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Cooking Schools In Pordenone

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The Best Schools in Italy for foreign students, Italian Courses, Cooking Courses, Art Courses - Cooking Schools In Pordenone...continue further down


Schools in Friuli Venezia Giulia in Pordenone and vicinity

Cooking School
Millefoglie cucina naturale Pordenone
Courses: Amateur Professional
Accommodations: Hotel - B&B
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Cooking School
Agli Amici - KAsa Udine
Courses: Amateur
Accommodations: Hotel - B&B
In the heart of the restaurant there is a dedicated kitchen furnished with top Kitchen Aid appliances. It is possible to get a one by one course with our chefs or to take part to a scheduled cooking... 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
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see all the Schools in Pordenone and in Friuli Venezia Giulia


Courses in Friuli Venezia Giulia in Pordenone and vicinity



Italian Cooking Recipes

The Gray

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

Potato nduja and caciocavallo pasta

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

Cheese and pepper

First, roughly crush the pepper with a mortar. Pour it into a pan and heat it on the fire. When the water for the pasta boils, add salt: the quantity of salt must be about half of that usually used, since the flavor of the dish will be given by the... more



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