Inside the Castle of Roddi, in one of the most beautiful Italian cooking schools, a unique and educational experience for gastronomy lovers. Through practical theoretical courses you will learn the recipe of a great chef in a practical and fun way.
At the Castle there are 7 modern steel workstations fully equipped with all kitchen utensils.
Participants are always personally involved and will have the chance to taste what is being prepared, paired with a glass of wine and a white Alba truffle gill. The educational material with the recipe and the exclusive Frette apron will be given free of charge.
Each participant will be presented with a gift:
- the kitchen apron with the International Alba White Truffle Fair logo
- the recipe prepared with the chef
- the handbook “All about the Alba White Truffle”
There are 7 workstations that can be used individually or shared in pairs.
The course has a limited number of participants and a maximum attendance of 14 people.
The workstations are fully equipped with all the necessary items for theoretical and practical lessons.
A historic building of the twelfth century is the setting for a small and elegant restaurant furnished in a minimal way, played on dark tones and embellished with soft lights. Here the young chef Michele Minchillo proposes his personal idea of cooking that is based on some “commandments” declared at the beginning of the menu: “Food as a primary value; never destroy it and always respect it because it is life. Quality, the producer-consumer chain as a philosophy, that belongs to us. The territory that surrounds us, respecting the environment and the “normal” process of nature. Never abuse it, just enjoy it”. It is therefore a cuisine that ranges between land and sea with no particular ties to the territory and with a certain originality that is fully found in the intriguing Oyster – Zola – Celery – Raspberry, where fresh, iodine and acid notes meet the noble moulds of blue. The proposal charter is reasonably contained. It is flanked by two paths: Vitium of 5 courses caught between the classics of the house and In-contro of 7 dishes where the chef moves with more freedom, in which in fact is the aforementioned Ostrica. In the room the service flows smoothly and gracefully thanks to Federica Bernabini who also takes care of the cellar where we can find natural wines.