Following repeated requests from several of our clients, we are pleased to announce that Dical House is organising an amazing trip to Piemonte, the northern Italian region from where some of the world's best gastronomic delights derive.
Due to logistical reasons (we will be staying right in the midst of the Barolo area in small but comfortable accommodations during harvest time) the size of the group has to be small. We are also taking advantage of the current low prices for travelling directly to Piemonte with Airmalta's promotional fares currently at less than EUR80 return per person, a price which is bound to increase shortly.
This 4 day trip gives you the opportunity to relax whilst learning cooking techniques from the pros in an amazing environment. It's a must for real foodies.
Those bringing their less enthusiastic friends/ families along will also be cooking for them!! The brand new resort is made up of stylish Villa apartments with different themes (moroccan style etc) and the resort, which is minutes away from a never ending sandy beach, also boasts several facilities including a lovely pool and State of the art Spa. Limited spaces are available especially for those who wish to do the cooking course.
DETAILS OF TRIP
Dates for Sicily:
06 - 09 June
20 - 23 June
11 - 14 July
05 - 08 Sept
19 - 22 Sept
Course participants: EUR399
Non course participants: EUR 299
Children EUR169
(Catamaran cost not included.)
Prices are based on 4 full days (arriving early morning and leaving late afternoon); FULL Board, course material (where applicable), transfers to / from resort in sicily; Sharing room within a shared Villa Apartment.
Venue: Marsa Sicla, Ragusa, Sicily. transfers from port and back included.
Thank’s to a brand new technique, Tartuflanghe has finally found the way to obtain the dehydrated White Truffle. This innovative preserving process was presented at the “Alba White Truffle Award” and used from two of the best Italian Chef: Enrico Crippa - www.piazzaduomoalba.it Massimo Bottura - www.osteriafrancescana.it
Jars used in the drying processThe White Alba Truffle can be now preserved for 9 months at room temperature and its taste can be kept unchanged, with a surprising long lasting flavour. The new technique is based on the drying process made in a vacuum room, in order to take all moisture out of the truffle, being the water the main responsible of its fast deterioration. This technique is not based on chemical manipulation, but on a physical process.
Following repeated requests from several of our clients, we are pleased to announce that Dical House is organising an amazing trip to Piemonte, the northern Italian region from where some of the world's best gastronomic delights derive.
Thank’s to a brand new technique, Tartuflanghe has finally found the way to obtain the dehydrated White Truffle. This innovative preserving process was presented at the “Alba White Truffle Award” and used from two of the best Italian Chef: Enrico Crippa -