How to bring good food and forgotten flavours to everyone in every moment?
A demo masterclass to discover the philosophy of chef Alessio Bottin. A cuisine that enhance raw materials thanks to innovative cooking and preservation methods. Made in Italy seasonal materials treaten according to their biochemical carachteristics and new cooking techniques which can preserve their organoleptic properties.
Garantuee the shelf life without using chemicals is possible!

The two day program:
Preparations:

cooking with hydrolats essential oils, from starters to desserts.
Earth Menu
Pineapple and sage essential oil hen
Risotto for every moment
Rabbit roll cooked on satureja hydrolats
Meringue and Liquirice Semifreddo with mint hydrolats
Sea Menu
Scallops on sea cicada foam
“Senatore Cappelli” flour home made tagliolini cooked on sea water and dill hydrolats
Creamy large shrimp (mazzancolle)
Terrine
Soleil

To who is the course addressed?

The course is dedicated to professionists that want to experience a technological cuisine focused on raw material and preservation tecnniques based on innovative cooking methods.

What’s included in your tuition fee:
Participation, recipe book, coffee break, lunch break and final tasting.
At the end of the course you will get a certificate signed by the teacher.

Course schedule:

Day 1
Ore 8.30 welcome
Ore 9.00 morning class
Ore 13.00 lunch break in Hangar78
Ore 14.00 afternoon class
Ore 17.00 end of the first day class

Day 2
Ore 8.30 welcome
Ore 9.00 morning class
Ore 13.00 lunch break in Hangar78
Ore 14.00 afternoon class
Ore 17.00 end of the class