{"title":"Featured courses","description":null,"products":[{"product_id":"risotti-dautore-con-lo-chef-stefano-riva-8-ottobre-2026-copia","title":"Ligurian Focaccia with Chef Stefano Riva - Thursday, September 24, 2026","description":"\u003cp\u003e\u003cstrong\u003e🗓 Thursday, September 24, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 7:00 PM – 10:00 PM\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJoin us for an exciting culinary adventure with the renowned chef \u003cstrong\u003eStefano Riva\u003c\/strong\u003e! Discover the secrets of Ligurian focaccias and be inspired by three traditional versions: \u003cstrong\u003eFocaccia Genovese\u003c\/strong\u003e, \u003cstrong\u003eFocaccia di Recco\u003c\/strong\u003e, and \u003cstrong\u003ePotato Focaccia\u003c\/strong\u003e. Forget cold, formal lessons: at Atelier, we cook around our \u003cb data-path-to-node=\"10,1\" data-index-in-node=\"82\"\u003eConvivial Island\u003c\/b\u003e. You'll have your own workstation, your own tools, and you'll work closely with chef Stefano, who will guide you step by step with gentleness and humor. It will be an evening of relaxation, hands-on cooking, and fun! \u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003ch5\u003e🍽 What you will learn:\u003c\/h5\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFocaccia Genovese:\u003c\/strong\u003e Soft, thick, and seasoned with fragrant Extra Virgin olive oil \u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFocaccia di Recco:\u003c\/strong\u003e Thin, stuffed with irresistible melted cheese \u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePotato Focaccia:\u003c\/strong\u003e Soft and deliciously flavorful \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-path-to-node=\"12,0\"\u003e \u003cb data-path-to-node=\"12,0\" data-index-in-node=\"3\"\u003eWhat your participation fee includes:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"12,1\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"12,1,0,0\"\u003e\u003cb data-path-to-node=\"12,1,0,0\" data-index-in-node=\"0\"\u003eIndividual workstation on the Convivial Island:\u003c\/b\u003e with all fresh ingredients and tools ready (you don't need to bring anything from home!).\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"12,1,1,0\"\u003e\u003cb data-path-to-node=\"12,1,1,0\" data-index-in-node=\"0\"\u003e3-hour practical course:\u003c\/b\u003e entirely hands-on, where you will knead and roll out each focaccia with your own hands.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"12,1,2,0\"\u003e\u003cb data-path-to-node=\"12,1,2,0\" data-index-in-node=\"0\"\u003eDinner and sharing:\u003c\/b\u003e we will taste all the hot, freshly baked focaccias together directly on the Island, accompanied by \u003cb data-path-to-node=\"12,1,2,0\" data-index-in-node=\"121\"\u003eselected glasses of wine\u003c\/b\u003e. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"12,1,3,0\"\u003e\u003cb data-path-to-node=\"12,1,3,0\" data-index-in-node=\"0\"\u003ePaper handout:\u003c\/b\u003e with recipes and chef's secrets explained simply for you to replicate at home.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"12,1,4,0\"\u003e\u003cb data-path-to-node=\"12,1,4,0\" data-index-in-node=\"0\"\u003eVery limited spaces:\u003c\/b\u003e maximum 20 participants to ensure you receive maximum attention.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eDon't miss the opportunity to learn how to create colorful and delicious dishes, perfect for surprising your guests!  \u003cstrong\u003eBook your spot now\u003c\/strong\u003e and get ready for an unforgettable experience!\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4\"\u003eMeet the Chef: Stefano Riva\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cspan class=\"\"\u003eWe are honored to have Chef Stefano Riva guide this masterclass.\u003c\/span\u003e\u003cspan class=\"\"\u003e His career is a journey of excellence,\u003c\/span\u003e\u003cspan class=\"\"\u003e begun under the tutelage of true Masters of Italian cuisine:\u003c\/span\u003e\u003cspan class=\"\"\u003e he took his first steps at the Miramonti Majestic Grand Hotel in Cortina d'Ampezzo,\u003c\/span\u003e\u003cspan class=\"\"\u003e under the guidance of Chef \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"287\" data-path-to-node=\"5\"\u003eGualtiero Marchesi\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cspan class=\"\"\u003eHe perfected his art and professional rigor by working at top-level restaurants,\u003c\/span\u003e\u003cspan class=\"\"\u003e including the Michelin-starred restaurant \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"132\" data-path-to-node=\"6\"\u003ePierino Penati\u003c\/b\u003e\u003cspan class=\"\"\u003e,\u003c\/span\u003e\u003cspan class=\"\"\u003e the \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"151\" data-path-to-node=\"6\"\u003eVia del Borgo\u003c\/b\u003e\u003cspan class=\"\"\u003e (one Michelin star), and the iconic restaurant in Cassinetta di Lugagnano (at the time \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"247\" data-path-to-node=\"6\"\u003e3 Michelin stars\u003c\/b\u003e\u003cspan class=\"\"\u003e),\u003c\/span\u003e\u003cspan class=\"\"\u003e where he spent three years under the consultancy of Enzo Santini.