Inside the Castle of Roddi, participants enjoy an authentic experience guided by a chef, during which some of the most iconic recipes of the Piedmontese tradition are prepared, representing the gastronomic culture of the Langhe, Monferrato, and Roero.
The course lasts approximately 2 hours and takes place in a professional setting with fully equipped modern stainless-steel workstations. Upon arrival, each participant finds their station already set up with all the necessary tools. The experience continues with the guided preparation of the dish alongside the chef, supported by a simultaneous translation service to ensure the involvement of all guests.
At the end of the lesson, participants take their seats to taste the prepared dish, accompanied by a carefully paired local wine.
There are 7 workstations, which can be used individually or shared by two people.
Each workstation is fully equipped with everything needed for both the theoretical and practical parts of the lesson.
The Alba White Truffle is not included and, for those who wish, will be charged separately according to the daily quotation of the Truffle Market Exchange.
The event is simultaneously translated into English.
THE INSTRUCTOR: MARGHERITA GIAMPICCOLO
My name is Margherita. I love to smile and make people smile, and I believe that a well-cooked dish, carefully plated, is a source of joy.
I graduated in Literature, but later chose cooking as my profession. In 2015, together with my husband Luca Guastini, I opened Trés restaurant in Trezzo Tinella. I learned from my grandmother Mariola that good things take time, from my grandmother Albertina how to make fresh pasta, and from Davide Palluda, a Michelin-starred chef in Canale, professionalism, precision in the kitchen, and respect for raw ingredients.
I love traveling, walking, photography, reading, observing, and discovering different culinary traditions, because I believe that others always enrich us. The nectar of the gods is undoubtedly bread, tomato, and basil.
Trés Ristorante – Trezzo Tinella
THE RECIPE
The Raviolone Uovo San Domenico is a large stuffed fresh pasta raviolo, with a whole egg yolk at its center. During cooking, the yolk remains soft and, when cut open, it flows out, creating a creamy and visually striking natural sauce.
