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Preparazione in cucina con tecniche di cottura diverse tra rosolatura, vapore e sottovuoto, esempio pratico del corso Le tecniche di cottura di Daniel Canzian

Firing techniques

€180,00
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Firing techniques

Steam, yes but how?
The secrets of browning
Stewing
Salt cooking
Vacuum cooking

A cookery course in which you will retrace traditional recipes, understand the importance of seasonality as a sustainable key in cooking, and care in the 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 technical skills, as well as learn how to make some recipes just like a real chef would.

Informations
Each course will last 2 hours, from 18:00 to 20:00, 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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