From 30 November 2026 to 30 November 2026
Cooking courses: Chef Francesco Marchese
Francesco Marchese, born in 1990, originally from Veneto, has built his gastronomic path between Italy and France, working in kitchens of the highest level
Within the suggestive Roddi Castle, one of the most fascinating Italian cooking schools offers theoretical and practical courses dedicated to the gastronomic tradition of Langhe, Monferrato and Roero, as well as the great iconic dishes created by important chefs.
The experience
All in a truly unique location.
The school has 7 modern stainless steel workstations, fully equipped with all the necessary tools.
Participants are actively involved in the preparation of the dishes and will have the opportunity to taste what they have made, accompanied by a glass of local wine.
The workstations are 7 and can be used individually or in pairs.
The shaving of White Truffle of Alba is not included, but can be added to the dish according to the daily Truffle Market listing.
The course has limited enrollment and allows a maximum of 14 people.
The workstations are complete with all the equipment necessary for the theoretical and practical conduct of the lessons.
Francesco Marchese
Francesco Marchese, born in 1990, originally from Veneto, has built his gastronomic path between Italy and France, working in kitchens of the highest level such as those of Georges Blanc, Marc Veyrat and Yannick Alléno.
After years of training and growth, he arrived at the Réva Resort in Monforte d’Alba, where today he leads the restaurant FRE, awarded the Michelin Star since 2020.
Here Francesco expresses a refined and personal cuisine, which blends Italian tradition and French technique, with a particular attention to the quality of the raw materials and the creative use of sauces and extractions.
The menu tells the story of the Langhe territory with elegance and contemporaneity, offering a gastronomic experience immersed in a breathtaking scenery among the vineyards.
FRE is today a point of reference for fine dining in Piedmont, thanks to the vision and sensitivity of the chef.
