ZeroWaiste class
Bread & Baking with Grazia
-
Sourdough discard crackers – crunchy, tangy, ideal for an aperitivo or snacking
-
Pane raffermo – rustic Italian bread made with stale bread chunks
-
Vegetable pulp focaccia – colorful and rich, made with juicing leftovers
-
Herbed breadcrumbs – homemade from dried bread, perfect for cooking and topping
You’ll also learn techniques for maintaining sourdough, making hydration adjustments with leftovers, and how to organize your baking around what you already have.
Cooking with Miriam
-
Vegetable stock from peels and scraps – a practical and flavorful foundation
-
Roasted imperfect vegetables – delicious, simple, and no waste
-
Dips & spreads – creative blends using overripe or excess produce, paired with Grazia’s crackers
The focus is on technique, not perfection — cooking with intuition and awareness rather than a fixed recipe. You’ll leave with practical tips for reducing food waste at home, one meal at a time.
What You’ll Take Home
-
A sense of calm and creativity in the kitchen
-
New habits and techniques for sustainable baking and cooking
-
A selection of what we make together + printed recipes
-
A renewed appreciation for every crumb and peel
Booking below or with this link
Friday, 31. October 2025, 17:30–21:30, Event-Location Zurich Niederglatt.
8–14 persons, 150.00 CHF per person.
14 free places, bookable till 30.10.2025 23:59.
* required information