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We are a group of kitchen, photography and writing enthusiasts, who in September participated in a course to become Food Blogger organized by Sale & Pepe in collaboration with Istituto Krisalide, Adecco and FormaTemp (in the picture we are, with our teacher Barbara Roncarolo) .
We were invited to the inauguration (Monday, January 21) of the new headquarters of the Salt & Pepper Cooking School (here the courses), born from the experience of the team of Laura Maragliano, director of Sale & Pepe and all the cookery titles of the
Gruppo Mondadori, who did the honors, welcoming everyone and cutting the symbolic red ribbon of this new space signed by Neff at Design Elements (via Lazzaretto 3 in Milan).
It does not seem true to us, it's our first time since foodblogger!
The Neff Store Collection space presents a contemporary design: on the ground floor on the left there is a large room with a very scenic location and a refined social table.
On the right a staircase leads to the kitchen stations on the lower floor and, in fact, to look at it well you realize that it is a sort of small and elegant tribune to observe the showcooking.
On the lower floor, behind the open kitchen for lessons and performances, there are eight positions for practical courses and, beyond, there is a room that can be used for theoretical courses and conferences. Here is everything a kitchen lover could wish for. Nothing is left to chance.
But let's get back to us.
We met outside the office but not everyone is still here, I (Gaia), usual impatient, I start to enter, you can breathe a convivial atmosphere, but at the same time a lot professional, in this new space that will be coordinated by Chef Eva Golia.
Waiting for my comrades to come I head to one of the positions, because attracted by a preparations of the Chef Michele Maino, a very scenic aperitif Flames with Turmeric on Champignon Baskets.
CI always like those brilliant ideas that should not be missing in the kitchen and I can not help but reflect on how the culinary art is able to satisfy all the senses, not just the palate. About the palate, the Chef has also delighted us with a Carnaroli risotto with marroni.
I arrive breathless at the Neff Concept Store. I'm Carlo and from the windows I see my companions: immediately I feel guilty, because I know that they are already active on the web, while my blog project is still alive only in my head.
Within and I find myself holding a steaming bowl: who offers it to me, smiles and proudly reveals that it is about Tagliatelle Cacio e Pepe with fake Chocolate Bottarga. The pasta was pulled by hand from Chef Eleonora De Marchi, while Chef Stefano Grandi he took care of the fine preparationle, the result is sublime. Don the other side of the space I see the director Laura Marigliano engaged in an interview. The looks cross with those of my classmates, sigh and I say "Welcome home". My foodie's soul rejoices.
Me too (Anna) I'm late, while IvanMy husband, who does not know any of my food blogger classmates, is already there!
I'm worried about finding it bewildered, and instead, when I arrive, I find it at ease with the friends of the course. In fact it is as if they already knew it: we are all active on social media, we have started the first online publishing projects and we follow each other. In short, the friendship between us has also been nourished.
By and I see that in the lower floor post, the one dedicated to the showcooking, the Chef Patrizia Riggi is Paola Sgadari they are preparing the Vegetable spaghetti with prawns. I find myself fantasizing about the kitchen I would like, made of induction plates and retractable hoods.
Ivan is a good fork. Look at random he has both hands busy, holds two finger food prepared by Chef Stefano Grandi: a Veal Sashimi with Anchovy Perlage it's a Bruschettina with Tomatoes Confit and Caciocavallo Flambè, smile, thinking about our itinerant foodblogging project aboard a camper van. And we want to experiment and grow again.
I'm admiring it Chef Cristiano Bonolo while preparing a raw food dessert: Pralines of dried fruits, cocoa, dried figs and coconut flour.
My mates they are all distracted, so I (Raffaella) I call them to invite them to taste this delicacy, to which I would certainly combine a good glass of Gewürztraminer with white flowers of Aztec sugar, you know how wonderful? Yes, flowers are my passion and they are also the protagonists of the online project I started, after having attended the training course organized by Sale & Pepe. While I'm still reflecting on the development of my blog and the beautiful projects that we can start together with my teammates, a big applause broke out for the whole group of professionals of the team Salt & Pepper Cooking School. The evening ended, it's time to say goodbye.
As usual, Sale & Pepe has offered us that extra something that allows our culinary creativity to take off and, as Carlo says, in this new space we will all have the opportunity to experience interstellar journeys!
Gaia, Carlo, Anna & Ivan, Raffaella
Video by Antonio Gaviraghi
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A school that makes school, that of Sale & Pepe, open for just over 3 years but with 30 of editorial experience behind it. And that will present at the Open Day courses and the events of the year. Courses as usual dedicated to the various types (from those active in evening hours for beginners or professionals to the courses dedicated to couples) and always kept by expert Italian and international chefs like Alice Balossi; Stefano Grandi; Patrizia Riggi; Cristiano Bonolo; Keiko Irimajiri; Eva Golia; Michele Maino and Paola Sgadari. But the 2019 reserve also one really innovative formula, light, rich sharing but not for this without teaching: i social lunch. They are courses developed in a "soft" mode of an hour and a half during the lunch break: the participants will follow the chefs in the preparation while they consume what is prepared in mode social eating.