This Sunday, November 17, at 3:00 PM at the Cours de Coarasier (òc) in the old school, Place Félix Giordan in Coarasa/Coaraze, Lioneu Veròla will offer Coarasier and Nissart students the opportunity to perfect or learn recipes of Niçoise and Gavot cuisine using the Nissart and Coarasier languages. The 9th workshop will take place this Sunday with 15 students who will work on 3 recipes.
In the spotlight will be: “lo tian ai tantiflas e bolets” (potato and mushroom tian), a seasonal dish at the moment, “lu cees au pen de poarc” (chickpeas with pig’s foot), and a dessert wrapped in chestnut leaves and, of course, grilled chestnuts.
To make these recipes, only local products will be used, particularly the olive oil from Cimiez and Rimiez produced by the Arbre association, “chanterelle” mushrooms picked in Lantosque by Miquela, and chestnuts from Coarasa and its surroundings.
Cristòu Daurore, a Coarasier (òc) teacher, will be responsible for introducing all the Nissart speakers to the Gavot dialect of Coarasa, which is part of the Occitan language like Nissart, through the vocabulary of cuisine.
This event will be, just like radio, guided tours, or Nissart theater, a moment of linguistic immersion necessary for these enthusiasts of Nissart and Coarasier (òc).
