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ALMA Scuola di Cucina: Tradizioni Culinarie Pasquali

  • 13 Mar 2021
  • 11:00 AM - 12:00 PM
  • Online


Registration is closed

Tradizioni Culinarie Pasquali


Saturday, March 13, 11:00 am - 12:00 pm CDT via Zoom 
Conversation will be in English

Online Event

Discover a land filled with thousands of bell towers and traditions, captured in a story between space and time, through the many flavors and recipes of Italy’s Easter celebrations.

Chef Ambassador Andrea Ruisi will guide us on a journey to discover the dishes and curiosities on the table of Italians from the north to the south of the peninsula, while Sommelier Julia Kryuchkova will conclude with her special wine pairing with three typical dishes.

During the event we will deepen the theme of how Easter is celebrated and experienced through dishes, gastronomic and cultural traditions in all Italian regions.

To cheer the end this journey we will have the opportunity to discover together with two exceptional protagonists 3 wines for 3 iconic dishes of the Italian Easter gastronomic tradition. In fact, the Sommelier Julia Kryuchkova will propose the wines paired with the dishes that Chef Andrea Ruisi will create to celebrate this holiday from North to South.

ALMA - La Scuola Internazionale di Cucina Italiana is the world’s leading international educational and training centre for Italian Cuisine. ALMA educates chefs and sommelier from all around the world, forming professionals of Italian Cuisine with training programs at the highest level, executed by world’s leading teachers.

The path traced by Maestro Marchesi, Dean of ALMA from 2002 to 2017, continues today inspired by his teachings.

ALMA has its Headquarters in the magnificent Palazzo Ducale of Colorno near Parma, equipped with the latest teaching and cooking facilities. The school is near Parma, recently elected by UNESCO “Creative City of Gastronomy“, in the middle of the Italian Food Valley.

Online Event

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All registered participants will be sent the webinar recording and one traditional food recipe
curated by ALMA Scuola di Cucina.

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