Sea fish, lake fish, river fish … Each type of fish requires special processing and combinations. With this course you will learn about the best techniques to exploit all the delicacy and goodness of this exceptional raw material, cooking it with your personal touch.
5 reasons to choose this course:
- Teachers: Chef or sous-chef of the starred restaurant L’Erba del Re
- Attendance: max 6 people
- Raw materials: learn to recognize them and select them
- “Deep in” approach: deep in techniques, workmanship and gastronomic culture, to learn to do and get to know.
- Equipment: Amaltea fabric apron, lesson recipes.