Vinum cooking classes: chef Stefano Sforza

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 Stefano Sforza

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

Keeping true to the philosophy of the restaurant, Chef Stefano Sforza, born in 1986 offers a cuisine that is sharp, precise in flavor and well delineated in taste.

Without too many frills, straightforward and clean, where “taking away” rather than “putting on” (as the master Gualtiero Marchesi taught), because inserting an extra ingredient to give unwanted complexity is everyone’s ability, while leaving only well-thought-out flavors in the dish is the aptitude of a few.

Stefano’s is a cuisine of territoriality, innovation and concreteness, with a menu that changes according to the seasonality of the products.

From his masters, from Pier Bussetti to Alain Ducasse, he learned rigor, respect and discipline, even before cooking: the basics, before the basics.

After more than 15 years of experience, after Bellevue in Cogne, Del Cambio in Turin, Trussardi at La Scala in Milan, after three years at Turin Palace, he married the Cometto family project andlanded in Opera as Executive Chef.

In addition to the a la carte offering, two menus, one of which is vegetarian, where Stephen expresses his predilection for vegetables and plays with cooking and textures, and an “Opera” menu in which to be guided by the chef through a creative path that gives free rein to his inspiration and expresses the full essence of the restaurant.

The dish