Cooking Class: Rice as the Pearl of Italian Cuisine

Sunday, 4 March 2018 from 11 a.m.

What will you learn?

  • A short overview of the rice history
  • What kinds of rice can be used in Italian cuisine?
  • Rice types and how their preparation methods differ and how they can be combined?
  • How is risotto prepared in Northern Italy
  • Where and how is rice used in Italian cuisine?
Chef Andrea Crippa

Lecturer: Andrea Crippa

Andrea Crippa was born on the 14th of November 1973 in the town of Mariano Comense in the province of Como, Lombardy.

He is the an active member in the Federation of Italian Chefs of the World Association of Chefs. Andrea learned to cook when he was in school and gastronomy quickly became his passion. He has completed a Professional High School for Chefs and began exploring food in different corners of the world. During his journey he traveled to Spain, British Virgin Islands, Bahamas, Aruba, Ukraine, Ireland, Cyprus and finally the Czech Republic.

In Prague Andrea has works at many prestigious restaurants such as Pazzi, Alchymist Club, Aromi, La Bottega di Aromi and La Bottega Gastronomica.

Last year a Czech fast food chain Bageterii Boulevard has chosen Andrea Crippa to design a limited edition of baguettes for their seasonal menu which were a great hit.

Andrea currently owns and operates a fresh fish supply company called Mořský Ráj which supplies top quality fish to many of Prague's premium restaurants.

Menu:

  • Pomodori ripieni di riso in insalata - Stuffed tomatoes with rice salad
  • Risotto zucca e tartufo - Pumpkin Risotto with Black Truffles
  • Timballo di riso ai funghi porcini con fonduta - Timballo with rice, porcini mushrooms and fonduta 
  • Dolce di riso e cioccolato gianduia - Rice desert with Gianduia chocolate

Course admission fee:

2500 Kč per person

The course admission fee includes:

  • All the ingredients which you will need for cooking
  • Four course tasting dinner
  • Printed recipes
  • Non-alcoholic beverages (juice, water, coffee or tea)
  • A glass of wine
  • Apron rental
  • Certificated

What do I need to take with me?

You will not need to bring anything with you will will have everything prepared for you.

Maximum course capacity: 10 guests

Minimum course capacity: 7 guests

The organiser reserves the right to make any necessary adjustments to this course.

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