Inside the charming Castle of Roddi, one of the most fascinating cooking schools in Italy offers theoretical and practical courses dedicated to the culinary traditions of the Langhe, Monferrato, and Roero regions, as well as iconic dishes created by renowned chefs. All of this in a truly unique setting.
The school features 7 modern stainless steel workstations, fully equipped with all the necessary kitchen tools. Participants are actively involved in the preparation of the dishes and will have the opportunity to taste their creations, accompanied by a glass of local wine.
The 7 workstations can be used individually or in pairs.
Alba White Truffle shavings are not included but can be added to the dish based on the daily quotation from the Stock Market.
The course has limited availability, with a maximum of 14 participants.
The workstations are fully equipped for both the theoretical and practical parts of the lessons.
The event is simultaneously translated into English.
THE CHEF
Born in Campania on October 13, 1990, the same day Italy celebrates Saint Francesco Caracciolo, patron saint of chefs, the chef has now arrived in the Langhe to lead the new culinary project at Osteria Arborina, bringing with him a wealth of international experience and a mature, personal culinary vision.
He began his journey at a very young age at the Savoy Beach Hotel in Paestum under chef Gioacchino Nocera. This early start led him to train with some of the most renowned names in gastronomy, including Di Costanzo, Michel Bras, Anne-Sophie Pic, Alinea, Andrea Aprea, and Andrea Berton. At just 25, he became Executive Sous Chef at “Vespasia,” where he refined his creativity and culinary perspective.
In 2018, at the age of 28, he became Executive Chef at La Bottega in Geneva, earning a Michelin Star. After this international experience, he returned to Italy in 2020, first to Tuscany at Borgo Santo Pietro, then to Umbria at Castello di Reschio, where he embraced an essential cuisine focused on product quality and emotional resonance.
Today, with the Osteria Arborina project in the Langhe, the chef continues to develop a cuisine that blends technique, sensitivity, and Mediterranean roots, aiming to offer an authentic, emotional, and deeply territory-driven dining experience.
