by Antonella Marasi | Aug 27, 2024
Milan is a city where dining is celebrated as an art form, offering a diverse culinary landscape that includes everything from cozy local trattorias to renowned Michelin-starred restaurants. But why settle for just dining when you can learn to create authentic Italian...
by Antonella Marasi | Aug 26, 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 | Aug 22, 2024
SEVEN delicious and practical recipes for a holiday buffet that satisfies all tastes! 1 Bubba's Roasted Bread Pie 2 Cinderella's friability secrets 3 Monsieur le Croque 4 Fish & Chips in flat blue world 5 The Creamy Soul of the Artichokes 6 Sweet...
by Antonella Marasi | Aug 22, 2024
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 actively work on...
by Antonella Marasi | Aug 12, 2024
Trial
by Antonella Marasi | May 14, 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,...