\u003c\/span\u003e\u003cspan class=\"\"\u003e His training also includes an internship in Rome with \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"382\" data-path-to-node=\"6\"\u003eHeinz Beck\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003eAfter having progressed through every level of kitchen hierarchy and gained solid experience as a manager and Chef at various establishments,\u003c\/span\u003e\u003cspan class=\"\"\u003e Stefano Riva successfully managed his own restaurant,\u003c\/span\u003e\u003cspan class=\"\"\u003e \"L'Osteria dello Strecciolo,\" for over 12 years.\u003c\/span\u003e\u003cspan class=\"\"\u003e Today,\u003c\/span\u003e\u003cspan class=\"\"\u003e as a chef consultant,\u003c\/span\u003e\u003cspan class=\"\"\u003e he brings his culinary philosophy to Atelier Dimore:\u003c\/span\u003e\u003cspan class=\"\"\u003e a careful and precise style,\u003c\/span\u003e\u003cspan class=\"\"\u003e capable of blending the deep gastronomic culture of the territory with modern and original innovations.\u003c\/span\u003e\u003c\/p\u003e","brand":"Il mio negozio","offers":[{"title":"Default Title","offer_id":58160230334796,"sku":null,"price":100.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0995\/2198\/6892\/files\/Screenshot_2026-07-20_alle_09.46.59.png?v=1784722294"},{"product_id":"focacce-liguri-con-lo-chef-stefano-riva-giovedi-24-settembre-2026-copia","title":"Seafood Specialties with Chef Stefano Riva - Thursday, September 10, 2026","description":"\u003cdiv\u003e\n\n\u003ch3\u003eSeafood Specialties with Chef Stefano Riva\u003c\/h3\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e🗓 Date: \u003c\/strong\u003eThursday, September 10, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Time: \u003c\/strong\u003e7:00 PM - 10:00 PM\u003c\/p\u003e\n\u003cp\u003eJoin us for an unforgettable culinary experience dedicated to seafood specialties! In the company of the famous chef \u003cstrong\u003eStefano Riva\u003c\/strong\u003e, you will learn to prepare three delicious dishes that highlight the flavors of the sea:\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003col start=\"1\"\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCreamed Salt Cod\u003c\/strong\u003e with Taggiasca olives and roasted bell pepper\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTagliolino pasta\u003c\/strong\u003e with garlic, oil, chili, spring onions, shrimp, and squid, pea and lemon cream\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStuffed Red Mullet\u003c\/strong\u003e with sun-dried tomato, basil, burrata, and crispy bread\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ch3\u003e What We Will Do Together:\u003c\/h3\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWe will cook together:\u003c\/strong\u003e You will discover all the secrets of preparing seafood dishes, collaborating directly with the chef.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eYou will learn valuable techniques:\u003c\/strong\u003e From cleaning fish to choosing fresh ingredients, you will acquire practical skills that you can replicate at home.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDinner:\u003c\/strong\u003e At the end of the course, we will share a dinner together, toasting with a glass of sparkling wine to celebrate our work!\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ch3\u003e The course value includes:\u003c\/h3\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e3-hour cooking class\u003c\/strong\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eShared dinner\u003c\/strong\u003e with the dishes prepared together \u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHandout\u003c\/strong\u003e with detailed recipes \u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eConvivial atmosphere:\u003c\/strong\u003e A limited number of participants to ensure interaction and personalized attention\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003eDon't miss the opportunity to learn how to cook seafood specialties in a friendly and festive atmosphere!  \u003cstrong\u003eBook your spot now\u003c\/strong\u003e and get ready for a delicious culinary experience!\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4\"\u003eMeet the Chef: Stefano Riva\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cspan class=\"\"\u003eWe are honored to have Chef Stefano Riva as our guide for this masterclass.