The Italian variety of chili oil (olio di peperoncino) originates from the southern region of Calabria. Often added to dishes, sauces, salads, or served with cheeses and antipasto.
We invited Valeria to come and show us how to make our own, utilizing our garden produce to create it all from scratch.
Join us and learn this traditional italian recipe.
Valeria : Specializing in “Natural organic substances” and “steam distillation of officinal plants” developing my dissertation about aromatic herbs and essential oils.
Join us on:
- 1 July
- 8 July
- 15 July
- All of August