Cooking courses: Chef Luca Zecchin

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.

Luca Zecchin

The chef was a student of the authoritative and unforgettable Lidia Alciati assimilating the recipes of the great timeless classics of Piedmontese cuisine.

Thanks to 20 years of Michelin star, today more than ever he wants to seek a new key of reading directed toward a sustainable, light, refined cuisine to offer an experience that goes beyond the table

Particular attention is dedicated to the selection of raw materials from agricultural farms of the Piedmontese territory of the highest quality and sustainability, starting from meats from certified mountain farms in a semi-wild state, to fish of regional origin to continue with the vegetables from our organic and biodynamic garden.

In 2024, the restaurant Coltivare, guided by Chef Luca Zecchin received the Michelin Green Star and in 2025 the prestigious recognition “Passion Dessert” from the Michelin Guide.

This award celebrates excellence in pastry and valorizes the talent of the best pastry chefs.

Informazioni aggiuntive

The course, lasting approximately 2 hours, takes place in a professional environment with modern, fully equipped stainless steel workstations.

Upon arrival, each participant finds their workstation already set up with all the necessary tools. The experience continues with the guided preparation of the dish together with the chef, supported by a simultaneous translation service to ensure the involvement of all guests.

At the end of the lesson, participants sit down at the table to taste the dish they have prepared, accompanied by a carefully paired local wine.