This Saturday, January 10 at 3 PM at Las Planas, at the Arbre Association, 84 Henri Sappia Blvd (Nissa). Lioneu Veròla will offer Nissart students the opportunity to improve or learn Niçoise cuisine recipes using Nissart.
They will cover 3 recipes to be used for Epifania (Epiphany).
Featured will be: lu Capons (stuffed cabbage leaves), li sardinas farcidi (stuffed sardines), and la corona dei reis (king’s crown-shaped brioche).
For these recipes, local products will be used, particularly olive oil from Cimiez and Rimiez (in Nissa) produced by the Arbre association, honey from Mount Vinaigrier (produced by Arbre), and candied fruits from the region.
Lioneu Veròla, a Nissart theater actor, will also introduce participants to the vocabulary of cooking in Nissart.
