The workshop lasts about three hours and includes sharing what will be prepared during the course.

The course will be a short voyage of discovery of the most iconic dish of Japanese gastronomic culture, which has now become part of international culinary offerings: sushi. You will learn in theory how to cook rice – which would be impossible to prepare during the workshop due to time constraints – and in practice how to make and close uramaki, futomaki and hosomaki with a focus on the sustainability and availability of raw materials.

As always our approach is to provide participants with the notions to repeat everything that happens at home B. also in their own kitchens and for this reason we ask that everyone bring their own best knife so that they can get used to using the tools they usually have.

TEACHER

Davide Grimaldi. It all stemmed from a great passion and curiosity for cuisine and the oriental world. Then came the Japanese master Naruse Fumiaki. He was a pupil for a year of the great chef, who boasts such names as “Da Vittorio Relais&Chateaux” and “Enoteca Pinchiorri”. Thanks to him, he learnt how to choose fish, fillet it, all the cuts of Japanese cuisine and much more. Today his greatest passion is also his job: since 2014 he has been executive chef at “Tako sushi” and since 2019 he has been travelling between Piedmont and Lombardy as a home chef.

INFO

Date: 05/11/23

Time: h 10:00 – 13:00

Min 6 max 14 pax

Includes: 3 h lecture with concluding meal, recipes, aprons in use, aperitif, water, Wilden Herbals herbal teas, La Cabra home brew coffee, wi-fi, audio video system, space for exclusive use.

The workshop will be confirmed upon reaching the minimum number of participants. If cancelled, participants who have already paid will be refunded via the same payment method. Any cancellation will be communicated via email one day before the scheduled event.