From the field to the table

A funny and didactic cooking activity, which involves the simplicity of gestures and the satisfaction of the final product created with one’s own hands starting from raw materials.

Participants are divided into teams.
Each team will face all the proposed laboratories with the ultimate goal of tasting the cheeses as an appetizer and preparing the first dish.
Each team will be engaged in the following activities:
- Cereal grinding and sieving to obtain flour, pasta laboratory.
- Dairy lab (from milk to cheese) and preparation of different types of cheese.
- pasta cooking and seasoning (cheese and pepper) and cheese plating;
They can add an unexpected lab in the second part of the activity where some members of each team will have to prepare some appetizers to be served to all participants.
Dinner with self-catering service for the prepared courses.

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