by Antonella Marasi | Dec 20, 2023
With seaweed, rice, fish, mats, wasabi, sesame, chopsticks and many different ingredients, including vegetarian ones, we learn together the tools and basics to make the famous maki, uramaki and sashimi. After this lesson, and maybe a trip to China Town to equip yourself with...
by Antonella Marasi | Dec 12, 2023
Although leavening is a long process this evening, we will reveal all the secrets for successful bread-making even with home ovens. We will prepare some dough that you will finish rising at home but we will see what happens afterwards during cooking...
by Antonella Marasi | Dec 12, 2023
A lesson to give an initial overview of meat, types and its main cuts. 3 recipes will be created which will allow you to actively put into practice the techniques for preparing the various cuts and their cooking. – Roast chicken...
by Antonella Marasi | Dec 12, 2023
A lesson to orient yourself among the first Italians between rice and flour. Fresh pasta: a dough based on semolina flour and one based on eggs. The prince of risottos: saffron risotto The thousand formats from north to south of dried pasta and the prince of his...
by Antonella Marasi | Dec 12, 2023
The recipes will allow you to actively learn and put into practice the main cutting and cooking techniques that will be used for subsequent lessons. The lesson ends with the tasting of the dishes prepared (water and wine in...
by Antonella Marasi | Dec 5, 2023
Brunch: the name is the fusion of breakfast and lunch and comes from the mix between breakfast and lunch which originates in the aristocratic habits of the English nobility who met for a buffet after hunting trips. However, it is in the United States that...
