The course with chef Alessio Bottin is concived to look into the burocratical and legal side of this food truck activity and also into the cooking and preservative methods of the street food.

During these two days, you will focus on:

– Definition of “street food” in Italy,
– Basic knowledge of the Italian legislation on the streef food world (equipments you need to have in the truck, the menu, the packaging design).

About the food preparations:

– Different types of bread
– Sfogliatella dessert
– Basic sauces and their variations
– Precooking and storing techics for chicken, guineafowl, rabbit meat
– Vegetable preparation
– Lamb Bon bon with mais and ham
– Banalmente, sea & earth
– Octopus, peppers and habanero
– Chioggia style paccheri pasta & saor
– Pastin & scottona
– Apple, polenta, fig
– Goat cheese, pumpkin, chocolate

Who this course is addressed to?

The course is dedicated to owners of food truck, kiosk and restaurants that want to experiment a new way of serving their food.

What’s included in your tuition fee:

Participation, coffee break, lunch break.

At the end of the course you will get a certificate signed by the teacher.

Time schedule:

Day 1

8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the first day class

Day 2

8.30 welcome
9.00 morning class
13.00 lunch break in Hangar78
14.00 afternoon class
17.00 end of the class