Sustainable Food: Cooking and Self-Production Workshops at Fa' la cosa giusta 2015

From March 13th to 15th in Milan, during the twelfth edition of the fair of critical consumption and sustainable lifestyles, you will be able to learn how to prepare delicious dishes using sustainable fish, to experiment with raw food cuisine, to produce at home foods that we usually buy

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FLCG kitchen laboratories credits Alessia Gatta Low

SUSTAINABLE FOOD –

The audience of It 'the right thing! This year too, you will find products and initiatives linked to the themes that have always characterised the fair: organic, zero-mile, or cruelty-free food, ethical fashion, low-impact mobility, green living, games and sustainable proposals for children, fair trade products and projects by non-profit associations and cooperatives. These will be accompanied by new cross-cutting insights, dedicated, for example, to sharing economy, self-production, territorial welfare and peace.

TO KNOW MORE': All the news from Do the Right Thing 2015, March 13-15 in Milan.

COOKING WORKSHOPS –

The cooking workshops at Do the Right Thing! always lead to new discoveries. Have you ever tried, for example, to... cooking in the darkUnder the careful guidance of a Turkish chef, you'll learn to prepare delicious dishes without the use of sight. This surprising workshop is suitable for everyone, regardless of visual ability. Tired of cooking the same expensive fish that also risks depleting the sea? Chef Giorgio Cabella, author of "The right fish”, will teach how to choose little-known fish species, whose fishing is sustainable for the marine ecosystem, and how to transform them into expertly cooked dishes.

ALSO READ: How to Make Homemade Yogurt: A Vegan Recipe with Oat Milk

SHOWCOOKING AND RAW FOOD COOKING –

Showcooking and workshops will lead visitors to discover experiment with raw food cuisine, which bans any type of cooking, for dishes that maintain all the organoleptic characteristics of food. For example, it will be possible to learn how to cook sustainable dishes that are also suitable for those who suffer from food intolerances; for example, preparing a tasty first course or a gluten-free dessert, therefore also suitable for celiacs, within the workshops organized by Cibo CrudoEven those who are lactose intolerant will find workshops dedicated to them – organised by The macrobiotic way e The vegan cheesemaker – to combine the sustainability ensured by a cuisine free of animal products with the taste of dairy-free desserts and completely plant-based "cheeses," making them suitable for vegans.

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