Dal 13 Novembre 2026 al 13 Novembre 2026
Cooking courses: Chef Margherita Giampiccolo
Courses with recipes from the Piedmontese tradition: baccalà mantecato and tasting of bagnetto rosso and verde
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.
Baccalà mantecato
Baccalà mantecato is a tasty and soft cream made from fish, which is worked at length with oil and other aromas until it reaches a dense and frothy consistency.
It is accompanied by a Piedmontese bagnetto verde which is a typical cold sauce without cooking from the Piedmontese tradition based on parsley, garlic, anchovies and oil, and by a bagnetto rosso, which is a typical sauce based on tomatoes, peppers, garlic, onion, vinegar and chili pepper.
