fundesplai and do not necessarily reflect the opinion of the European Union.