Vinum cooking classes: chef Federico Gallo

Vinum’s formula is that of a city embracing its excellence and revealing it along the streets and through the squares.

Vinum is an event that brings together wine connoisseurs, gourmets and those who want to be passionate about the art and culture of the lower Piedmont region, being lulled by the beauty of the vineyards and hills that in 2014 Unesco recognized as a World Heritage Site.

Vinum is the opportunity to stroll through the streets of the city tasting the best wines of the area through food and wine tastings in the city’s iconic places.

The event with Chef Federico Gallo

Inside the Castle of Roddi, in one of Italy’s finest cooking schools, through theoretical and practical courses, you will be taught recipes for great iconic dishes by leading chefs in a very special location.

Inside the Castle are 7 modern steel stations complete with all kitchen utensils.

Participants are always personally involved and will have the opportunity to taste what is being prepared, accompanied by a glass of wine.

Each participant will be given a free gift:

• the kitchen apron
• the recipe made with the chef

There are 7 stations that can be used individually or doubly.
The course is limited in number and has a maximum attendance of 14 people.
The stations are complete with all the necessary equipment for the theoretical and practical conduct of classes.

The chef

His cuisine interprets the products of the Langhe; in the menus offered, the influence of the Mediterranean tradition, rich in colors, scents and flavors, and that of Piedmont are blended with balance and freshness.

Chef Federico Gallo was born in Turin, Piedmont, Italy.After graduating in 2006, Federico began traveling, first in Italy, especially in Tuscany, and then around the world, from Mexico to the United States.

These experiences helped Frederick to elegantly offer local products, creating seasonal menus inspired by the traditional raw materials of the places he visited.

His cuisine is the perfect combination of tradition and innovation, mixing traditional Piedmontese and Tuscan products to create dishes that are extraordinarily rich in flavor and aroma.

The dish