A cooking school that, through theoretical and practical courses, will teach some of the most emblematic recipes of the Langhe, Monferrato and Roero tradition as well as the great iconic dishes created by top national chefs.
The workstations at the cooking school are fully equipped with all the necessary items for theoretical and practical lessons.
The experience will end with a tasting of the dish, on which the Alba White Truffle will be sliced, paired with a glass of wine.
Each participant will be presented with a gift:
the Frette kitchen apron with the International Alba White Truffle Fair logo
the recipe created 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 in compliance with the distance required by anti covid-19 regulations.
The workstations are fully equipped with all the necessary items for theoretical and practical lessons.
Half Italian and half Dutch, Eugenio Boer grew up in the Netherlands, in Voorburg, until the age of 7, when the family moved to Italy, in Sestri Levante (Genoa), to follow his father, who was then a commercial agent. His passion for cooking began at a very early age, when Eugenio was only three years old and began to roll the dough with his maternal grandmother, a professional cook, who had moved to the Netherlands carrying along her Imperia kneading machine.
Extensive training experience in Italy and abroad, commitment, study and a profound knowledge of Italian regional traditions led him to open his own restaurant in Milan [bu:r] in June 2018, whose sign dispels any doubts about the pronunciation of his surname.