An open kitchen by the river
Together with residents and experts, the Fiumicina project initiates possible common uses along the urban riverbanks through a temporary and open kitchen situation. From 27 to 29 July 2022, an improvised kitchen will be created on the riverbank and in three sensorial, culinary and creative workshops we will share recipes with wild herbs, roots and bread and try out experimental ways of preparing food with fire and clay. Besides being a place of preparation, the kitchen is also a place of gathering and cooking is an occasion for exchange. Fiumicina invites to explore the urban natural space and to discuss common potentials, needs and wishes for a new public place at the river while preparing simple dishes.
The experiences and knowledge gained will then be translated into concepts and designs for a temporary or permanently installed open kitchen along the city’s riverbanks. Neighbourhoods and already existing activities and initiatives will be involved.
The three workshops are open to all, no previous experience is necessary.
Registration is kindly requested, but spontaneous participation is also possible. It is also possible to participate on one or all 3 days.
Meeting place: will be announced shortly
Information & registration: firstname.lastname@example.org or 0471 053636
Improvisation and construction
Wednesday 27.07.2022, 10 am – 6 pm
The first meeting of Fiumicina consist in the improvisation of building and setting up a kitchen on the riverbank. Which temporary infrastructures and utensils could be helpful and necessary to cook together, to bake bread at a fireplace or to prepare and enjoy a meal together? We want to open up spaces of possibility in a playful and open-minded way and to test and discuss them together.
Please bring appropriate shoes and work clothes, and if you would like, also your personal tools.
Spontaneous Herbs along the Riverside
Thursday 28.07.2022, 4 – 8 pm
With the experienced herb collector Irene Hager, we will identify edible herbs, berries and wild plants on the banks of the rivers Talvera and Isarco. We will collect and dry or preserve them (like for example, transforming them into pesto and/or syrup). Together we want to sharpen our perception for the often overlooked plants of our surroundings and (re)discover the rich resources of nature and its nuances of taste.
Please bring appropriate shoes, a basket for collecting the plants, kitchen scissors or pocket knife and a kitchen apron.
Experimental cooking and baking
Friday 29.07.2022, 3 – 8 pm
Together with the experienced master baker from the Patauner Bakery in Siebeneich, we want to experiment with bread doughs made from local ingredients, recipes and experimental baking methods such as an ancient hot stone or hyper-temporary oven made from local clay. Here, bread serves as a representative of the original staple food of most regions of the world. Topics such as time, quality, value and health can be discussed and explored using this as an example.
Suggestions, ideas and expertise are welcome! Please bring a kitchen apron and a need to implement your own baking ideas.