\u003c\/span\u003e\u003cspan class=\"\"\u003e His career is a path of excellence,\u003c\/span\u003e\u003cspan class=\"\"\u003e beginning under the guidance of true Masters of Italian cuisine:\u003c\/span\u003e\u003cspan class=\"\"\u003e he took his first steps at the Miramonti Majestic Grand Hotel in Cortina d'Ampezzo,\u003c\/span\u003e\u003cspan class=\"\"\u003e under the guidance of Chef \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"287\" data-path-to-node=\"5\"\u003eGualtiero Marchesi\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cspan class=\"\"\u003eHe perfected his art and professional rigor working at top-level restaurants,\u003c\/span\u003e\u003cspan class=\"\"\u003e including the Michelin-starred restaurant \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"132\" data-path-to-node=\"6\"\u003ePierino Penati\u003c\/b\u003e\u003cspan class=\"\"\u003e,\u003c\/span\u003e\u003cspan class=\"\"\u003e the \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"151\" data-path-to-node=\"6\"\u003eVia del Borgo\u003c\/b\u003e\u003cspan class=\"\"\u003e (one Michelin star) and the iconic restaurant in Cassinetta di Lugagnano (at the time \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"247\" data-path-to-node=\"6\"\u003e3 Michelin stars\u003c\/b\u003e\u003cspan class=\"\"\u003e),\u003c\/span\u003e\u003cspan class=\"\"\u003e where he spent three years under the consultancy of Enzo Santini.\u003c\/span\u003e\u003cspan class=\"\"\u003e His training also includes an internship in Rome with \u003c\/span\u003e\u003cb class=\"\" data-index-in-node=\"382\" data-path-to-node=\"6\"\u003eHeinz Beck\u003c\/b\u003e\u003cspan class=\"\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cspan class=\"\"\u003eAfter progressing through every level of the kitchen hierarchy and gaining solid experience as a manager and Chef at various establishments,\u003c\/span\u003e\u003cspan class=\"\"\u003e Stefano Riva successfully managed his own restaurant,\u003c\/span\u003e\u003cspan class=\"\"\u003e \"L'Osteria dello Strecciolo,\" for over 12 years.\u003c\/span\u003e\u003cspan class=\"\"\u003e Today,\u003c\/span\u003e\u003cspan class=\"\"\u003e as a chef consultant,\u003c\/span\u003e\u003cspan class=\"\"\u003e he brings his culinary philosophy to Atelier Dimore:\u003c\/span\u003e\u003cspan class=\"\"\u003e a careful and precise style,\u003c\/span\u003e\u003cspan class=\"\"\u003e capable of blending the deep gastronomic culture of the region with modern and original innovations.\u003c\/span\u003e\u003c\/p\u003e","brand":"Il mio negozio","offers":[{"title":"Default Title","offer_id":58160252551500,"sku":null,"price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0995\/2198\/6892\/files\/Screenshot_2026-07-20_alle_09.52.01.png?v=1784722149"},{"product_id":"speciale-giappone-gyoza-bao-mercoledi-30-settembre-2026","title":"Japan Special: Gyoza \u0026 Bao - Wednesday, September 30, 2026","description":"\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"large-12 xlarge-10 xxlarge-9 large-centered columns\"\u003e\n\n\u003cdiv class=\"product_content_wrapper\"\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"large-4 xlarge-5 xxlarge-5 large-push-0 columns\"\u003e\n\n\u003cdiv class=\"product_infos\"\u003e\n\n\u003cdiv class=\"woocommerce-product-details__short-description\"\u003e\n\n\u003cp data-path-to-node=\"4,1\"\u003eA practical and sensory journey to discover the most beloved Japanese street food. Learn to knead, fold, and cook the famous crispy dumplings and soft steamed buns to perfection, guided step-by-step by a native instructor.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"4,2\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,2,0,0\"\u003e\u003cb data-path-to-node=\"4,2,0,0\" data-index-in-node=\"0\"\u003eWhen:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eWednesday, September 30, 2026, from 7:00 PM to 10:00 PM.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,2,1,0\"\u003e\u003cb data-path-to-node=\"4,2,1,0\" data-index-in-node=\"0\"\u003eWhere:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eVia Silvio Spaventa 9, Bergamo.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cform class=\"cart\" action=\"https:\/\/www.dimoredorazio.it\/product\/speciale-giappone-gyoza-bao-mercoledi-30-settembre-2026\/\" method=\"post\" enctype=\"multipart\/form-data\"\u003e\u003c\/form\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv class=\"woocommerce-tabs wc-tabs-wrapper\"\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"large-12 large-centered columns\"\u003e\n\n\u003cul class=\"tabs wc-tabs\" role=\"tablist\"\u003e\u003c\/ul\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"woocommerce-Tabs-panel woocommerce-Tabs-panel--description panel entry-content wc-tab current\" id=\"tab-description\" role=\"tabpanel\" aria-labelledby=\"tab-title-description\"\u003e\n\n\u003cdiv class=\"row\"\u003e\n\n\u003cdiv class=\"large-8 xlarge-6 large-centered xlarge-centered columns\"\u003e\n\n\u003cdiv class=\"wpb-content-wrapper\"\u003e\n\n\u003cdiv class=\"normal_height vc_row wpb_row vc_row-fluid\"\u003e\n\n\u003cdiv class=\"wpb_column vc_column_container vc_col-sm-12\"\u003e\n\n\u003cdiv class=\"vc_column-inner\"\u003e\n\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\n\u003ch4 data-path-to-node=\"7,0\"\u003eA trip to Japan (without leaving Bergamo)\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"7,1\"\u003eClose your eyes and imagine the aroma of Tokyo markets: steam rising from bamboo steamers, the sizzling of dumplings on a hot griddle, and that unique flavor combining sweet, savory, and umami.