The purpose of the evening is that of unraveling the secrets of pesto sauce and its ingredients that make it unique and famous all over the world, thanks to the interventions of the food and wine expert Marino Giordani, professor at the University of Piacenza -known to the public of the “Science Festival” for his performances in the series “Science in the kitchen” – and Roberto Panizza, president of Palatifini Association.
The menu includes Ligurian traditional dishes as: mixed fried, focaccia, “trofiette” with pesto, Ligurian veal, pineapple and basil. Coffee, wine and mineral water. The price is 40 euros per person.
For information and reservations: +39 010 2476926 and firstname.lastname@example.org