Alberto Quadrio, Executive Chef of the L’Aurum restaurant at L’Albereta Relais & Châteaux in Franciacorta, recently held a training session for students of the advanced professional chef course at the Congusto Institute. The meeting, part of the Institute’s educational path, focused on the importance of promoting local products through authentic and innovative cuisine.
Quadrio, known for his reinterpretation of "pasta in bianco" (plain pasta), an iconic dish at Portrait Milano, illustrated his gastronomic philosophy: a synthesis of impeccable technique and a deep connection with the territory. During the session, the chef addressed key themes for contemporary cuisine, such as the enhancement of local ingredients, using examples like the sardines from Montisola, a symbol of the gastronomic tradition of Lake Iseo. Through a technical and practical approach, he showed how to transform simple raw materials into refined creations, while respecting their origin and quality.
Technical and practical field training
The training session was highly operational, with direct involvement from the students. Quadrio guided exercises on plating techniques, flavor balancing, and the creative management of raw materials. His focus was on "respect for the ingredient," demonstrating how knowledge of organoleptic characteristics and careful handling can make the difference in constructing a dish. The students worked closely with the chef, honing technical skills and receiving valuable personalized feedback.
Congusto Institute: training with professionals of excellence
This session is part of the training offer of the Congusto Institute, which stands out for the quality and advanced level of its curriculum. Through collaborations with prominent professionals such as Alberto Quadrio, the Institute aims to train well-rounded chefs capable of facing the challenges of the restaurant sector with solid technical skills and a modern vision.
The experience underscored how the connection with the territory represents not only a gastronomic value but also a strategic element for building a professional identity. Thanks to training sessions like this, the Congusto Institute confirms itself as a point of reference for those who wish to combine tradition, technique, and innovation in their culinary career.