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"7,2\"\u003eOn Wednesday, September 30th, the Atelier transforms into a corner of Japan. Under the expert and gentle guidance of\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"7,2\" data-index-in-node=\"111\"\u003eYumi Katsura\u003c\/b\u003e, a native Japanese cooking instructor, you will learn to make from scratch the two most famous specialties of Asia:\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"7,2\" data-index-in-node=\"238\"\u003eGyoza\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(the legendary Japanese dumplings) and\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"7,2\" data-index-in-node=\"278\"\u003eBao\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(called\u003cspan\u003e \u003c\/span\u003e\u003ci data-path-to-node=\"7,2\" data-index-in-node=\"292\"\u003eNikuman\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ein Japan), soft and light steamed buns like a cloud.\u003c\/p\u003e\n\n\u003ch3 data-path-to-node=\"7,3\"\u003e\n\n\u003cspan\u003e \u003c\/span\u003e\"It looks difficult, will I be able to do it too?\"\u003c\/h3\u003e\n\n\u003cp data-path-to-node=\"7,4\"\u003eIf you think that rolling out a very thin dough or making the typical pleats of dumplings is impossible for you, you are in the right place. This course is specifically designed for absolute beginners. Yumi will guide you step by step and show you traditional tricks to make oriental manual skills a breeze. No rush, no judgment: just the pleasure of experimenting and learning while having fun.\u003c\/p\u003e\n\n\u003ch4 data-path-to-node=\"7,6\"\u003e\n\n\u003cspan\u003e \u003c\/span\u003eWhat you will learn and prepare with your own hands:\u003c\/h4\u003e\n\n\u003cul data-path-to-node=\"7,7\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,7,0,0\"\u003e\u003cb data-path-to-node=\"7,7,0,0\" data-index-in-node=\"0\"\u003eThe perfect Gyoza wrapper:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eHow to knead and roll out the discs to achieve the ideal consistency and thickness.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,7,1,0\"\u003e\u003cb data-path-to-node=\"7,7,1,0\" data-index-in-node=\"0\"\u003eThe magic of folding:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThe art of folding Gyoza into a crescent shape and sealing Bao with a \"swirl,\" step by step at your station.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,7,2,0\"\u003e\u003cb data-path-to-node=\"7,7,2,0\" data-index-in-node=\"0\"\u003eThe double cooking of Gyoza:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThe secret to making them incredibly crispy on the bottom and steamed on top.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,7,3,0\"\u003e\u003cb data-path-to-node=\"7,7,3,0\" data-index-in-node=\"0\"\u003eThe cloud of Nikuman (Bao):\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThe leavening and steaming technique to obtain very white, very soft, and light buns.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-path-to-node=\"7,8\"\u003e\u003cb data-path-to-node=\"7,8\" data-index-in-node=\"0\"\u003eTonight's menu dishes:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"7,9\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,9,0,0\"\u003e\u003ci data-path-to-node=\"7,9,0,0\" data-index-in-node=\"0\"\u003eTraditional Gyoza:\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003efilled with spiced meat and crispy vegetables, accompanied by their artisanal dipping sauce.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003ci data-path-to-node=\"7,9,2,0\" data-index-in-node=\"0\"\u003eNikuman (Bao):\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003efilled with a savory and succulent filling, perfect to replicate at home to impress friends.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch5 data-path-to-node=\"7,11\"\u003e\n\n\u003cspan\u003e \u003c\/span\u003eNo one gets left behind: The Convivial Island Formula\u003c\/h5\u003e\n\n\u003cp data-path-to-node=\"7,12\"\u003eForget cold, frontal lessons where you sit and stare at a whiteboard. In our Atelier, we all work together around one large\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"7,12\" data-index-in-node=\"151\"\u003eConvivial Island with 20 workstations\u003c\/b\u003e. You will have your own space, your pre-portioned ingredients, and your tools.