{"id":20426,"date":"2025-06-30T10:25:31","date_gmt":"2025-06-30T08:25:31","guid":{"rendered":"http:\/\/ep-fieradeltartufo.blulab.com\/?post_type=eventi&p=20426"},"modified":"2025-07-14T11:40:03","modified_gmt":"2025-07-14T09:40:03","slug":"the-recipes-of-piedmontese-tradition","status":"publish","type":"eventi","link":"https:\/\/ep-fieradeltartufo.blulab.com\/en\/alba-truffle-fair-events\/the-recipes-of-piedmontese-tradition\/","title":{"rendered":"The recipes of Piedmontese tradition: onion soup with cheese"},"content":{"rendered":"

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.<\/h2>\n

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.
\nAlba White Truffle shavings<\/strong>\u00a0are not included but can be added to the dish based on the\u00a0daily quotation from the Stock Market.<\/a><\/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>\n

The event is simultaneously translated into English.<\/strong><\/h4>\n
\n

TEACHER ANNA BUGAN\u00c8<\/h3>\n

I\u2019m Anna, my studies have brought me to know the world of restaurants in every aspect, from being a dishwasher, a waiter, to being sous chef. \"\"

At this moment I decided to combine the hospitality and cuisine of the area in my small B&B in Alta Langa, where I chose to live.
\nBeauty and goodness are the things that inspire me and make me happy, and put them in a dish I prepare is my satisfaction.
\nThe hands that cook tell stories, so mine tell an indissoluble bond with the territory and the passion for vegetable cuisine.
\nI have always lived in the kitchen, my teachers has always been women, mothers, grandmothers and professional Chefs who over time have handed down to me a knowledge that I love to share.<\/p>\n

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