Marsala, chefs to rediscover the ancient flavors of Trapani
The excellence of the Trapani area, from oil to ancient grains, from cheeses to organic vegetables, from spices to cereals such as quinoa (cereal similar to couscous semolina) to borage and brassica frutticulosa (qualeddru) have been at the center of a "Higher education" course, organized for its members by the Provincial Association of Trapani chefs, member of the FIC (Italian Chefs Federation), which took place at the "Abele Damiani" Hotel Institute in Marsala.
"A very demanding and precious course – said the regional vice president Matteo Giurlanda -, conceived and created to raise and refine the professionalism of our members more and more". For the two-day course, the FIC made available to the Trapani delegation the chef for national training Michele Ottalevi, from Abruzzo.
And just Ottalevi, at the beginning of the "works", asked for an applause for the Trapani delegation, underlining …
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