Each participant has a single workstation and throughout the morning (the lesson lasts approximately 4/5 hours) you will make the following basic pastry doughs (which you will then take home): Cream puffs Sponge cake Tart Brisé Chocolate cake Cream Pastry chef

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, […]

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 […]

Each participant has their own individual station. Over the course of the entire morning (the lesson lasts approximately 4/5 hours), 3 flours will be used (00, semolina and 1 alternative flour): their different uses and different results. Eggs, basic doughs with and without egg, the most common cuts. Rolling pin vs sheeter and pastry board. You will also learn what […]

Milanese cuisine through tradition and modernity, an ever-present practicality typical of Milan and its surroundings. - The Viennese was better with the handle. - Mondeghili, iconic reuse-style evergreen meatballs. - Yellow risotto with Sunday boiled broth. - The austere busecca with white […]