A morning that starts early together with our chef researching and selecting the best pieces according to season from the market in via Fauchè, the fishmonger and the supermarket. After the shopping, which will be done all together, we return to the kitchen to understand how to clean it, prepare it and use it best to end the day with a rich lunch […]

A journey to learn more about the meats that make up our menus, from farming to the table: food, nutrition, history, recent news, intensive and sustainable farming, how and when to buy meat, from red to white meat and game. different recipes to better enjoy each type of meat. From the selection of ingredients, through preparation, […]

With Lorenzo Pozzi, chef and pastry chef who loves great leavened products. In this lesson you will learn the theory and make the typical Meneghino panettone in practice, putting your hands in the dough to make it. Participants will work actively to create a dough which they will then take home to complete the processing and […]

Oven leavening: bread, focaccia, breadsticks, pizza, crackers. Leavening in your own kitchen following 3 simple rules: conditions, fermentation, time.