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Courses and Remedies "culinary

Alessia, my companion during haute cuisine at the school Altopalato , sends me the photo that captures the moment of delivery of the diploma. As usual, I really have a face like a fool: ape over the lens expresses all my discomfort. For me though, is a beautiful memory that symbol the end of a journey that began eight weeks ago and that ended with a nice dinner, prepared during a whole afternoon.
Beside me the master chef Lucio Caporarello , whose skill is not just to have that wealth of technical knowledge and ingredients that all cooks should have, but also in the ability to patiently transmit his knowledge. Affair is not easy to repeat endlessly concepts maybe just before an audience a bit 'undisciplined, yes, because with the passage of time, students become well together and therefore more distracted by talk that is good food! Credit where credit is, therefore, and thanks for all the lessons that has been able to send me to correct mistakes by his watchful eye, for the fish unnecessarily because scaled were prepared filets, for vegetables unnecessarily reduced to brunoise seen going past and, above all, for a pound of peas, which, to me, Paul and Sonia, had to peel a a big dinner for the ending! Obviously, you want to make a difference?! :-)
Alongside Lucio, Terry Sarcina , in all its elegance, and I do not mean that many women even have a Valentino dress can give. I refer to his savoir-faire , the way she moves into the kitchen, gestures with disabilities, but graceful and his warmth. It is worth emphasizing because it is genuinely fond of her. On the left you also see
Toni Sarcina that cheers every dinner at the end of the course with his knowledge, anecdotes, and tasty beats.

This was my second year in Altopalato and certainly not the last because I enjoy, I relax and learn a lot. And the gap between those who seek to provide "similar" is felt even more so when it is abituati all'eccellenza. Altopalato non è
una semplice scuola, ma un centro di cultura con la solida
esperienza di una trentina di anni: ciò che si percepisce da subito è
l'intento di diffondere la cultura del mangiar bene, dello stare a tavola, della
convivialità e mai si ha la sensazione che questo venga fatto a scopo
di lucro. Purtroppo, non sempre è così, anzi spesso ci si imbatte
in esperienze deludenti, se non addirittura inutili considerata la facilità
ad improvvisarsi tipica degli italiani, soprattutto in quei settori dove si
può struttare l'onda del successo. L'arte dell'arrangiarsi è una
qualità che apprezzo del mio popolo, ma il pressapochismo unito alla
bramosia di far soldi non mi piacciono affatto.

Ma passiamo alla descrizione della buonissima e raffinata cena. Da sinistra
a destra: "Tian" di capesante, spätzli con piselli e asparagi,
petti di faraona farciti, friandises e spuma a sorpresa (per la ricetta
di questo dolce vi faccio attendere un po' :-)). Oltre a questi piatti c'era
anche una deliziosa macedonia di ortaggi e, a precedere la cena, un aperitivo
consumato nello studio di Toni Sàrcina, composto da many tastes delicious.

is increasingly rare to find someone who carries out his work with passion, almost needle in a haystack those teachers who are doing their utmost to ensure that students really learn: Altopalato for me to find myself in, that is, with good and wonderful people, was a great success. It begins in the fall!