Chef Walter Zanoni, executive chef and trainer, teaches some key recipes of Italian Mediterranean cooking with a contemporary twist. We work together with the chef on gourmet dishes inspired by tradition, from starter to dessert, and at the end of each lesson we enjoy everything: a complete meal with no waste.

The menus of the three evenings

Lessons could be taken individually or as a complete course.

First evening

• Savoury cauliflower pudding with cardoncello mushrooms
• Risotto with artichokes, liquorice and lemon
• Chickpeas and salt cod with smoked oil

Second evening

• Fresh scialatielli with turnip tops and anchovies
• Pork fillet in a grain crust with spinach and raisins
• Limoncello torta caprese with strawberry sauce

Third evening

• Puntarelle salad with prawns and grapefruit
• Green potato gnocchi with savoy cabbage and alpine cheese
• Fish fillet with lemon and ginger and Mediterranean tomato cream

The chef

Walter Zanoni, executive chef and trainer, consultant chef at Talent Kitchen.

Good to know

The class is suitable for beginners and can be organised privately for groups and companies: private classes.