Cooking Risottos - April 18th
Region: Campania Locality: Naples
from: 18 April 2026 Duration: 3 hours
Availability and Prices Request
A classic and refined dish from the Italian culinary tradition, suitable for both simple meals and more sophisticated menus: risotto. In this course, we'll learn everything you need to know to make the perfect risotto: choosing between different types of rice, the best pairings, and toasting and creaming techniques. With the teachings and guidance of Chef Vincenzo Noviello, we'll create two special recipes that will help us put these different techniques into practice. We'll make and taste two delicious risottos together: Risotto with Savoy cabbage, cuttlefish ink, cream of provola cheese, and lard; Risotto with mushroom puree and its different consistencies. Intermediate level Saturday, April 18th, 5: 00 PM Chef Vincenzo Noviello

Cooking All set... Let's fillet! - April 18th
Region: Campania Locality: Naples
from: 18 April 2026 Duration: 3 hours
Availability and Prices Request
Head, tail, belly—where do you start? And which knife should you use? Leave your doubts at the door and let Chef Vincenzo Noviello guide you step by step, showing you the right techniques for preparing fish for cooking. In this cooking class, we'll learn how to recognize and purchase fresh fish, how to choose it for the occasion and the recipe, scaling and filleting techniques, and different cooking methods to enhance its delicacy and flavor. The menu includes the preparation and tasting of two delicious fish main courses, featuring sea bass as the star. We'll prepare and taste: Sea bass or sea bream, hazelnut panko bread, sautéed broccoli rabe; Sea bass meunière, light tomato mayonnaise, lemon bread crumble. Beginner Level Saturday, April 18th, 11: 00 AM Chef Vincenzo Noviello