Page 16 - ARUBA TODAY

A16 LOCAL
Thursday 21 sepTember 2017

‘Cas Speransa Dishes’, and found myself into modern cooking to pre- chikito and yambo. Our Working on the land.
Nobo’ asking my granny how to serve this diamond of cul- generation does not know from the Italian or other for-
prepare traditional dishes ture. Italians may have their how to cook with our own
with local veggies. We zucchini and tomatoes, but veggies, we often are kings eign gastronomy, but what
Continued from Page 14 need to implement them Aruba has her concomber in preparing meals coming about our own culture?”
His drive is contagious
and creates a curiosity to-
wards the real taste of lo-
cal gastronomy. “In my
opinion three ingredients
are necessary to develop
social enterprise: the social
aspect, the environmen-
tal aspect and support of
economic pillars, in Aru-
ba’s case, tourism.”
If you wish to see Cas Spe-
ransa Nobo for yourself
and buy some real local
crops, you are welcome
at Alto Vista 52 between 1
and 4pm daily, except for
the weekends.
Facebook: Goshen Sus-
tainable Development
Corporation VBA.q