Workshops will have dishes from Veneto and Piedmont

This May, Italian chef Paolo Pisano promotes a series of classes in Curitiba with typical recipes from the Veneto and Piedmont regions. With limited places, the Italian cooking workshops are aimed at gastronomy students and also for those passionate about Italian cuisine who want to learn dishes that are out of the ordinary.

Classes start in May and each week is dedicated to cuisine from a different region. Among the dishes that will be taught, and tasted, in the classes are Tortellini donkey and sage and Bigoi (handmade pasta) with duck ragout.

The Giro d’Italia, as the series of Italian cooking workshops was titled, will also feature a harmonized tasting of Italian wines. In classes in Veneto, a Valpolicella red wine will be served; in Piedmont, the dishes will be accompanied by the red Barbera d’Asti.

The selection of labels is carried out by the Italian sommelier and enogastronomic journalist, Andrea Torrente. It is he who will lead the tasting and present the main notions about the wine production of the two regions.

“The Giro d’Italia is the famous bicycle race that runs along Italian roads from north to south every year, but we Italian cooks also use the expression to indicate a gastronomic journey. The objective of the course is to bring people from Curitiba closer to regional Italian gastronomy, language and culture”, explains Pisano, who worked for some years as chef at the General Consulate of Italy in Curitiba.

Classes will always be held on Tuesdays and Thursdays, from 7 pm to 10 pm, at Universidade Positivo. Each class costs R$ 180 per person, with the right to tasting dishes and wines. The Giro d’Italia is organized by the Italian/Brazilian Cultural Center “Dante Alighieri” in partnership with the Positivo Ecoville University.

Service:

Registrations: WhatsApp (41) 99644 6096. Instagram @chefpisoso and @andrea.torrente

Local: Gastronomy laboratory 117 at Universidade Positivo (Ecoville campus).

Schedule:

1st WEEK – Region: VENETO

Tuesday (2/05), from 19h to 22h.

Pasta: “BIGOI” (handmade pasta)

Sauce: RAGOUT DI ANATRA (duck bolognese)

Thursday (4/05), from 19:00 to 22:00

Pasta: TORTELINI DI “VALEGGIO” (handmade pasta with meat filling)

Sauce: DONKEY AND SALVIA

2nd WEEK – Region: PIEDMONT

Tuesday (08/05), from 19:00 to 22:00

Pasta:” PLIN” (handmade pasta with meat filling)

Sauce: IL SUO FONDO (demiglace di meats and vegetables)

Thursday (11/05), from 19:00 to 22:00

Pasta: “TAJARIN” AI 30 TUORLI (handmade pasta with 30 egg yolks)

Sauce: RAGOUT DELLE LANGHE (sausage bolognese with ham and chicken liver).