Tapahtuma > IN THE KITCHEN WITH TYPICAL PRODUCTS AT VICENZA'S UNIVERSITA’ DEL GUSTO: ASIAGO DOP CHEESE

IN THE KITCHEN WITH TYPICAL PRODUCTS AT VICENZA'S UNIVERSITA’ DEL GUSTO: ASIAGO DOP CHEESE Vicenza is known throughout the world as the City of Palladio and its wealth of Renaissance buildings designed by the famous architect. Vicenza is one discovery after another, including its many local products which make up the base of one of the richest culinary traditions in Italy.
 
Asiago Cheese Course - 14/10/2015 - Chef Marco Perez -  € 90,00 + VAT
A tasty cheese has been produced on the Asiago upland, one of the most popular mountain areas in Veneto, since the year 1000. It was initially made with the milk of sheep and later cow's milk was used. The destiny of Asiago Dop cheese, one of Italy's most world-famous products, originated in these places. The cheese is now produced throughout a vast area in Veneto which includes mountains, foothills, the neighbouring plain and even the nearby shepherd mountain huts in Trentino.  The Asiago Dop that is closest to the original tradition with its more intense and enticing taste, is the matured variety. Fresh Asiago, with its sweet and soft flavour, characteristics that have favoured its international popularity, is also much appreciated. All types of Asiago can be successfully used in the kitchen: from hors d'oeuvres to wonderful pasta and rice dishes, as an accompaniment to meat and even as an ingredient in original desserts.
During the course, an expert chef will assist the students in the preparation of the following recipes:
  • Sfogliatine croccanti all’Asiago, verdure saltate e pancetta (Crispy Asiago tartlets, pan-tossed vegetables and bacon)
  • Lasagnette ai piselli, fonduta leggera di Asiago, cicoriette e acciuga (Lasagnette with peas, light Asiago fondue, chicory and anchovies)
  • Petto di faraona, fave e Asiago, patata cremosa e cenere (Guinea-fowl breast, broad beans and Asiago, creamed potatoes and ash)
At the end of the lesson, the prepared dishes will be tasted together with wines from Doc zones


Operatiiviset lisätiedot
Dates: 14/10/2015
Price: € 90.00 + VAT
Lesson timetable: from 9:30 to 12:30
Participation conditions: Minimum 15 people – maximum 20 people
The Chef also speaks English and German
For information and enrolment info@universitadelgustovicenza.it
  • Via Piazzon, 40
    Creazzo (VI)

ESAC


The Università del Gusto (a division of ESAC Spa) is a specialised Training Centre for the catering and food sector industry. The project originates from the desire to contribute, with highly specialised training courses, to professional growth in the catering sector. In other words, to that set of companies and operators which constitute the main reserve of Italy's great wine and food patrimony.
Yrityksen yhteystiedot
Via L. Faccio, 38
36100 - Vicenza (VI)
+390444964300 www.universitadelgustovicenza.it
Lisätiedot
Vicenza is known throughout the world as the City of Palladio and its wealth of Renaissance buildings designed by the famous architect. Among the most famous buildings are the Teatro Olimpico and the Basilica Palladiana, but the entire historical centre of this city, located just 70 kilometres from Venice, is worth a visit. In fact, Vicenza is on the Unesco list of World Heritage Sites.
Vicenza has other "masterpieces" just waiting to be discovered: the many local agro-food products on which one of the richest culinary traditions in Italy is based. For this reason, the Università del Gusto has decided to organise special courses focussed on the territory's patrimony of wine and food specialities.
Expo 2015, an exhibition specifically dedicated to the theme of "Feeding the Planet", could be the right opportunity to discover them.
The symbol of local gastronomy is “Baccalà alla Vicentina”, an old, historical dish (dating back to the mid 1400s) made with stockfish directly from the Lofoten Islands in Norway. All the other traditional recipes, however, are based on products typically grown or produced in the area and which enhance local dishes with their extraordinary flavours and perfumes. And the programme that we are suggesting for Expo aims at getting to know them better.
Accompanied by a qualified expert chef, you will have a unique experience in a professional kitchen fitted out just like the most modern of restaurants. You will prepare a series of high-level dishes, easy to repeat in your own home or, if you are in the business, at your restaurant.
After having learned how to cook them, you will be accompanied in their tasting together with the territory's best wines. A chance to savour the local production in syntony with the great Expo Milan event.
The cooking classes will take place at the Università del Gusto, the food training centre belonging to Confcommercio Vicenza, an association of business, tourism and service companies.   
Professionals and cooking enthusiasts alike will learn to prepare “Baccalà alla Vicentina” (12 May 2015) and recipes using “Marostica cherries (12 June 2015); White Asparagus Dop from Bassano (18 May 2015) and Asiago DOP cheese (14 October 2015).
Kalenteri Expo Veneto

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