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Did you know that leftover boiled rice with the addition of a few other ingredients can be easily turned into rice gnocchi served in a simple broth? Or with a grana d’alpeggio parmesan style cheese, like they do in Emilia and Lombardy? Or Sicilian ganeffes: little balls of leftover rice mixed with butter, eggs, grated cheese and saffron that once fried are plopped into a meat broth? In this ideal journey through rice-based leftover recipes, Gilberto Venturini, ex restaurateur and coordinator of the Master of Food “Tecniche di Cucina” (Cooking Techniques) course together with his wife Marcella Cicognetti, will demonstrate ingenious recipes from the north to the south of Italy.

Member: € 25,00

No Member: € 30,00