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.<\/p>\n
The\u00a07 workstations<\/strong>\u00a0can be used individually or in pairs. Matteo Milandri<\/strong>\u00a0discovered his passion for cooking at a very young age, driven by a deep\u00a0love for his homeland<\/strong>\u00a0and a natural\u00a0curiosity for food<\/strong>\u00a0and its transformations. Growing up among the aromas and flavors of\u00a0Romagna<\/strong>, he began dreaming of becoming a chef as a child.<\/p>\n After graduating from the\u00a0Pellegrino Artusi Hospitality School in Forlimpopoli<\/strong>, he embarked on a training journey across\u00a0Italy and abroad<\/strong>, working alongside\u00a0renowned culinary masters<\/strong>. Each experience helped shape a solid culinary vision, defined by\u00a0ambition and practicality<\/strong>, but also by\u00a0creativity<\/strong>\u00a0and a strong\u00a0focus on local ingredients<\/strong>, in perfect harmony with the teachings of\u00a0Pellegrino Artusi<\/strong>.<\/p>\n Today, Matteo is the\u00a0head of the Cooking School at Casa Artusi<\/strong>\u00a0in\u00a0Forlimpopoli<\/strong>, where he coordinates and develops a wide range of activities:<\/p>\n Casa Artusi<\/strong><\/p>\n Casa Artus<\/strong>i is the first cultural center dedicated to Italian home cooking. It is located in Forlimpopoli, Romagna, the hometown of Pellegrino Artusi<\/strong>, a gastronome and author of the manual \u201cLa Scienza in cucina e l\u2019Arte di mangiar bene\u201d,<\/em><\/strong> also simply known by the author\u2019s name, \u201cL\u2019Artusi.\u201d<\/em><\/strong> The book, which has become a landmark in the history of Italian cuisine, contributes to building the national gastronomic identity. It is not just a recipe book but a collection of stories and testimonies that tell the story of Italy at the table. Italians recognize Artusi as a piece of their history, and when they travel abroad, they take a copy of the book in their suitcase, allowing it to be translated into over 11 languages today.<\/p>\n Casa Artusi regularly welcomes curious visitors, food enthusiasts, scholars, and food professionals who can experience domestic culinary culture. The center includes a gastronomic library, Pellegrino Artusi’s study and archive, a museum space, event venues, a cooking school, and a restaurant. These diverse aspects create the vibrant and ever-evolving environment of Casa Artusi. The cooking school offers scheduled courses, meetings with producers, private lessons, tourist experiences, and team-building activities, all emphasizing simple, tasteful cooking in line with Pellegrino Artusi’s values.<\/p>\n For more information about Casa Artusi’s activities and experiences, click here: Casa Artusi<\/a>.<\/p>\n
\nAlba White Truffle shavings<\/strong>\u00a0are not included but can be added to the dish based on the\u00a0daily quotation from the Truffle Exchange<\/strong>.
\nThe course has\u00a0limited availability<\/strong>, with a\u00a0maximum of 14 participants<\/strong>.
\nThe\u00a0workstations are fully equipped<\/strong>\u00a0for both the theoretical and practical parts of the lessons.<\/p>\nThe event is simultaneously translated into English.<\/strong><\/h4>\n
\nTHE CHEF<\/h3>\n
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