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 […]

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

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 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