Masterclass with Enrico Cerea (Da Vittorio restaurant, three Michelin stars) and with Raffaele Liuzzi (one Michelin star) to learn the secrets of great chefs and delve into two highly topical themes: circular cuisine and vegetable proteins
Plan
Wednesday 29 March
Arrival and accommodation at the hotel
Masterclass: Vegetable proteins and aromatic herbs in the kitchen of tomorrow with starred chef Raffaele Liuzzi
Preparation of two dishes with tasting
from 17 to 19.30, c/o Ristorante Carburo – Autodromo di Imola
overnight at Hotel
Thursday 30 March
Masterclass: In the kitchen with Enrico Cerea, chef with three Michelin stars
Preparation of two dishes with tasting
from 10 to 12.30, c/o Ascom Faenza headquarters
MEETING POINT
Antcio Borgo Hotel
Via Belvedere, 6
48025 Riolo Terme (RA)
PARTICIPATION FEE
overnight stay in DUS room (bed and breakfast treatment, hotel *** in Riolo Terme): € 180
On request
- guided tour of the Imola racetrack on the Terre e Motori shuttle (possible on Friday 31st at 12.45) € 30
- Dinner with Enrico Cerea at the Hotel Institute of Riolo Terme (Thursday 30): € 70
- Tasting of the precious Brisighella DOP extra virgin olive oil and platter of local products (Moretto artichoke, Romagnola breed salami, Slow Food Presidium, artisan cheeses) € 20
INFO AND RESERVATIONS
iat.rioloterme@imolafaenza.it
+39 0546 71044
