Soup from “scrap” vegetables

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Galeata, Italy

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November 17th at 17:30 in your time zone

Free event

What do you do with those carrot peels, the base of the celery, the leaves of the cauliflower? You’re not just throwing them away, right? Do you think they are scrap?

No. Nothing needs to be thrown away. They aren’t scrap. As explained by our friends Carlo Catani—founder of Recovery Time—and Alessandra Bazzocchi (Slow Food Cooks’ Alliance), who together with Roberto Casamenti manages the Campanara restaurant in Pianetto.

The best parts of the vegetables are used to prepare magnificent pickles but the so-called “scraps” are no less useful. Fry a leek, add all of the bits you might otherwise throwaway after cutting them into some pieces. Garnish with oil, coarse salt and pepper. Let it simmer for a while, then blend it, and you’re done: the scraps are reborn in a wonderful soup!

How It’s Made is a new format of Terra Madre Salone del Gusto. They’re available for free on this site. This episode of How It’s Made was produced by Tempi di recupero (Recovery Time).

Cover image Sven Brandsma | Unsplash

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