Vinum cooking classes: chef Luigi Taglienti

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 Taglienti

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

A Ligurian by birth and in fact, he has family of varied origins covering much of Italy.

Very early and romantically he understood that he was going to be a chef; the great Italian chefs passed on to him the love of raw material, the great French chefs the importance of knowing how to transform it and the basic classical techniques, the great Spanish, Nordic, and South American chefs the importance that one can and should dare everything in the kitchen.

On his cooking, Chef Taglienti speaks this way going into specifics:

My cooking is based on intuition, sensitivity and the ability to read the raw material with the added use of technique to arrive at a final idea, never to conceive it. My offerings are able to appeal to a cross-section of audiences, from the curious person eager to learn and know about haute cuisine, to the most experienced wine and food critic, working on 4 very different yet extremely consistent cooking styles. My dishes come from instinct, they come out already imagined somewhere and with a story to tell

As the backbone of his creative process, adherence to the territory but also new paths:

It is a creative process that weaves together all my history and all my passion for this work. Tradition, modernity, lightness and territory are the real ingredients of my cuisine. I don’t just imagine dishes to be enjoyed. Without taking risks, my work and projects could not evolve and ideas would inevitably deteriorate. Every now and then I feel that I have to dare, to explore new paths that sometimes lead me to beautiful experiences or to manifest what people recognize as new

The dish