Cooking Courses
For Enthusiasts
Traditional Risottos
Mantecatura techniques, broths and classic preparations of Italian tradition
Fresh Pasta
From dough to regional formats: tagliatelle, tortellini, ravioli
Modern Italian Cuisine
Contemporary techniques applied to Italian cuisine
For Professionals
Food Cost & Pricing
Precise cost calculation, profitability and pricing strategies
Station Organization
Mise en place management, efficient workflow and service control
Menu Engineering
Profitable menu design and dish performance analysis
Contact & Booking
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Fill out the form or contact me directly
Federico Chef
Culinary Consultant & Private Chef
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