CUESA | Market to Table Demo: Renato Sardo and Dario Barbone, Baia Pasta

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Sat 8am–2pm | Tue & Thu 10am–2pm

Renato Sardo and Dario Barbone, Baia Pasta

Sunday, August 6, 2017 - 12:00pm to 12:45pm

Join us at CUESA’s Jack London Square Farmers Market in Oakland  for a Market to Table Cooking Demonstration with Renato Sardo and Dario Barbone of Baia Pasta featuring the seasonal bounty of the Jack London Square Farmers Market.

For 8 years, Renato was the Director of Slow Food International, an organization that promotes local, sustainable and fair food worldwide. Upon moving to CA, Renato helped organizing national and local Slow Food events for the San Francisco chapter, where he met and eventually partnered with Dario.  Baia Pasta is their life-project to convert Slow Food theory into practice : to make delicious food that is also good for the people who grow/produce it, and good for the Earth.

Baia Pasta was born when Renato learned that most of the wheat used by Italian pasta makers is grown in North America, and it was nearly impossible to find quality dry pasta made here.
 Baia Pasta combines the art of traditional Italian pasta making with great American-grown grains: its traditional short cuts of pasta are available in 5 different organic flours (durum, whole durum, spelt, whole spelt, and whole khorasan wheat).   Renato and Dario are inspired by their roots in Piemonte (Northern Italy), where food is a passion, a language, an emotion.  They are also inspired by the Bay Area food scene and the many local artisans/chefs/retailers/farmers who are doing their part to make good, real food accessible and by doing so, inspiring a transformation in production practices and the way we eat. 

All demos take place at the CUESA Classroom (in the Palm Plaza at Embarcadero West and Webster Street, adjacent to the Info Booth) and are free and open to the public, with samples and recipes for all.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »