Risotto, certainly one of the most representative dishes of Italian cuisine. For someone easy to prepare, for someone else that simplicity has a hidden secret that makes it a difficult and prestigious dish. The chef Giacomo Samoiraghi, a great lover of risotto, creative in its facets, will reveal the secrets, the technique and the tricks for not making mistakes and having an amazing risotto. A handful of rice and some broth, is that all it takes to make risotto? We will discover four different, irresistible, rich and tasty risottos. The chef, in order not to miss anything, to delight our minds and above all our palate, will accompany and tell each risotto (prepared by you) with a matched wine, carefully selected for an optimal combination!

We will learn to cook four recipes:
– Parmesan risotto; combined with a Lambrusco di Castelvetro from Fattoria Moretto
– Milanese risotto with marrow; combined with a classic Rosé Cruasè from the Anteo Agricultural Company
– Risotto with red wine and aromatic herbs; combined with a Valpolicella Ripasso from the Azienda Agricola Le Bertarole
– Risotto with jumping with inventories; combined with a Malvasia Atomatica of Candia Piume of the Martilde Agricultural Company

Place: Farm-65, Alzaia Naviglio Pavese 260, 20142 Milan, Italy
Date: 9.10.2019
Start: 19:30 – 22:30
Admission: 80€


Farm 65 - Cucinare e non solo, Alzaia Naviglio Pavese, Miláno, Taliansko


80 EUR

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