La Reale Milanese rib
The unpronounceable veal ossobuco
Farmyard animals
White meats, how to make them appetizing?
Innards, are they good for you?
A cooking class in which to retrace traditional recipes
A cooking class in which to retrace traditional recipes, understand the importance of seasonality as a sustainable key to understanding the kitchen and the care in search for small producers and fresh raw materials. Through theoretical and practical moments, you will have the opportunity to cook together with Daniel Canzian and acquire new skills, as well as learn how to make some recipes just like a real chef would. A theoretical handbook, an apron and a chef's hat complete the kit that is given to each student before entering the kitchen.
Mackerel, anchovies, scabbardfish, sardines, that's the future
Flatfish
Geography of fish soups
A cooking class in which to retrace traditional recipes
