This activity includes a 3-hour cooking workshop, followed by a 4-course lunch or dinner. During the workshop, participants will have the opportunity to learn about key aspects of macrobiotics, nutrition, Traditional Chinese Medicine (particularly yin/yang theory) and the Mediterranean diet through the preparation of 100% plant-based recipes. Particular attention will be paid to the origin of the ingredients, the properties of different cooking styles, and the concept of “food energy” which goes beyond molecules and calories. Each participant will be directly involved in the preparation of a menu, from the appetizer to the desert, which will change depending on the availability of seasonal ingredients.
Cereals, legumes and vegetables with some ingredients maybe not well known and typical of Macrobiotic cuisine. Whenever possible the products used will be organic.
Alessia Battaglino has conviviality and hospitality rooted in her DNA, having been raised in one of the most historic restaurants in Bra – Ristorante Battaglino – taking the reins in 2010 as the fourth generation of her family to run it. Over the years, her idea of “taking care of people” has turned into “taking care of your body and your environment” but the importance of food has remained constant. This is how her passion for vegetarian cuisine was born, leading her eventually to attend La Sana Gola in Milan. She loves theater and books, she will never stop learning, experimenting, and worrying about being able to feed anyone who comes within her range.
Anything not listed under “Including”
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.
MENU (subject to change)
Chickpea farinata with vegetables
Cardamomo rice pudding or whole-wheat tart with seasonal fruit
Wine (Barbera or Dolcetto) and herbal tea included
Duration: 4 hours
Time: 10:30 – 14:30 or 17:30 – 21:30
2 – 3 people € 200,00 pp
4 – 12 people € 150,00 pp