INDIAN CUISINE

Description

INDONESISCHE KEUKEN

Good, pure products are therefore something he values highly and should be treated with respect, love and time.
Therein also lies his fascination with the traditional cuisine of Tuscany, Piedmont & Sicily, among others.

What do we make during these workshops?
On 14 januari, “Piemonte & Toscane”
-Vitello Tonnato
-Risotto with forest mushrooms
-Zabaglione with Vin Santo & seasonal fruit

On 16 januari, “Piemonte & Lazio”
-Agnolotti
Stuffing of white beans, sauce of butter, garlic & parsley
-Saltimbocca Involtini
Roulade with veal escalope, prosciutto and sage pesto
Sauce of pan deglacage with white wine, sage and Blanke fond
-Panna Cotta of amaretto with coffee syrup and amaretti

On 13 March, “Toscane & Sicilië”
Gnocchi with Gorgonzola, Bacon & Pear
-Melanzane alla Parmigiana
-Granita Limoncello

We start promptly at 18:30

Please bring your own knife, cutting board and apron & towel.

€77 per person

Inclusive :

• drinks ( waters, homemade mocktail (non-alcoholic), 1 glass of cava & 1 glass of white/red wine)
• recipe booklet (recipe sheets are forwarded electronically)
• product knowledge and guidance from a native chef or comparable by experience
• Dishes are on Illie Mangaro's account
• cosy dining in authentic industrial surroundings
• small groups between 10 - 15 people ( workshops take place from 10 people )

Due to purchasing and scheduling considerations, refunds are unfortunately not possible in case of cancellations and we recommend you pass on the reserved place.