Wednesday 20 May 2015
5.30 – 7.00pm
The next workshop focuses on the humble grain of rice, in particular four types that we source directly from Piedmont: Whole Grain Brown, the inky Black, Vialone Nano & the exceptional Carnaroli. With our head chef Alessandra Grano we will explore the cooking techniques of each varietal and how to use them in different ways – including the perfect risotto & stuffed Arancini. We will finish with a tasting of the food prepared and a glass of wine. Kept quite small and informal, the workshops allow Alessandro to chat with guests and answer questions as he demonstrates his techniques.