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"7,13\"\u003eOnce the preparations are complete, we will turn off the stoves and all gather around the Island to\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"7,13\" data-index-in-node=\"98\"\u003edine together\u003c\/b\u003e, enjoying the fruits of our labor accompanied by a\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"7,13\" data-index-in-node=\"169\"\u003eselected glass of wine\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(or Asian beer!), water, and coffee. It will be your relaxing and fun evening of the week!\u003c\/p\u003e\n\n\u003ch3 data-path-to-node=\"7,15\"\u003e\n\n\u003cspan\u003e \u003c\/span\u003eWhat your participation fee includes:\u003c\/h3\u003e\n\n\u003cul data-path-to-node=\"7,16\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,16,0,0\"\u003e\u003cb data-path-to-node=\"7,16,0,0\" data-index-in-node=\"0\"\u003eIndividual workstation\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ewith fresh, high-quality ingredients already prepared.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,16,1,0\"\u003e\u003cb data-path-to-node=\"7,16,1,0\" data-index-in-node=\"0\"\u003e3-hour practical course\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e100% hands-on.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,16,2,0\"\u003e\u003cb data-path-to-node=\"7,16,2,0\" data-index-in-node=\"0\"\u003eDinner and complete tasting\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eof all the Gyoza and Bao prepared together.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,16,3,0\"\u003e\u003cb data-path-to-node=\"7,16,3,0\" data-index-in-node=\"0\"\u003eGlass of paired wine\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(or beverage), water, and coffee included.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,16,4,0\"\u003e\u003cb data-path-to-node=\"7,16,4,0\" data-index-in-node=\"0\"\u003eThe handout\u003c\/b\u003e with recipes and steps explained simply by Yumi Katsura to be able to recreate them at home without errors.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,16,5,0\"\u003e\u003cb data-path-to-node=\"7,16,5,0\" data-index-in-node=\"0\"\u003eVery limited spots (Maximum 20 participants)\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eto guarantee you maximum care and attention.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Il mio negozio","offers":[{"title":"Default Title","offer_id":58163687457100,"sku":null,"price":100.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0995\/2198\/6892\/files\/Screenshot2026-07-20alle14.57.55.png?v=1784721817"},{"product_id":"fondamenti-cucina-contemporanea-percorso-5-atti-autunno-2026","title":"The Fundamentals of Contemporary Cuisine: The 5-Act Journey - Tuesday, September 22-29, October 6-13-20, 2026","description":"\u003cdiv class=\"woocommerce-product-details__short-description\"\u003e\n\n\u003cp data-path-to-node=\"5,1\"\u003e\u003cstrong\u003e5 practical and fully operational lessons\u003c\/strong\u003e on our brand new Convivial Island to conquer kitchen anxiety, starting from absolute zero up to preparing a complete menu.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"5,2\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,2,0,0\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-index-in-node=\"3\" data-path-to-node=\"5,2,0,0\"\u003eWhen:\u003c\/b\u003e Every Tuesday evening, from September 22 to October 20, 2026, from 7:00 PM to 10:00 PM.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,2,1,0\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-index-in-node=\"3\" data-path-to-node=\"5,2,1,0\"\u003eWhere:\u003c\/b\u003e Via Silvio Spaventa 9, Bergamo.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4 data-path-to-node=\"9\"\u003e\"I don't know how to do anything, can I still participate?\"\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"10\"\u003eIf this is the question you're asking yourself, \u003cb data-index-in-node=\"44\" data-path-to-node=\"10\"\u003ethe answer is an absolute yes\u003c\/b\u003e.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"11\"\u003eThis course is not for aspiring chefs or for those who already cook like a professional. It has been designed \u003cb data-index-in-node=\"117\" data-path-to-node=\"11\"\u003especifically for beginners\u003c\/b\u003e, for those who are afraid to even pick up a knife or fear they \"aren't good enough.\"\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"12\"\u003eIf you think you are a hopeless case in the kitchen, you are in the right place. Guiding you step-by-step will be \u003cb data-index-in-node=\"107\" data-path-to-node=\"12\"\u003eVincenza Yvette D'Orazio\u003c\/b\u003e, a certified AICI (Italian Cooking Teachers Association) cooking instructor. With over 6 years of experience teaching absolute beginners, Vincenza perfectly understands your fears. Her mission is not to judge you, but to take you by the hand, instill confidence, and help you discover that cooking well is a technique that everyone – absolutely everyone – can learn.