A new arrival at this year’s Salone del Gusto and Terra Madre, the Cooking School is an evolution of Taste Education, Slow Food’s approach to food education.

The concept has been developed over the years in tandem with various Slow Food events: during the first Theater of Taste (Salone del Gusto 2004) and the Master of Food lessons on cooking techniques (during Slow Fish 2009). The Taste Education program will reach its pinnacle with the institution of the Pollenzo Cookery School and the two one-year Master courses in The Slow Art of Italian Cuisine, which will start this fall at the University of Gastronomic Sciences.

With the Cooking School we will subvert the relationship between chef and public: it will no longer be a show but an exchange, with participants actively involved in the preparation of dishes, just like in a real restaurant kitchen.

Do you want to discover how to make a haute-cuisine dish that also reflects local traditions? Now is your chance. Meet and engage with chefs, and discover kitchen tricks that you never knew before!

A slow rhythm (lessons can last up to two hours), a pop-up kitchen and a limit on the number of participants (25 people maximum) all provide three perfect ingredients for the Cooking School.

Chef Massimo Bottura will tell you about the early stages of a 3-Michelin-starred-restaurant dish, how it is created and how it evolves before arriving on the menu; Moreno Cedroni will talk about the last thirty years of his restaurant, Madonnina del Pescatore; and Niko Romito will illustrate some of his cooking techniques.

Curious about cured meats and sausages? No problem, the very best artisans of the craft, such as Massimo Spigaroli and Aldo Zivieri, will be on hand to reveal every secret of their art (presented by the Advanced Apprenticeship program of the University of Gastronomic Sciences).

There are a number of events dedicated to Leftover Cooking, hosted by the Master of Food program. Celebrating a new form of Brazilian gastronomy will be Regina Tchelly, a true artist of kitchen leftovers; along with Fabio Picchi of the Florentine restaurant Cibréo, who will also be at your disposal to reveal how scraps can be transformed into a delicious appetizer.

And to finish… a tasting of all the dishes prepared during the workshop. So what are you waiting for? Get booking!

Pre-booking a ticket for an event grants you access to the Salone del Gusto e Terra Madre 2014 for the reduced rate of €16

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