Date: 14/10/2024
Duration: 8 hours
Course Program:
Chef Edoardo Tilli will explain various types of aging and cooking methods for the most important raw materials of our territory and beyond, game meat.
In this Masterclass, you will see:
- Explanation of the dry-aged method
- Application of aging based on types of meat
- Specific cooking methods for different types of game
- Pairings, tasting of meats in a vertical of aromas
The course program may be subject to changes at the discretion of the instructor.
Instructor:
Edoardo Tilli
Of Tuscan origin, Edoardo Tilli is self-taught and inherited his passion for cooking from his grandmothers. It was they, who had a small garden and some backyard animals, who positively influenced the chef's mentality. It is no coincidence that his restaurant also has a plot of land and that he works with quality raw materials from scratch, many of which are grown in the neighboring areas.
General Information:
Where and when will the course take place?
The course will be held on 14 OCTOBER 2024 at the Scuola Tessieri Cooking Lab.
Schedule: 09:00-17:30
Who is the course for?
The course is intended for chefs, assistant chefs, and restaurateurs who want to experiment with an often-overlooked technique: meat aging.
Materials Provided:
Welcome Kit • Recipe Book • Certificate of Participation
Jacket Required
The course includes:
• Coffee Break • Lunch
Useful Info:
• Date: 14/10/2024
• Time: 09:00-17:30
• Edition: First edition
• Duration: 8 hours
• Number of participants: Min 12 Max 20
• Location: Scuola Tessieri – Via Milano 24 Ponsacco (Pisa)
Purchase Your Masterclass
• Date: 14/10/2024
• Time: 09:00-17:30
• Edition: First edition
• Duration: 8 hours
• Number of participants: Min 12 Max 20
• Location: Scuola Tessieri – Via Milano 24 Ponsacco (Pisa)
