Ladoubanjiang, fermented broad bean and chilli paste in El Farró
Sichuan's spicy soul, fermented with Jenny Chih-Chieh Teng.
- From €8
El Farró a través del carrer Saragossa
An essential workshop exploring Ladoubanjiang, the fermented broad bean and chili paste central to Sichuan cuisine. Uncover artisanal processes, master the technique, and craft an ingredient of profound, complex flavor. Dive into the alchemy of fermentation.
The Planns tip
Bring a sterilized glass jar. The workshop allows participants to bottle leftover artisanal production to continue the process.
Practical info
Thursday: from 18.00 h to 20.30 h · General admission: €14.31 + Ingredient supplement: €8 Reduction and subsidy of course fees, enquire at the centre — Prior registration required Limited places
The venue
El Farró a través del carrer Saragossa
Carrer Saragossa: El Farró's vital artery, amidst century-old facades.
Starting from Carrer Saragossa 1, embark on a journey through El Farró's backbone – a neighborhood balancing artisan sobriety with residential echoes. Centuries-old facades along this street showcase discreet architecture, enriched by floral motifs or wrought-iron railings that define the area's identity. Once a main thoroughfare and commercial hub, this axis connects a network of streets where neighborhood life still thrives. Further down, at number 29, Vil·la Urania stands – a cultural space rooted in scientific outreach, a testament to its diverse historical layers.
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