Date: 19/05/2025
Hours: 9:30 AM – 5:30 PM
Duration: 8 hours
Language: Italian
Price: 390€+VAT
Location: Scuola Tessieri, via Milano 24- Ponsacco (PI)
The Masterclass includes: Recipe book – Coffee break – Lunch prepared by the Chefs of Scuola Tessieri – Certificate of participation.:
Date: 19/05/2025
Duration: 8 hours
A Masterclass to discover the innovative world of fish aging and the creation of seafood charcuterie with one of the leading figures in contemporary gastronomy: Chef Alberto Angiolucci.
Founder of Angiò – Macelleria di Mare, Alberto Angiolucci has revolutionized the concept of seafood cuisine by applying techniques traditionally reserved for meat to enhance the flavors of fish.
During this Masterclass, participants will explore:
- The principles of fish aging, a technique that improves texture and flavor, elevating the quality of raw ingredients to new heights.
- The creation of seafood charcuterie, a unique blend of tradition and creativity, reinterpreting seafood through artisanal techniques.
- The fusion of innovation and sustainability, with a focus on using local ingredients and environmentally respectful processes.
This is a unique opportunity for culinary enthusiasts and professionals alike to learn new techniques from a visionary and dedicated chef, recognized by leading gastronomic guides.
Instructror: Alberto Angiolucci
Originally from Sicily, Alberto Angiolucci began his culinary journey by immersing himself in local gastronomic traditions, which he has reinterpreted with a modern and innovative vision. Both chef and entrepreneur, he is now recognized for his ability to blend creativity with respect for tradition, becoming a key figure in contemporary dining.
Alberto Angiolucci is the founder of Angiò – Macelleria di Mare, a restaurant in Catania that stands out for its unique concept: applying techniques typically used in meat processing, such as aging, to the preparation of fish. This revolutionary approach results in original and refined dishes, such as “seafood charcuterie” and dry-aged amberjack sashimi, which boldly and innovatively celebrate marine flavors.
At his restaurant, Angiolucci places particular emphasis on ingredient quality. He uses organic flours for breadmaking, following slow fermentation processes, and prioritizes local ingredients for both sweet and savory dishes. Among his most celebrated creations is “Seppia e midollo” (Cuttlefish and Bone Marrow), a harmonious fusion of sea and land that balances flavors and textures.
Beyond his culinary skills, Alberto Angiolucci is known for his hospitality and ability to create a welcoming atmosphere. Supported by a young and passionate team, he has transformed Angiò into one of Catania’s most acclaimed culinary destinations, earning recognition from prestigious guides like Michelin. His dedication and passion shine through not only in his dishes but also in the experience he provides, combining professionalism and warmth in a truly unique setting.
Purchase Your Masterclass
• Data: 11/11/2024
• Orario: 09.00-17.30
• Edizione: Terza edizione
• Durata: 24 ore
• Numero di partecipanti: Min 10 Max 16
• Luogo: Scuola Tessieri – Via Milano 24 Ponsacco (Pisa)
