Now We Make Botifarra with Beans

13 from June 2021 from 11:30 to 12:10

Barcelona Biomedical Research Park (PRBB)

In person (by prior registration)

Botifarra with beans or beans with botifarra? Traditionally they were beans with botifarra, later they were butifarra with beans as a garnish and today legumes have ended up disappearing from our plates and many people eat animal protein at lunch and dinner. We even find "meat" preparations made from legumes (soy or pea protein) without being too aware that their format corresponds to a fashion.

This cooking and scientific knowledge workshop will deal with the evolution of cooking and consumption of pulses over the years, and will show how the trend has been reversed and how we can reverse it again to favor sustainability and health. What do pulses contribute to our health? How much protein do they have? Do they correspond to a protein of high biological value? How often do we have to eat them? What is their ecological impact on the environment?

Discover why and how you can eat pulses in different ways: traditional dishes, creams, snack preparations, as part of dough or with other formats that mimic meat, but more homemade and healthy.

Activity within the framework of the World Capital of Sustainable Food Barcelona 2021.

Tickets sold out
Ada Parellada,
Marc Puig-Pey,
Adriana Gálvez
Please note:

This activity will take place in the courtyard of the PRBB.

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