Italian Kepab? Can a typical Turkish dish become Italian and gastronomic?

Here is a course dedicated to the meat lover to revive and decline the Kepab in a greedy and healthy dish: using Italian products, the ethical meat of the Macelleria Carlo Alberto and combining the spices with the flavors of Italian cuisine.

The result is a quality and delicious dish, reinventing the kebap using spices, sauces and differentiated cooking! From shish kebab, skewers of meat, to doner kebab, the street food sandwich, the typically Turkish street food that we all know.

After the gourmet burger comes the gourmet kebab!

Are you a meat lover? Do you want to discover how to use it in an all-Italian kebab to do at home?

Chef Luca Magagnotti, will introduce you to a new use of meat in a street food turned into a healthy dish, the Italian kebab! From the skewers, accompanied by sauce and side dish to the sandwich with meat, but reinvented to the “gourmet kebab”!

How to cook meat perfectly? Respect the cooking temperatures of the meat?

A new cookery course in Verona that has the traditional kebab as its protagonist but re-invented in the Italian style! Discovering a new flavor of meat: All this will teach us at èCucina Luca Magagnotti, professor of the Junior Chef Academy of èCucina, in Via XX Settembre, 90.

What will I learn?

A course to learn some basic notions about direct meat, and what are the poor cuts, how to treat them, from the flavor to the professional cooking.

During the cooking course the chef will guide you immediately in practice and you will prepare all the mise en place with him, that is all the basic preparations that will be used to compose the meat dishes.

-to use the right meat

– to understand when it is cooked

– to create new combinations with meat

-to create Italian kebabs like skewers

– to create sandwiches with kebab type meat