A cooking class entirely dedicated to rice and risotto, exploring the differences between Veneto and Lombardy, how to choose the right rice for each preparation, and how to master the mantecatura technique. Through both theory and hands-on practice, you will cook together with Daniel Canzian, preparing traditional risottos and contemporary interpretations while learning techniques and tips worthy of a true chef.
Before entering the kitchen, each participant receives a kit consisting of a theory booklet, an apron, and a chef’s hat, to fully experience the course in first person.
