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 Frette 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.
Faithfully embodying the restaurant’s philosophy, Chef Stefano Sforza, born in 1986, offers a cuisine that is clear-cut, with precise flavours and well-defined tastes.
Without too many tricks, straightforward and clean, where you should “remove” rather than “put” (as the master Gualtiero Marchesi used to teach), because adding an extra ingredient to give an unwanted complexity is a skill that everyone can have, while leaving only well-researched flavours on the plate is an attitude that only a few have. Stefano’s cuisine is based on a combination of territoriality, innovation and pragmatism, with a menu that changes according to the products’ seasonality. From his masters, from Pier Bussetti to Alain Ducasse, he learnt rigour, respect and discipline, prior to cooking. The basics, first and foremost. After more than 15 years of experience, after Bellevue in Cogne, Del Cambio in Turin, Trussardi alla Scala in Milan, after three years at the Turin Palace, he joined the Cometto family project and arrived in Opera as Executive Chef. Apart from the menu à la carte, there are two other menus: one is for vegetarians, where Stefano expresses his penchant for vegetables and plays with cooking and textures, and the other is the “Opera” menu where you will be guided by the chef along a creative journey that gives free rein to his creativity and expresses the restaurant’s entire essence.