Событие > IN THE KITCHEN WITH TYPICAL PRODUCTS AT VICENZA'S UNIVERSITA’ DEL GUSTO: MAROSTICA CHERRIES

IN THE KITCHEN WITH TYPICAL PRODUCTS AT VICENZA'S UNIVERSITA’ DEL GUSTO: MAROSTICA CHERRIES 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. Marostica Cherry Course – Chef Marco Perez – 12/06/2015 - € 90,00 + VAT
The Marostica cherry was one of the first Italian cherry varieties to obtain European IGP Recognition, which identifies the characteristics of this product grown in a well-defined geographical area.  The varieties of cherries that come from this area, with the splendid town of Marostica as its centre, boast an extremely hard pulp and a colour that can vary from bright to dark red. It is the intensity of its flavour that makes Igp Marostica cherries an excellent ingredient to accompany meat and cheese and to be used in sweets. A historical curiosity: the oldest document testifying the production of Marostica cherries dates back to the mid 1400s and, since then, this fruit has become more and more popular and its cultivation increasingly more widespread. Merit also, as already mentioned, to the characteristics that allow Igp Marostica cherries to be used in a large number of dishes.
During the course, participants will be accompanied by an expert chef in the preparation of the following recipes:
  • Cremoso di caprino di Montegalda, ciliegie di Marostica al timo, insalatina e pinoli (Cream of Montegalda goat's milk cheese, Marostica cherries in thyme, salad and pine nuts)
  •  Filetto di manzo “Pil Pil”, salsa alle ciliegie di Marostica, patata alle erbette di campo (“Pil Pil” beef fillet, Marostica cherry sauce, potatoes with wild greens)
  •  Guazzetto di cioccolato, sorbetto alla ciliegia di Marostica e meringa (Chocolate sauce, Marostica cherry sorbet and meringue)
 At the end of the lesson, the prepared dishes will be tasted together with Doc Colli Breganze wines, one of the most suitable wine-making areas in Vicenza.


Другая рабочая информация
Dates: 12/06/2015
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.
Контакты предприятий
Via L. Faccio, 38
36100 - Vicenza (VI)
+390444964300 www.universitadelgustovicenza.it
Другая информация
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).
Календарь Expo Veneto

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