The recipe for tagliatelle made with ancient Senatore Cappelli wheat flour, dressed with wild boar ragout and accompanied by a mousse of raw milk pecorino cheese from the Maremma.
A tale of the area in which our convivium is located, the Tuscan Maremma. Through the words of the trustee and the chef who prepared the recipe, we will talk about the chefs of the Slow Food Alliance. The producers will then tell us about two typical local products that make up the recipe: Angela Saba with raw-milk pecorino, a Slow Food Presidium, and Annamaria Gabbricci with Senatore Cappelli grain and flour. The story will be accompanied by videos and images of the products and the recipe.
Free event organised by Slow Food Monteregio and broadcast live on Slow Food Tuscany’s Facebook page. To see the live broadcast click here.
Financed by the European Union.
“The contents of this event are the sole responsibility of the author and the EASME is not responsible for any use that may be made of the information contained therein.”
Event languages: IT