Cooking the fish in a salt crust?

Do you often hear about it but have not yet ventured? Or you do it already but you would like some chef tips.

Maybe a version without egg white …

For all this you need to have the advice of a real chef like Biagio who will teach it on Wednesday April 10 at 7:30 pm at èCucina Cooking  the fish in salt crust is a way to be tried absolutely for fish, for example the sea bass or sea bream, because cooking with its steam and its fat, maintains softness and flavor

Who is the teacher?

Biagio Giannetti is a teacher of the school and is therefore a professional teaching as well as a cook that ranges effortlessly in the field of Italian and international cuisine, which makes him a valuable teacher for the school. Each technique and recipe is explained with precision and patience and with the aim of transmitting it correctly. Students also love it for its energetic and sunny temperament, like a good campan!

When?

Wednesday , April 10  at 7.30 pm, in Via XX Settembre, 90.

What will I learn?

Learn the art of cooking the fish in crust, salt and whole baked, respecting the delicacy of the meat and declining them in recipes by chefs, under the guidance of chef Biagio Giannetti. From sea bass in salt crust, to the seafood crust recipe without egg white.

 How do I register?

 I pay the same evening? No, for you to find the course well prepared, with the weighed ingredients and all that is needed in order and èCucina must know exactly the number of participants in time. You can pre-register and then pay within ten days of the course. So you will have your place secured! Remember that the single work course is limited to 9 places, book early!

To register, you can call 3341934095 or send an email to info@ecucina.eu

How much?

The course costs € 75 if you are already enrolled in èCucina (€ 6 six-monthly registration card or € 10 the annual card, to be done in the evening of the course)

Where is it?

èCucina is in Verona in Via XX Settembre, 90 The program could undergo some changes in relation to the availability of fresh ingredients

Sign up now by calling 3341934095!