This activity includes a 3-hour baking workshop, followed by a light lunch or dinner with drinks included. The goal of this course is to provide knowledge and useful tools to transform scraps or leftovers into a new culinary experience.

TEACHER

Carol Povigna is a graduate in Gastronomic Sciences and a cook; she deals with food education, training, and research and has been working at the University of Gastronomic Sciences for 10 years as Coordinator of the Pollenzo Food Lab. She firmly believes that cooking is for everyone and that it is an excellent tool for taking care: of oneself, of others, and of the planet.

RAW MATERIALS

Simple ingredients are the key to achieving great results, so it is important to choose them well: eggs from happy chickens, whole-grain flour, cheeses that smell like meadows. And then…our daily left-overs: from the forgotten container in the fridge to those bits of vegetables that we regularly throw in the compost. Through experience, they will teach us that by giving value, we generate value.

INCLUDING

• 3 hour lesson on cooking with leftovers
• recipes
• aprons to use
• light lunch or dinner, water, Wilden Herbals herbal teas, La Cabra home-brew coffee, 2 glasses of wine per person (2-3 participants) or 1 bottle of wine per 4 people (4 or more participants) chosen from: Barbera – Franco Conterno, Arneis – Daniele Sandri, Alta Langa Brut – Garbarino
• wi-fi
• audio-video system
• exclusive use of the space

NOT INCLUDING

Anything not listed under “Including”

NOTES

A light lunch or dinner is an informal meal which consists of 5 courses, served family-style.
Participants may order other wines available from the wine list of Battaglino restaurant.
Menu adaptations will be made for any food intollerances, allergies, or dietary preferences.

INFO

Duration: 4 hours

Time: 10:30 – 14:30 or 17:30 – 21:30

Prices:
2 – 3 people € 150,00 pp
4 – 12 people € 100,00 pp