\u003c\/p\u003e\n\n\u003ch4 data-path-to-node=\"14\"\u003e🤝 NO ONE IS LEFT BEHIND: THE CONVIVIAL ISLAND FORMULA\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"15\"\u003eForget old-fashioned cooking classes with aligned school desks, where the shyest hide in the back and are forgotten.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"16\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16,0,0\"\u003eThe Welcoming Island:\u003c\/b\u003e In our Atelier, we all work together around a single large \u003cb data-index-in-node=\"91\" data-path-to-node=\"16,0,0\"\u003eConvivial Island with 20 workstations\u003c\/b\u003e. You will have your own space, your own tools, and you will always be very close to Vincenza, who will be able to follow and gently correct you through every single step.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16,1,0\"\u003eAn active role, without anxiety:\u003c\/b\u003e Cooking is a team effort. You will have an active role in every preparation, but at your own pace. No one will rush you, no one will judge you. We will experiment, make mistakes, and learn together.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16,2,0\"\u003eWe cook and eat together:\u003c\/b\u003e There are no separate dining rooms. Once the dishes are prepared, we will all stay around the Island to enjoy what we have created, glass in hand, in an informal, cheerful, and protected atmosphere. It will become your favorite relaxing evening of the week!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4 data-path-to-node=\"18\"\u003e📅 THE DETAILED PROGRAM\u003c\/h4\u003e\n\n\u003ch4 data-path-to-node=\"19\"\u003e🍝 Act 1 | The Art of Fresh Pasta and Express Sauces\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"20\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"20\"\u003eTuesday, September 22, 2026 — 7:00 PM - 10:00 PM\u003c\/i\u003e Fresh pasta is intimidating, but it's just a matter of chemistry and dexterity. We will start by feeling the flours to understand how they behave. You will discover how a simple egg and a pinch of flour can transform into magic.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"21\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"21,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"21,0,0\"\u003eWhat you will learn stress-free:\u003c\/b\u003e How to knead without lumps, how to use the pasta machine without fear, and how to cut the pasta sheet evenly.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"21,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"21,1,0\"\u003eThe dishes you will prepare with your own hands:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"21,1,1\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"21,1,1,0,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"21,1,1,0,0\"\u003ePerfect Tagliatelle with Porcini Mushrooms:\u003c\/i\u003e egg pasta rolled by you, seasoned with a fragrant express sauce.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"21,1,1,1,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"21,1,1,1,0\"\u003eTraditional Orecchiette with Sausage and Broccoli:\u003c\/i\u003e the art of shaping orecchiette with a simple thumb. A fun and therapeutic manual exercise!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4 data-path-to-node=\"22\"\u003e🥧 Act 2 | Designer Shells: The Secrets of Shortcrust and Brisée Pastry\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"23\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"23\"\u003eTuesday, September 29, 2026 — 7:00 PM - 10:00 PM\u003c\/i\u003e \"My shortcrust always breaks\" or \"the cream turns out lumpy.\" We will debunk these baking and savory cooking taboos by revealing infallible geometric and thermal tricks.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"24\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"24,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"24,0,0\"\u003eWhat you will learn stress-free:\u003c\/b\u003e How to work cold butter without \"heating it\" with your hands and how to get a silky smooth pastry cream on the first try.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"24,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"24,1,0\"\u003eThe dishes you will prepare with your own hands:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"24,1,1\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"24,1,1,0,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"24,1,1,0,0\"\u003eReal Mini Quiche Lorraine:\u003c\/i\u003e a savory tart with a crumbly brisée pastry shell made from scratch and a soft, delicious filling.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"24,1,1,1,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"24,1,1,1,0\"\u003eCrumbly Red Berry Tarts:\u003c\/i\u003e delicious shortcrust pastry baskets to fill with your pastry cream and fresh fruit.