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COOKiamo in Treviso - Italy - Cooking School

In Italy

Region

Veneto
Veneto
Cooking School
COOKiamo
Address:Via Fontane 87 A
Locality: Villorba (Treviso)

Distance from school to:

(Using public transportation)
Seaside: 30 minutes
Railway Station: 5 minutes
Airport: 15 minutes

Attractions near Villorba

Treviso is a fabulous city of water, which is half an hour's drive from the Adriatic Sea and the city of Venice, and one hour from the Dolomiti Mountains - Unesco World Heritage. The Province of Treviso is marked by the waters of the Piave, Sile and Livenza Rivers, charming fluvial landscapes that intermingle with pretty hills and thriving fields that are dotted with elegant and stately homes. A land where the Capital - Treviso - is described by poets as a città cortese ("courteous city"), a... more
COOKiamo

COOKiamo organizes cooking lesson in Veneto. COOKiamo also organizes team-building and individual courses for Italians and foreigners in the cities of Venice and Treviso.

Staff:

Chef Martino Di Stefano, Giorgia Sarra, Felice De Sena

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Courses

Cooking JAPANESE COOKING CLASS. A LESSON OF RAMEN, ON
Region: Veneto Locality: Treviso
from: 8 October 2017 Duration: 9 hours
Availability and Prices Request
G-astronomical immersion for lovers of Japanese cuisine. Three evening appointments that will deepen the themes of Ramen, Sushi and Tempura, guided by the wisdom and expertise uniquely Japanese Yuri Kagawa, Cook originally from Tokyo and resident in Italy for several years. Yuri is engaged in spreading the real kitchen of the rising sun, the authentic one and daily that all Japanese know and appreciate, that far from the so-called "fusion" and using classic ingredients but at the same time easy to find in our area. One way to get closer to the beauty, diversity, flavors, colors and geometry of this fascinating culture. Three theme evenings devoted to SUSHI and SASHIMI Wednesday 8 November 2017, at 20.00 in the art of Sushi the variety of the dish comes from the choice of fillings and toppings, condiments and in how they are combined. We learn how, with the same ingredients, their different assembly can create effects of taste completely different. We will learn to prepare Futomaki, Hosomaki, Uramaki, Sashimi and the delicious balls of Nighiri; What kind of rice you use, how to cook them properly, which sauces pair, as filleting and treat the fish for Sushi and chop finely to the Sashimi. The LIGHTNESS of the 22 November 2017, TEMPURA, 20.00 hrs we will unveil the techniques to make Yuri Kagawa perfectly this dish, Japanese cuisine must: how to make the batter so that it is a light and crispy fried, how to treat the vegetables, the fish and white rice to the Japanese, how to achieve the typical sauce Tentsuyu in conjunction, and – not least – how to control the temperature. For fans of the genre, an unmissable meeting where the tempura will star ever! Wednesday 6 December 2017, at 20.00 RAMEN we will learn the secrets to prepare a very good Ramen (ラーメン, rāmen 拉麺), the typical Japanese soup with meat, noodles and eggs, rich in aromas. The famous "noodles" of wheat soup, a dish seem deceptively simple to make, but to get a true flavour requires a particular mode of preparation. During the class we will see what are the steps to achieve the perfect stock for this dish, roast pork in sweet and sour sauce, the rice balls Tsukudani and Onighiri. _ _ _ _ _ _ _ _ _ when: November 8 November 22, Wednesday course starts and 6 December 2017 (always on Wednesdays from 20.00 to 22.30/23.00). Where: in the workshop space for developing highly creative Fountains 87A, Villorba (Treviso). We are inside the old Fountains, next to Galloway and the theatre of bread, a few steps from Viale della Repubblica. Cost, INFO and registration: Cookiamo/cultural association HAT Studio, registration before 25 October (until seats). A reservation is required. Giorgia 347.9780123 cookiamo. . Com
Cooking COURSE OF BASIC TECHNIQUES IN THE KITCHEN
Region: Veneto Locality: Villorba (Treviso)
from: 19 October 2017 Duration: 3 months
Availability and Prices Request
The 4th edition of the course of basic techniques with Angela M! The course is aimed at both those unfamiliar in the kitchen, that those who have already attended the course and want to learn new concepts, related to the basics of cooking. The dishes in preparation will be different from previous courses. Angela will teach us not only to perform basic recipes made as God intended, but especially the General techniques which can be applied always, from the simplest dishes to elaborate. The course is structured in 6 evening appointments: 6 lessons to learn all the secrets of good food, figure out how to choose and make the most of the ingredients and utensils, not least learn and engage with people who have your same desire to learn the art of cooking. Angela will teach us especially cooking techniques and methods both theoretical and with the actual implementation of the dishes. Students will be invited to collaborate actively in some steps of preparing the recipes respecting the individual ways of learning (some people prefer to just watch and take notes and who prefers instead "put your hands in the dough\"! ); recommended is of course try the recipes seen in class at home in order to get to the next lesson with doubts and questions. PROGRAM "ABC. BASIC TECHNIQUES IN the KITCHEN "Thursday, OCTOBER 2,2017 19 NOVEMBER 2017: starters: the PASTA and sauces on Thursday 16 NOVEMBER 2017: rice, soups and cereal Thursday 30 NOVEMBER 2017: clean, FILLET and COOK FISH Thursday 7 DECEMBER 2017: meat: RECOGNIZE And COOK IT Thursday, 21 DECEMBER 2017: CHRISTMAS DINNER _ _ _ _ _ _ _ _ _ Angela image00025 M in the workshop. Photo Laura van Zyl ANGELA M: class of ' 78,bolognese of adoption, birth of Treviso. Passionate about since I was a child everything revolves around food. For her the