4 days/3 nights Package from euro 1.080,00 per person
The main cultivated and used rice typologies of Italy, their features and use in cookery.
Risotto, one of the most typical preparations of Italian cookery: choice, cooking and whisking methods. The virtues of rice and the Mediterranean diet: how to cook rice and make it each time more and more creative and fancy. Warm or cold, the rice can suit any type of catering, not only as a first course but also as a garnishing or trimming element for hors d'oeuvres and second courses.
Minimum 12 maximum 15 participants
Programme
Day 1
02.00 p.m. Meeting at the airport and hotel accommodation
05.00 p.m. Walk around the Longobard-Brescia
08.00 p.m. Dinner in a restaurant
Day 2
08.30 a.m. Transfer to CAST Alimenti
09.00 a.m. Beginning of lesson
01.00 p.m. Lunch break
2.00-5.00 p.m. Lesson
5.30-7.00 p.m. Visit to a food production company
08.00 p.m. Dinner in a restaurant
Day 3
08.30 a.m. Transfer to CAST Alimenti
09.00 a.m. Beginning of the lesson
01.00 p.m. Lunch break
2.00-5.00 p.m. Lesson
5.30-7.00 pm Visit to a food production structure
08.00 p.m. Dinner in a restaurant
Day 4 Departure
info and booking: +39 030 9142268 info@bresciatour.it
Accommodation:
4 star Hotel
Treatment:
According to plan
Price includes
welcome cocktail illustrative brochures about the city 3 nights in a 4 star Hotel on bed and breakfast basis double room accommodation with private facilities lunch and coffee-break on the days of lessons 3 dinners in typical and well-known restaurants of the City or surroundings 1 conducted city tour transfers to/from the airport (Montichiari or Verona or Bergamo) shuttle transfers to/from CAST Alimenti teaching courses 14 teaching hours 2 visits to production structures English/Italian interpreting service and teaching material in English assistance and interpreting service after lessons
Price doesn't include
drinks during meals out of the school, museum entrance fees, personal extras and anything not mentioned under "the price includes"
