Cooking courses: Chef Anna Buganè

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.

Anna Buganè

I am Anna, my studies have led me to know the world of catering in every aspect, from washing dishes, to the dining room, to being a sous chef.

At this moment I have decided to combine hospitality and the local cuisine in my small B&B in Alta Langa, where I have chosen to live.

Beauty and goodness are the things that inspire me and make me happy, putting them on a plate is my satisfaction.

Hands that cook tell stories, just as mine tell of an indissoluble bond with the territory and a passion for plant-based cuisine.

I have lived in the kitchen forever, my teachers always women, mothers, grandmothers and professional cooks who over time have passed down to me a knowledge that I love to share.

The hazelnut: from savory to sweet

Soft gnocchi made from potatoes and flour, with a soft and delicate consistency. They are usually seasoned with cheese fondue for a creamy and enveloping result.

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.