Articoli

Risotto alla parmigiana

A creamy Risotto does not need cream!

It just needs the right variety of rice that grows in the rice fields of Northern Italy and the 4 golden rules of Risotto.

Risotto alla parmigiana is an icon of Italian cuisine for its simplicity, yet overwhelming  sensory experience.

We will learn not only how to prepare Risotto, but also how to use some of the most famous Italian products in unconventional ways to explore all their amazing features: so get ready to learn more about Parmesan cheese, Prosciutto and tomatoes!

Risotto is naturally gluten free and vegetarian if you replace meat stock with vegetable stock.

Cooking course

Risotto alla parmigiana

risotto alla parmigiana

 

Place: ONLINE

Price: 25 euro

Fill out this form to sign in and pay safely using PayPal

    I have read the privacy policy and I agree to the memorization of my data in your archive as established by the European regulation for the protection of personal data n. 679/2016, GDPR. [/ acceptance] (You can delete them or ask for a copy by making an explicit request to illybertinelli@gmail.com) (required)

    You can also pay via bank transfer: to sign in, send me an e-mail with name, surname, phone number (optional), title of the course you would like to attend and copy of the bank transfer. You will receive the INFO-PACK with recipes, equipment and ingredient list, as well the link to connect to the class.

    Bank details for the transfer: IT94E0707265840000000440895

    For additional information, contact me at the address: illybertinelli@gmail.com

    I look forward to cooking with you!

     

    In collaboration with: Livingitalianly and Parmaincoming

     

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    Roman Pastas

    Rome is not only legendary for its history, but also for its food, especially its pasta sauces: Cacio e Pepe, Carbonara, and Amatriciana.

    You just need few ingredients and the right tricks! Do you know how to make a perfect Cacio e Pepe where the cheese is creamy and not stringy? What about Carbonara? How should the guanciale be cooked? Should it be soft or crunchy?

    All these questions will be answered in this course, and you will also have three pasta recipes for your future meal plans.

    Cooking course

    Roman Pastas

     

     

    Place: ONLINE

    Price: 25 euro

    Fill out this form to sign in and pay safely using PayPal

      I have read the privacy policy and I agree to the memorization of my data in your archive as established by the European regulation for the protection of personal data n. 679/2016, GDPR. [/ acceptance] (You can delete them or ask for a copy by making an explicit request to illybertinelli@gmail.com) (required)

      You can also pay via bank transfer: to sign in, send me an e-mail with name, surname, phone number (optional), title of the course you would like to attend and copy of the bank transfer. You will receive the INFO-PACK with recipes, equipment and ingredient list, as well the link to connect to the class.

      Bank details for the transfer: IT94E0707265840000000440895

      For additional information, contact me at the address: illybertinelli@gmail.com

      I look forward to cooking with you!

       

      In collaboration with: Livingitalianly and Parmaincoming

       

      /0 Commenti/da