Objectives

Beans and other legumes are often underappreciated in the kitchen, but they play an integral part in traditional Italian cuisine. Learn how to cook beans properly and how to highlight their individual characteristics.

Content

• How to recognize beans and legumes
• Nutritional value
• Light and contemporary preparations
• Beans throughout history
• Antipasti, or appetizers
• Primi piatti, or first dishes
• Secondi piatti, or second dishes
• Presentation
• What tools you will need for good results

Tasting during and after the class

For more information contact us.