by Antonella Marasi | Nov 15, 2024
History, technique, theory and practice of a food that is also culture. The history of sushi. The raw materials. the necessary tools. The main preparations. The preliminary operations of the sashimi, cutting and presentation. Preparation and cooking of rice. Someone...
by Antonella Marasi | Nov 15, 2024
Each participant has a single workstation and over the course of the entire morning (the lesson lasts approximately 4/5 hours) you will make the following basic pastry doughs (which you will then take home): Cream puffs Shortcrust pastry and derivatives Sponge cake Almond cake Chocolate Cream...
by Antonella Marasi | Nov 15, 2024
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,...
by Antonella Marasi | Nov 15, 2024
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 meats, from red to white meats and...
by Antonella Marasi | Sep 26, 2024
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,...
by Antonella Marasi | Sep 26, 2024
Oven leavening: bread, focaccia, breadsticks, pizza, crackers. Leavening in your own kitchen following 3 simple rules: conditions, fermentation, time.
