Cooking School
La Mezzaluna Cooking Classes in Tuscany
Barga
(Lucca)
Courses: Amateur Accommodations: Apartment Hotel - B&B | |
Have fun and join my cookery lessons at La Mezzaluna Cooking School in this beautiful part of Northern Tuscany. Combine cooking and wine tasting and learn all the basic Italian cooking techniques and... more |
Cooking School
COOKING ATTITUDE
Imola
(Bologna)
Courses: Amateur | |
The best Italian food is our mood. Grandmothers' classic recipes and modern ones for timeless worker women are the topics of the courses. From Tortellini to Sword-fish Carpaccio: You have only to... more |
Cooking School
The Cooking Loft
Albinea
(Reggio-Emilia)
Courses: Amateur | |
At the Spazio Torricelli The Cooking Loft has its premises, a place dedicated to the passion for cooking and to the practical preparation and tasting of both traditional recipes and also special and... more |
Cooking School
Pietro D'Agostino Cooking Lab
Taormina
(Messina)
Courses: Amateur Professional | |
more |
Cooking School
La Palestra del Cibo - Cooking Gym
Turin
Courses: Amateur Professional | |
Improving your English is a must nowadays. Why not do it through food? The La Palestra del Cibo – Cooking Gym is organising courses and individual lessons of cooking and tasting in English. There... more |
Looking to spice up your culinary skills in Berlin? Look no further than the variety of cooking classes available in the city.
From vegan to Indian cuisine, there is something for everyone to enjoy. Whether you're a beginner or a seasoned chef, these classes offer a fun and educational experience. Goldhahn und Sampson even offers classes in English for those looking to expand their cooking knowledge. Immerse yourself in French cooking and culture with Ratatouille's classes, taught in German and French. With a pleasant atmosphere and trilingual options, these cooking workshops are sure to inspire and relax all participants. Come join in on the fun and create delicious dishes from scratch!
Questo paragrafo è stato generato da sistemi AI sulla base di fonti esterne, non è detto che trattino di strutture ricettive presenti in questo portale e in certi casi potrebbero dimostrarsi non accurate o non corrette (da qui puoi consultare le fonti). Aggiornato il 03/04/2024.
Venetian Art History
Venezia (VE)
Istituto Venezia | |
from:
8 May 2024
Duration:
6 weeks | |
With our art history teachers, you will explore the works of famous Venetian painters and architects. The course is 3 hours a day, from Monday to Friday, usually from 09: 30 to 12: 30,but the...
culture
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Venetian art history
Venezia (VE)
Istituto Venezia | |
from:
6 May 2024
Duration:
2 weeks | |
With our art history teachers, you will explore the works of famous Venetian painters and architects. The course is 3 hours a day, from Monday to Friday, usually from 09: 30 to 12: 30,but the...
Art
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PROFESSIONAL COOKING COURSE FOR SQA CHEF
Giarre (CT)
SICILY FOOD ACCADEMY-STUDIO S.Q.A | |
from:
27 May 2024
Duration:
2 weeks | |
Studio SQA organizes: Basic Professional Course for Chefs TCP (PROFESSIONAL Kitchen Technician) The professional course that puts a job in your hands; Goals
If your dream is to work in the kitchen...
Professional Cooking
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CBT: Low temperature cooking
Genova (GE)
Scuola di Cucina ZenAndCook | |
from:
23 May 2024
Duration:
4 hours | |
You will discover with Claudio one of the innovative techniques for cooking food, preserving its characteristics, aromas and flavours. You won't be able to do without it anymore. Cost €80.00
Cooking
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Become "Chef for a day"
Barga (LU)
La Mezzaluna Cooking Classes in Tuscany | |
from:
1 June 2024
Duration:
4 hours | |
Become a Chef for a day! Join my cooking lesson at La Mezzaluna and I will share with you many family recipes and traditions of this beautiful Tuscan Area "La Garfagnana and Serchio Valley". Courses...
Cooking
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Let's start heating the milk in a saucepan. Then add the cream. With a knife we get the vanilla pulp and the pod we infuse it into the milk. In a bowl, whisk the egg yolks with the sugar, adding the vanilla. Then we combine the sifted starch and a... more
Remove the rind from the pillow and slice it into slices about half a centimeter. Then cut it coarsely to obtain cubes that are not too fine. It is also important to keep the part containing the pepper, even if it can then be added later according... more
Peel the potatoes and cut them into cubes. Add oil in a saucepan, light the flame and add the nduja. Let it melt. Then add the potatoes. Once seasoned, add the water so that it covers the potatoes with at least two fingers and cover with a lid. Cook... more