Favelous presents: Culinary myths debunked

The truth about Lambrusco and Bolognese

21 jul 2013

Everybody knows certain typically Italian specialties, except that they are not Italian at all. Chef Andrea Sossi and sommelier Barbara Summa have made the real thing, for us to taste. On the menu was: Lambrusco, spaghetti bolognese and other specialties from the Emilia-Romagna region. They explained how the myths around this wine and dish started and changed your vision on Italian food.


Spaghetti - Picture found on [http://www.flickr.com/photos/kjgarbutt/5481653934/in/photolist-9moV59-9moUJJ-ctt7eW-9q9AtF-e2eAar-yyT7w-r2ib8-6xS7Nj-Gc2oZ-5KdCfh-7gQb9s-5KdBiE-E5Sod-8jaH2a-bAqfgH-57MvCY-PQvY1-7xKtdJ-6hjKZS-7pETM6-7pET8T-2S2oG3-7B7o6n-psWgg-7GVMym-ss6eX-pVvdp-9fCtoa-7uUAV1-95prYS-95ms6K-95mrci-95pwxY-buWZYr-8eicvv-99SwEn-95pvwU-8hLpEk-8hKuXn-8hKBcK-8i6zMA-8i3jqk-8i7QAF-8hPzxf-8i6Dwh-8hKsiP-8iVsye-7auq8Q-qJMCZ-6TrXbz-6XsqS2/ Flickr, made by Kurtis Garbutt Picture found on Flickr, made by…


Favelous was the Freezing Favela's pop-up canteen, runned by Andrea Sossi and Robert Bochove. They served honest, seasonal, affordable food and hosted workshops.

Freezing Favela

Freezing Favela was a temporary city at Mediamatic Fabriek. The space is big, unheated, and the roof leaks. Designers, cooks, and other makers had claimed part of this space as their own. In the Favela you could make tosti's from scratch, bricks from old newspapers, furniture from cardboard, and prepare food with ingredients from the aquaponics farm. Favela-citizens gave workshops and organized events and meals.