Meat Second Courses: Cooking Techniques and Pairings
Meat Second Courses: Cooking Techniques and Pairings
A course to learn how to perfectly prepare meat-based main courses: from choosing the right ingredients to mastering cooking techniques, all the way to evaluating the perfect pairings.
| DURATION | Lesson 1 |
| No. of PLACES | 12 |
| LANUAGE | Italian |
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PLAN*
- Roast pork loin, dried figs and glazed onions
- Roast veal with mustard
- Turkey roll with dates and almonds
- Cabbage rolls stuffed with sausage and dried fruit
THE COURSE PRICE INCLUDES:
✔ Ingredients, utensils and equipment
✔ Methods, preparation techniques and cooking times
✔ Creative and optimal use of food
✔ Preparation and presentation
✔ Lesson recipe book
✔ Apron included
(*)Recipes are subject to change.
The course is both theoretical and practical, requiring the active participation of each participant. There are no individual workstations: participants work in teams, collaborating on the preparation of recipes under the guidance of the chef instructor. The lesson alternates between technical explanations, practical demonstrations, and group cooking activities. At the end, the participants taste the dishes they have prepared together.
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