This culinary journey will lead us to discover how centuries-old traditions blend with the most modern gastronomic innovations of the Masters of Italian cuisine, who will reveal the secrets for creating unique dishes.
During the course, which will be held entirely in Italian, the students, under the guidance of the teacher, will prepare together one or more dishes of the rich Italian regional gastronomic tradition, associated with a typical wine.
Food preparation will offer the opportunity to speak in Italian, tell the story of the dish, socialize and have fun.
Programme
11.09 Zuppa di Pesce (con lo Chef Diego Morelli “Ristorante La casa di Erminio”)
18.09 Ravioli del plin in sugo d’arrosto (con lo Chef Riccardo Lucque “La collezione”)
25.09 Piatto dello chef (con lo Chef Jovo “Ristorante Kogo”)
02.10 Piatto dello chef (con lo Chef Stella Michelin Marco Veneruso “Four Seasons Hotel”)