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: previews, events, information and recipes from the Planet World Food
March 2010 PREVIEW April
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March 2010 | MASTER'S DEGREE "Mediterranean voyages" | Faculty of Languages and Literature | Turin
Tourist routes, communication and culture ...
Chef Kumaléwill conduct a series of seminars dedicated to the Mediterranean food cultures between East and West and the ethno-gastronomic tourism, within the training module "Scenarios in the Mediterranean and regional realities of history, economics, society and material culture" of the Master's Degree " Travel Mediterranean tourist routes, communication and cultures. " The Master, organized by the Faculty of Languages and Literature of the University of Turin, last twelve months and will be held in Turin from March 2010Info
University of Turin
Faculty of Languages and Literature
Master Level I - Mediterranean voyages. Itineraries
March 2010 | PROFESSIONAL TRAINING COURSES OF THE WORLD KITCHENS | Enaip (TO)
Great interest for the second edition of "training course for officers and regional ethnic cuisine, organized dall'Enaip Piedmont CSF Don L. Paviole "Settimo Torinese, in collaboration with Chef Kumalé. The project, conducted for the second time in Piedmont, following the success of 2009 and similar experience in Milan organized by Chef Kumalé for the Lombardy Region in 2006/2007, was funded by the European Union (ESF) , the Ministry of Labor and Social Policies, the Piedmont Region and the Province of Turin.
The training course to be held in the evening is to create a new professional able to work as sous chef-cook in the hotel industry and catering industry with a particular specialization in the kitchens of the world.
During the course, participants will follow a coordinated round of cooking classes from Chef Kumalé developers of dishes of different cuisines: Maghreb, Middle East, Latin America, black Africa, the Far East, Indian subcontinent.
11, 18, 25 March | KITCHENS OF THE WORLD TO THE COOP | Turin
Nova Coop, the leading supply chain operating in Piedmont and among the largest consumer co-operatives, launched the new program of cultural activities with a series of meetings led by Chef Kumalé and Giulia Costanzo, dedicated to the kitchens of the world, guests of the Hall Meeting Point dell'Ipercoop Via Livorno in Turin.
Thursday, March 11, hours 17:30 to 19:30
Spices, curry & masala (India) by Chef Kumalé
India is the home of spices, little jewels of nature that give flavor and character to your kitchen. Minced with aromatic herbs and exotic potatoes are transformed into rich mixtures, we learn, buy, store, mix and cook some dishes symbol of Indian tradition.
Mix pakora - fried mixed vegetables at Indiana
Tandori Chicken - roasted chicken, marinated in yogurt and Tandori Masala
Masala chai - black tea with milk and cut masala spice
Thursday, March 18, hours 17:30 to 19:30
Buen provecho: la comida mexicana (Mexico) by Chef Kumalé
Mexico, houses a rich and varied cuisine of Mesoamerica but unfortunately it is not easy to appreciate its flavors in Italy, since most of the restaurants offer the Americanized version of "tex-mex." Discover its wonderful ingredients and peppers in some of its most authentic dishes.
Ceviche - seafood cocktail marinated in lime
Nachos with guacamole - avocado sauce with triangles of corn
Tinga Poblana - rags chicken in a sauce of chipotle chiles
Thursday, March 25, hours 17:30 to 19:30
Bread for your teeth (and pleasure) by Giulio Costanzo
The bakery has always been more activity present in the history of human consumption. In a time when the bread has lost its social value and nutrition will be told through simple recipes restored its rightful place in everyday life. During the workshop will explain the nature and role of the basic elements for the production of bread, water, flour, salt, yeast, fermentation and baking.
Breakfast: bread with yogurt and bananas
Lunch: scones with Grana Padano cheese and pine nuts
The Snack: coconut apricot and hazelnut bread
Saturday, March 20th | TOURISTS FOR HOUSE Porta Palazzo, Torino
Will be held Saturday, March 20th in the market of Porta Palazzo touscouleurs the new multi eathnic walk tour, led by Chef Kumalé. The tour will take place from 9:30 am to 12:30 pm with departure from Dar al Hikhma Center, in Fiocchetto 15.person inclusive of tasting traveling with the ability to also book a tasting menu of cuisine Maghreb end path
Space is limited, reservation is required; should complete the following form, one for each participant, with their data and send it to chef
17 | INCREDIBLE INDIA: Indian Cooking Course | Restaurant Shri Ganesh (TO)
After the great success for the onset of the Cultural Association The Couscous Clan with 100% Arabs cooking class dedicated to the Arab cuisine, back by popular demand INCREDIBLE India a new cooking course, this time dedicated to the flavors of India, organized collaboration with the Indian restaurant on Via Pigafetta 15 Shri Ganesh in Turin, one of the best in town! Last evening dedicated to the traditions of Indian cuisine, Moghul and Punjabi
INCREDIBLE Mughal India> Wednesday, March 17th, h. 19:00 to 21:30 approx
Samosa - dumplings stuffed with vegetables or meat
Fish masala - fish in masala spices and coconut
Murge Tandori - Chicken Tandori
From - Vegetables stewed with masala spices and vegetables
Kheer - rice pudding with saffron
Masala chai - black tea with milk and spices
Meeting of March 17: Mughal India 
WORK IN PROGRESS ...
March 22 | The Kitchens way God | Genoa
The town of Genoa, inaugurated on March 22 a space dedicated to coexistence. For the occasion the 22 religious communities in the city be planted a tree as a symbol of their faith.
Chef Kumalé organize "The Kitchen God commands like" a lunch-conference during which we will explore the beliefs and precepts of each food tasted foods licit and illicit. The program is being developed, more information in the coming days on the pages of IlGastronomade.com
PREVIEW April ...
10-18 April | carnal pleasures | Cavour
The week of the flesh, the historic event host town of Cavour, dedicated to the Piedmontese beef, will host its eleventh edition for a new section edited by Chef Kumalo, which offers a 360 ° to the world: the program, ongoing definition, provides for the establishment of an area devoted to street food beef cattle in the kitchens of the world:
The doner kebab craft
By the kebaberia Turkish Demir Ergulu
The brochettes to marrakechienne, the tajine and merguez sausages
by the Marrakech Bistro
Asado y parilla Argentina
by the Italy Argentina
The sandwich with lampredotto
trippaio by the Florentine Leonardo Torrini
Pouring of craft beers
Beba by the brewer of Perosa Argentina
+ Organizing a series of lunches and theme dinners in the best restaurants in Cavour where chefs, farmers and butchers work together to develop their menus
Vittorio Castellani aka Chef Kumalé
Food Writer, Journalist & Consultant - Event Designer
Food eventi gastronomia ricette vino viaggi. Chef Kumale: previews, events, information and recipes
da Francesco Bonazzi Vr-