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: ANNA BUGANE’
I’m Anna, my studies have brought me to know the world of restaurants in every aspect, from being a dishwasher, a waiter, to being sous chef.
At this moment I decided to combine the hospitality and cuisine of the area in my small B&B in Alta Langa, where I chose to live.
Beauty and goodness are the things that inspire me and make me happy, and put them in a dish I prepare is my satisfaction.
The hands that cook tell stories, so mine tell an indissoluble bond with the territory and the passion for vegetable cuisine.
I have always lived in the kitchen, my teachers has always been women, mothers, grandmothers and professional Chefs who over time have handed down to me a knowledge that I love to share.
THE RECIPE
Hazelnut meets truffle in a journey that moves from savory to sweet, enhancing the flavors of the region. It begins with a carrot and hazelnut soufflé served with Castelmagno cheese fondue, and concludes with a soft hazelnut cake accompanied by a delicate Moscato zabaglione.
