Amazonian cassava flour (c) Luca Fanelli

Cassava in Roero

Tucupi, cassava flour and tarubá. On the background, the farmsted in Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli
Tucupi, cassava flour and tarubá. On the background, the farmsted in Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli

The cassava (Manihot esculenta) doesn’t grow up in the Roero region (Italy), but for one night was the star in Pocapaglia. Here, a group of student of the University of Gastronomic Sciences, hosted by Konstantin and Karen, could taste the true Amazonian cassava flour, the hot tucupi sauce and the tarubá.

All the three products are so important in the Amazon gastronomy, and so unknown outside this region – in particular, the tucupi and the tarubá.

The tasting. Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli
The tasting. Pocapaglia, Cuneo, Piemonte, Italy. October 2015 (c) Luca Fanelli

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