Course ID: #669 - Summer Labs

Offals, boiled meats and sauces

LAB 2 - Laboratories in English
Teacher: Tommaso Bartoloni
Dates
July 14th
Length
4 hours
Time
9am-1pm
Price
130€
Florentine style tripe, Chicken liver paté on toasted bread, Venetian style liver, lamprey, Mixed boiled meat, ‘salsa verde’ (parsely) sauce, mayonnaise, Piedmontese dips, caramelized onion, vegan mayonnaise, mustard

Contact the school for more information

Individual Lessons

You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.
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