The Spain you least expect: Vanesa Bustos’ Valencian “threads of God”

The chef and a cooking instructor Vanesa Bustos will bring the Spanish flavors to the table in this edition of: In Cucina con Slow Food. A format of Slow Food Italy where Chefs of the Alliance share techniques, experiences, and values in every lesson.

By teaching this recipe Vanesa will take the attendees on a culinary trip to Valencia, sharing a preparation that links together different places and cultures.

This class will take place online on January 29 at 12 pm (CET – Rome time), and the booking can be done filling this form. It will be available for free and it will be in English, Italian and Spanish.

Sharing knowledge and values in the kitchen

Vanesa has been a member of the Slow Food Palancia-Mijares convivium in Spain since 2009. Although her desire to learn how to cook began in her childhood, her career in the kitchen started when she was 25, taking as part of the inspiration images of her grandmother cooking for a large family.

Since the beginning of her career, she has made it a priority to work in kitchens where ingredients were treated with respect, and their origins were taken into account.

She identifies herself with the values of Slow Food and in her educational work not only helps with the cataloging of food for the Ark of Taste but makes sure of sharing her knowledge within the spectrum of sustainable, local, good, fair, and clean.

An opportunity to connect with biodiversity, techniques, and history

This lesson opens the door to the opportunity of learning more than just a recipe, by exploring the origin, the techniques used in the preparation, and the use of ingredients that give flavor and take advantage of lesser-known fish and products from the Ark of Taste.

In more details about Fideuá, It is worth mentioning that it was invented in Gandía, and became notorious in Valencian cuisine, the history goes back to the early 20th century, and the name translates as “threads of God” being associated with the Arabic word fidaws. This dish differs from other forms of making noodles since it is cooked in a paella pan using fish broth instead of water and spreads the pasta all through the flat pan.


Financed by the European Union

The contents of this event are the sole responsibility of the author and the CINEA is not responsible for any use that may be made of the information contained therein.
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