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Seasonal dishes

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Free

Partially reserved

Full

90,00

Start: H 10:00;

Uniform: disposable apron and VSB headgear;

When: Check date on calendar

Program: Three hours of practical lesson in the kitchen, during which the students will realize:

  • 10/01/2020 – FAGOTTINI PREZZEMOLATI RICOTTA MORTADELLA E POLLO CON BURRO E FUNGHI
    (Impasto e tiratura a mattarello della sfoglia ai prezzemolata – Realizzazione della salsa – Chiusura dei fagottini)
  • 10/27/2020 – TORTELLONI PATATE E NOCI AL RADICCHIO
    (Impasto e tiratura a mattarello della sfoglia – Realizzazione del ripieno di noci – Realizzazione della salsa al radicchio)
  • 12/03/2020 – MEZZELUNE DI FUNGHI AI BROCCOLI
    (Impasto e tiratura a mattarello della sfoglia ai funghi – Realizzazione del ripieno di broccoli – Chiusura delle Mezzelune )

Available languages: Italian – English

Useful Information:
– Obligatory reservation.
– Materials and equipment are provided by the School.
– Comfortable shoes are recommended.
– Enrollment fee is required.
– The reimbursement fee is not foreseen for early withdrawal of the student or in the case of his complete or partial absence cannot develop the course.
– The arrival time is binding for the carrying out of the course. Delays are tolerated for a maximum of 10 minutes. After these, the service will not be guaranteed and the registration fee will not be refunded.

Gluten, Lactose and Dried Fruits are present in the rooms.

COST: € 75.00 per person.