taste workshop tasting

The many flavors of gua bao, China’s most delightful sandwich

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Torino, Italy

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September 29th at 11:00 in your time zone


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28 Places available

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In this workshop, gua bao is not just a dish, but a collaboration and a platform for innovation: Chefs Silvia and Piero Ling of Zheng Yang and chef Domenico Volgare of Fuzion Food (both restaurants are in Turin and part of the Slow Food Cooks’ Alliance) join forces to push the envelope of zero-waste cooking, presenting their thoughts on how traditional recipes can be reinterpreted in countless ways to satisfy different tastes and sensibilities.

The tasting line-up

 Here are some of their variations on gua bao, the typical sandwich of Fujian made from a single piece of soft, white, steamed bread folded on itself:

  • Traditional gua bao with pork belly.
  • Vegan gua bao with Chinese vegetables and locally grown shiitake mushrooms, to demonstrate how to reduce vegetable waste in the kitchen.
  • Last but not least, a sweet gua bao with red adzuki beans, a popular legume in China.

Chef Volgare of Fuzion Food will also introduce us to his concept of “melting food”—an alchemical fusion of local tradition and Asian cuisine that gives rise to new flavors—with his interpretation of focaccia barese, made with flours from the Slow Grains network and topped with cherry tomatoes.

This event is on sale on our website until September 24. During Terra Madre, you can check in with Events Reception to find out if there are still tickets available.

Terra Madre Salone del Gusto is presented by Slow Food, the City of Turin, and the Piedmont Region. We look forward to seeing you at Parco Dora in Turin from Thursday, September 26 – Monday, September 30. Through food, we can rediscover ourselves as part of nature. #TerraMadre2024.

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Event location:
Piemonte – Torino - Parco Dora, Parco Dora – Cucina dell'Alleanza
Ingresso Corso Mortara - Torino (Italy)
GPS: 45.0901115, 7.672939

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