A professional class for kitchen staff and enthusiasts, in partnership with two historic brands: Zwilling, making knives since 1731, and Ballarini, making cookware in Rivarolo Mantovano for over 130 years.

Knife school

How to choose a knife and the differences in weight, blade and edge. Sharpening, care and use of chef's, utility, filleting, meat, bread, hollow-edge santoku, vegetable, ham and salmon, steak and boning knives, plus peeler, paring knife, cleaver and carving fork.

Pan school

The best use of frying pans, sauté pans, woks, shallow pans, grill pans, saucepans, pots, roasting and baking tins. And the role of handles and bases, non-stick or not, for healthy cooking and perfect results.

Who it is for

Restaurant brigades and professional kitchens, and anyone who wants to improve at home.

Good to know

The class can be organised for brigades and companies: write to us.