The now essential low-temperature and vacuum cooking thecnique to do at home, to pleasantly surprise with meats, vegetables and fish with incredible tenderness and flavor!

Never again without this thecnique! The low temperature is a cooking technique that consists of gently cooking food, meat, fish, vegetables, fruit, at a temperature never higher than 75 ° C, maintaining the softness, humidity and nutritional properties of foods. With some tricks and some tools it is possible to make it at home too!

The chef Ivan Bonamini will teach it in the next program

We discover, in a brand new cooking course, how to make different low-temperature cooking of meat, fish, vegetables.

It will be taught by èCucina in Verona, chef Ivan Bonamini, sous-chef of Matteo Rizzo, Ristorante il Desco, 1 Michelin star that will take us on a practical course to reveal the technical secrets of low temperature cookig thecnique.

Not to be missed!!

A stimulating cooking course to test yourself in advanced cooking techniques with the secrets of a chef working in a starred restaurant

When?

Monday october 5ft  2020 at 7.30pm, in Via XX Settembre, 90.

What will I learn?

A cooking course dedicated to a  cooking technique, to produce special meat, fish, vegetables and eggs cooking together with the young chef Ivan Bonamini of Ristorante Il Desco

low temperature cooking: how it works
the advantages
the most delicate cooking such as the egg at low temperature
how to make low temperaure of carn, fish and vegetables at home
how to achieve low temperatures at home
which instrumentation it is advisable to have
mistakes not to be made

You can ask the chef your doubts about using low temperatures!

Who teaches?

We have known and appreciated Ivan in the course of cooking the Stars at èCucina in which he was invited to illustrate and let the students create three dishes from the Menù de Il Desco, a Veronese restaurant with 1 Michelin Star, of which Ivan is sous-chef. The chef has a well-rounded experience in the field of cuisine ranging from traditional cuisine to pastry, to starred cuisine. During the courses Ivan is precise, helpful, generous in explanations and in revealing the tricks to make top dishes at home too. Its distinctive clarity makes it a special teacher for both professionals and amateurs.

Distinguishing features: remarkable technical knowledge of the kitchen!

How do I sign up?

I pay the same evening? No, to make you find the course well prepared, with the weighed ingredients and everything you need, èCucina must know exactly the number of participants in time. You can pre-register and then pay within ten days of the course. So you will have your place secured!

To register you can call 3341934095 or send an email to info@ecucina.eu

How much?

The course costs € 80 if you are already a member of èCucina (€ 6 six-month registration card or € 10 the annual card, to be done on the evening of the course)

Where is it?

èCucina is in Verona, Via XX Settembre, 90

The program may undergo some changes depending on the availability of fresh ingredients

Sign up now by calling 3341934095!

èCucina uses the vacuum Orved S.p.A.