In the context of the [L’Italie à Table fair](https://www.italieatable.fr/) taking place this weekend in Nice on the Promenade des Anglais, you can attend a culinary workshop on Sunday, June 1st, from 12:30 PM to 1:30 PM, centered around the niçoise salad under the aegis of the Cercle de la Capelina d’Or and the Label Cuisine Nissarde.
Indeed, five enthusiasts of Niçoise cuisine have responded to the organizers’ invitation to come and present the niçoise salad in their own way. With the same starting basket, containing ingredients from the Label Cuisine Nissarde recipes, they will interpret their vision of this emblematic salad from the Niçoise heritage.
Some are members of the Cercle de la Capelina d’Or and/or the technical committee of the Label Cuisine Nissarde, like Laurence Duperthuy-Stramigioli from the culinary blog [Variations Gourmandes](https://variations-gourmandes.blogspot.fr/), Franck Viano, winner of the Azurean edition of the show “Un dîner presque parfait,” or Alex Benvenuto, author and manager of Sourgentin; also, chefs labeled “Cuisine Nissarde” like Daniel Silvetti from Restaurant Lu Fran Calin and Luc Salsedo, chef of [his establishment in Nice](https://www.restaurant-salsedo.com/fr_FR/), will offer to observe their dish’s preparation and presentation.
For Laurence, it will be a presentation for which she reserves the surprise, Daniel will prepare a classic niçoise salad, for Luc it will be in a terrine style, while Franck Viano will design his niçoise salad millefeuille, which he served as a starter on the show. While the dishes are being prepared, Alex will recount the history and stories of this emblematic salad of Niçoise cuisine, which, without a doubt, will be in “good hands.”
