Dal 30 Ottobre 2026 al 30 Ottobre 2026
Cooking courses: Chef Margherita Giampiccolo
A dish that celebrates the autumnal flavors through seasonal vegetables worked with different cooking methods and textures, creating a balance between softness and crunchiness
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.
Margherita Giampiccolo
I am Margherita, I like to smile and make people smile, and I think that a well-cooked dish, carefully plated, is a vehicle of joy.
I graduated in Literature, but then I chose cooking as my profession and in 2015 I opened, with my husband Luca Guastini, the restaurant Trés in Trezzo Tinella.
I learned from Grandma Mariola that making good things takes time, from Grandma Albertina how to make pasta and from Davide Palluda, 1 Michelin star chef in Canale, professionalism, rigor in the kitchen and respect for raw materials.
I like to travel, walk, photograph, read, observe, discover different culinary traditions, because I think that the other is always an enrichment
The nectar of the gods is undoubtedly bread, tomato and basil.
Autumn vegetables: play of textures
A dish that celebrates the autumnal flavors through seasonal vegetables worked with different cooking methods and textures, creating a balance between softness and crunchiness enriched by a cheese fondue.
