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Preserving spring in a glass

 
 

Südtirol Balance | Springtime preservers

For a healthy body, a clear mind and a joyful soul, you need not only a good attitude in your life, but also the right diet. Experience together with Jakob Haller the best recipes for pickling, concentrating and preserving foods.
In the springtime the plant sends its best compounds into the first green to develop the growing shoots and buds. You are not able to obtain energy in this form for the rest of the year. Just because of that, we should preserve this vital force for later on. There are many ways to preserve food, like canning, fermenting or drying. We would like to know more about these methods and would like to preserve with their help the fresh greetings of spring. Be part of this unique experience with Jakob Haller. Then the result shall be tasted so that we can understand how the preserved spring can turn every dish into something special.
 
Program
Position
 
Chef Jakob Haller:
Jakob Haller has visited as a cook the whole world, beginning from Australia via England to Denmark and came finally back to his homeland South Tyrol. He wants to impart the knowledge that he has acquired in the world’s best restaurants like the NOMA or the BROR. He would also like to sensitize people to how valuable our resources are.

Date:
Friday, 25th May 2018
Friday, 22nd June 2018

Time: 3 pm 

Price: 45 Euro, registration at the Tourist Info Eppan

Contact and further informations:
Tourist Office Eppan
Rathausplatz 1
39057 St. Michael | Eppan
+39 0471 662206
info@eppan.com
 

With the support of

 
 

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