In the era of inconsiderate consumerism and waste, there are, fortunately, people who can tell us how to save money buying the right, but also how to save not throwing what we have.
Chef Antonino Cannavacciuolo (one of the best chef in Italy) created a guideline for its restaurants, teaching us how much we can not only save but also earn from the correct food use that we have available.
In the course I will reveal you how much is interesting and creative to use parts of vegetables that sometimes we throw in the garbage and how many recipes you can do, reducing the weight of your trash bags at the end of the day.
Locate the structures where you can attend this course:
