Guided by Silvia Coletto, a chef, food blogger, and expert in traditional Trentino cuisine, we will deepen our knowledge of the different types of corn flour and prepare an original seasonal menu.
In particular, we will use Dorotea corn flour, native to Primiero, produced by the Solàn Agricultural Company, as well as the typical Storo flour directly from the Chiese Valleys.
For the various preparations, some cheeses and cured meats from Trentino and Primiero, in particular, will be used. Each participant will have a dedicated workstation for the realization of the recipes.
At the end of the experience, we will taste together the dishes prepared with a good glass of Trentino wine.
Duration of the course: approximately 3 hours
Cost: €48.00 (includes cooking class, tasting, and dedicated recipe book)
Info and reservations: by reservation by 12:00 PM on 27/11, Tel. 389 2837003 (Silvia)
Tonadico, Palazzo Scopoli, 5:00 PM