kitchen is colour, simplicity, love and respect. Specialist in the history and culture of nutrition, he managed for years a wine club in the heart of Bologna, making his experience and confronting great professionals. AIS sommelier since ,holds cooking classes by 2013,gets the certificate Alma at the famous Scuola Internazionale di Cucina Italiana di Parma in 2014,and becomes a guest examiner for that school. Today's food and wine consultant, master of taste and sommelier. Author of two blogs, the most famous sisters in pot (among the most followed foodblog Italy) and the recently published blog good stories run solely by Angela and where you can get to know her better. In 2013,with sister Chiara Maci, Italy award at the table as an Opinion Leader of the year. Angela is also the author of two cookbooks: In two it's more fun (Pendragon editions, 2011) and histories of at-sea. From the Gallura Vermentino (Delfino Editore, 2016). _ _ _ _ _ _ _ _ _ who: 1) for those who are just dry to knowledge and practice in the kitchen; 2) for those who have already attended the course and want to learn new concepts, related to rudiments of cooking; 3) for those who are already more "forward" but wants to do a refresher, you forgot something or believed to know. When: Thursday, October 19,starting 2 November 30,7, 6,follow, 21 December 2017 (Thursday) time: 20.00 – 23.00 22.30/where: in the workshop space for developing highly creative Fountains 87A, Villorba (Treviso). We are inside the old Fountains, next to Galloway and the theatre of bread, a few steps from Viale della Repubblica costs, INFO and registration: Cookiamo, Associazione Culturale HAT Studio, until reaching places (minimum 12 – max 20 participants). A reservation is required. Giorgia 347.9780123 cookiamo. . Com
Cooking PUMPKIN GNOCCHI AND TORTELLINI. In class!
Region: Veneto Locality: Villorba (Treviso)
from: 15 October 2017 Duration: 12 hours
Availability and Prices Request
Who is kidnapped by a dumpling or a good handmade tortellini bolognese style? How many times have we wondered how to treat pumpkin, beyond the usual basic recipes? So we open the dance with a cooking theme edited by Angela M, a cook who has won our hearts and our palates for his ability to tell the food and to transmit a tremendous respect and passion for everything that revolves around. From the choice of raw materials, their processing, cooking techniques, the anecdotes and curiosities related to the world of cooking. Three theme evenings dedicated: to the whole pumpkin! Wednesday, 15 November, at 20.00 triumphant Queen of the boards, the pumpkin is a seasonal product high in fiber, minerals and vitamins that can be interpreted in a thousand recipes. The excellent nutritional values associated with numerous beneficial properties for the body and its health, make the pumpkin a great product, to put in the shopping cart at least a couple of times a week. This appointment Angela will provide us with a wealth of information to treat this vegetable with a delicate flavor and will teach us step-by-step recipes to create an appetizer, a velvety and a second plate with which impress your dinner guests! On 29 November, at 20.00,DUMPLING CHARM an evergreen by the charm and undisputed goodies. A mini course to learn how to prepare these soft gems, so simple yet tricky to get the right consistency. There are several tricks to keep in mind for success: understand how to perform mixes and the solids, the cooking methods, preparation of sauces together, impiattamento. Angela will teach us to give shape to four different dumplings, potato, and not only its sauces, to achieve the "perfect dumpling\". TORTELLINO GREEDY Wednesday 13 December, at 20.00 none better than a bolognese doc as Angela M can introduce us to the world of tortellino. Typical Emilian cuisine, among the world's best-known egg pasta, requires much patience and dedication in preparing, elements that make this dish unique and inimitable! Diminutive of tortello that derives in turn from the word "cake", just to show that as a Small cake, even the tortellini can be stuffed. In this lesson we will learn how to prepare the broth and the dough, like pull it as package them and understand the variations of the filling. A unique opportunity to learn the art of tortellino, and take your throat family or friends, perhaps in view of Christmas. _ _ _ _ _ _ _ _ _ Angela image00025 M in the workshop. Photo Laura van Zyl ANGELA M: class of ' 78,bolognese of adoption, birth of Treviso. Passionate about since I was a child everything revolves around food. For her the kitchen is colour, simplicity, love and respect. Specialist in the history and culture of nutrition, he managed for years a wine club in the heart of Bologna, making his experience and confronting great professionals. AIS sommelier since ,holds cooking classes by 2013,gets the certificate Alma at the famous Scuola Internazionale di Cucina Italiana di Parma in 2014,and becomes a guest examiner for that school. Today's food and wine consultant, master of taste and sommelier. Author of two blogs, the most famous sisters in pot (among the most followed foodblog Italy) and the recently published blog good stories run solely by Angela and where you can get to know her better. In 2013,with sister Chiara Maci, Italy award at the table as an Opinion Leader of the year. Angela is also the author of two cookbooks: In two it's more fun (Pendragon editions, 2011) and histories of at-sea. From the Gallura Vermentino (Delfino Editore, 2016). _ _ _ _ _ _ _ _ _ when: Wednesday 15 November, starting November 29 and Wednesday, December 13 follow hours: 20.00 – 23.00 22.30/where: in the workshop space for developing highly creative Fountains 87A, Villorba (Treviso). INFO, fees and registration: Cookiamo, Associazione Culturale HAT Studio, until reaching places (minimum 12 – max 20 participants). A reservation is required. Giorgia 347.9780123 cookiamo. . Com
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