Polenta and panettone, autumn according to Cracco – Chronicle

Polenta and panettone, autumn according to Cracco – Chronicle
Polenta and panettone, autumn according to Cracco – Chronicle

by Francesco Pellegatta Panettone, polenta and… Michelin stars. It will be an autumn full of initiatives (and of course taste) that in Villa Terzaghi, in Robecco, where for a couple of years Carlo Cracco has created his own cooking school with some of the best young students in the dining room, kitchen and pastry shop selected by the schools. hotels in Lombardy. Always with great teachers. An example? On November 6 he will be in Robecco Eric …

by Francesco Pellegatta

Panettone, polenta and… Michelin stars. It will be an autumn full of initiatives (and of course taste) that in Villa Terzaghi, in Robecco, where for a couple of years Carlo Cracco has created his own cooking school with some of the best young students in the dining room, kitchen and pastry shop selected by the schools. hotels in Lombardy. Always with great teachers. An example? On 6 November Eric Jambon, a Michelin star, French ambassador of the Cook & Chef Institute, a foundation made up of exponents of international haute cuisine and the Bergner company, will be in Robecco. Jambon is one of the new teachers of the school and will have the aim of organizing a “four hands” dinner with the chef of Villa Terzaghi, Federico Urbani.

The partnership, which also involves Masterpro, was recently formalized and the presence of Jambon in this sense closes the circle between modern technologies and haute cuisine (for info and reservations [email protected] or 351 628 6499). Instead, on Monday 15 and Monday 22 November there will be two events dedicated to professionals and focused on the two cornerstones of Lombard cuisine: panettone and polenta. Villa Terzaghi is in fact home to two institutional projects for the promotion and development of these products at an international level: the International Panettone Center and the Polenta Academy.

The two projects aim at the enhancement and tasting of products, reinterpreted in an innovative way by the best professionals in cooking, pastry and agriculture. The masterclass of 15 November dedicated to Panettone will tell the versatility and eclecticism of the Lombard dessert par excellence through the protagonists of the “Panettone World Cup”, who already last year celebrated the final of their competition in Villa Terzaghi, and of the ice cream masters of the Carpigiani Gelato Univesity. While the masterclass on November 22 will be dedicated to corn and polenta and will have two focuses: CombiMais, a multifunctional project that touches the entire corn supply chain; and the discovery of “Corvino” corn, an ancient cereal, with a black and elongated grain, cultivated by the Maya as early as 3,500 BC, rich in flavonoids, beta-carotene, vitamin A and gluten-free.

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