|Chef Lamberto Guerrer, ACT presdent and Patrizia Nobile of Tastinglife|
Given her education in herbal medicines, Patrizia selected the spices and seeds to be added to the classic Piedmontese recipes taught in this cooking class. Lamberto picked the regional specialties: tajarin and grissini breadsticks. As for the dessert, easily they came up with it together: decadent chocolate and strawberries.
|Turin Epicuren Capital 2016 guests: Liana Campanella of Italiana Travel Design|
|Turin Epicurean Capital 2016 guest: Sue Hepburn of Naked Tartufi|
|Turin Epicurean Capital 2016 guests cutting cocoa tajarin: Sucheta Rawal and Liana Campanella|
|Turin Epicurean Capital 2016 guest: Sucheta Rawal of Go Eat Give|
|Giuliana Nobile of Tasting Life cutting the jelly four-leaf clovers|