Do you have a passion for Italian food? If your answer is yes, Welcome to my courses.
I am an Italian chef and teacher at Culinary arts and catering High school. I achieved the Master’s degree in Gastronomic Sciences (LM-70 – Class of Master of Science in Food Science and Technology of Ministerial Decree 270/2004), in date 26/10/2012 with 110/110 cum laude- First class honours (1st). I love all concern about food and gastronomy especially the traditional Italian dishes.
Together with me you will cook a range of antipasti dishes, followed by a seasonal main course, a side vegetable dish, and finally a fabulous classic Italian dessert. Once all the cooking is done, you will able to enjoy a glass of chilled prosecco with you and the feast can then begin. If you invite your guests this is the perfect way to impress your friends and family with your cooking skills under my own guidance. Novices and experts all welcome, enthusiasm is all that is needed. Every Italian region has its own street food specialities , the common link is they are freshly cooked, quick & tasty, giving a new meaning to ‘fast food’. I can introduces you to a large variety of dishes such as Torta Fritta (Emilia-Romagna), Panzerotti (small bite-sized calzone, Puglia), Arancini (small Sicilian rice balls filled with cheese, pea and ragu), Rustici (filled pastry squares, Campania). Of course you can enjoy what you have made with a glass of a good wine. The evening promises to give you a fun, sociable insight to Street Food… Italian style
Giuseppe Salvatore Paladino is an Italian chef and a temporary teacher at University of Parma. He teaches “Metodologia e tecniche della gestione di sala e bar” (Management of foodservice: Dining and bar service) and “Metodologia e tecniche della gestione di cucina” ( Management of food service: Professional cookery).
Giuseppe’s passion and love for gastronomy was cultivated at childhood and developed while working for some restaurants in Europe. He strengthened his link with gastronomy achieving a MSc in Food Science cum laude. He strives to make dishes that fulfil a true Italian’s most essential senses – exceptional tasty but simple food, beautifully presented in austere but welcoming surroundings.