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Polpo arrostito con cipolle e fondo di cottura servito in piatto materico, esempio del corso di cucina dell’Adriatico e lavorazione del pesce dello chef Daniel Canzian

Adriatic in the pot

€180,00
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Adriatic in the pot – A sea to discover Mackerel, anchovies, scabbardfish, sardines, that's the future Flatfish Geography of fish soups A cooking class in which to retrace traditional recipes, understand the importance of seasonality as a sustainable key to understand 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.
Informations
Each course will last 2 hours, from 10:00 to 12:00, in which you will learn about the raw material and its cooking through the preparation of dishes by Daniel Canzian in the restaurant's kitchen.

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