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eRicotta and radicchio buttons: a delicious appetizer with puff pastry.\u003c\/em\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4 data-path-to-node=\"25\"\u003e🥩 Act 3 | Meat Cuts and Succulent Cooking\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"26\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"26\"\u003eTuesday, October 6, 2026 — 7:00 PM - 10:00 PM\u003c\/i\u003e Are you always afraid that the meat will remain tough as shoe leather? In this lesson, we will learn to understand the times and temperatures to serve very tender and juicy main courses.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"27\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"27,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"27,0,0\"\u003eWhat you will learn stress-free:\u003c\/b\u003e How to use a hot pan to create a flavorful crust (without burning anything) and how to create a velvety sauce from the meat juices.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"27,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"27,1,0\"\u003eThe dishes you will prepare with your own hands:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"27,1,1\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"27,1,1,0,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"27,1,1,0,0\"\u003eElite Roman Saltimbocca:\u003c\/i\u003e a very quick and impressive second course, perfect for when you have guests and little time.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"27,1,1,1,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"27,1,1,1,0\"\u003eConfit Lemon Chicken in Tajine:\u003c\/i\u003e the ancient and fascinating slow braising that makes the meat so tender it melts in your mouth.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"27,1,1,2,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"27,1,1,2,0\"\u003ePortuguese Golden Potatoes:\u003c\/i\u003e the crispy outside and soft inside side dish that will solve your side dishes forever.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4 data-path-to-node=\"28\"\u003e🔪 Act 4 | Autumn First Courses and the Art of the Knife\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"29\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"29\"\u003eTuesday, October 13, 2026 — 7:00 PM - 10:00 PM\u003c\/i\u003e The kitchen knife often instills fear. Vincenza will teach you the correct posture and safe grip to cut quickly and without any danger to your fingers.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"30\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"30,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"30,0,0\"\u003eWhat you will learn stress-free:\u003c\/b\u003e How to hold the knife safely, how to make perfect geometric cuts, and how to balance water and flour to get very light gnocchi.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"30,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"30,1,0\"\u003eThe dishes you will prepare with your own hands:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"30,1,1\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"30,1,1,0,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"30,1,1,0,0\"\u003ePumpkin Velouté with Crispy Speck:\u003c\/i\u003e a warm and comforting cream where we will put the art of vegetable cutting into practice.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cem\u003eStuffed chard parcels:\u003c\/em\u003e an appetizing 100% vegetarian side dish.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"30,1,1,1,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"30,1,1,1,0\"\u003ePotato Gnocchetti made from scratch with Taleggio Fondue:\u003c\/i\u003e we will knead the hot potatoes, form the strands, and score the gnocchi one by one directly at your workstation.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4 data-path-to-node=\"31\"\u003e🐟 Act 5 | The Sea on Your Plate (Cleaning Techniques and Express Cooking)\u003c\/h4\u003e\n\n\u003cp data-path-to-node=\"32\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"32\"\u003eTuesday, October 20, 2026 — 7:00 PM - 10:00 PM\u003c\/i\u003e Cleaning and cooking fish is the biggest hurdle for beginners. We will conclude the course by tackling this fear and transforming it into complete confidence, with a luxurious yet very easy-to-replicate seafood menu at home.\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"33\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"33,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"33,0,0\"\u003eWhat you will learn stress-free:\u003c\/b\u003e Filleting bony fish, cleaning fresh squid and crustaceans, aromatic protective breading techniques, and managing thick pasta formats for large quantities.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"33,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"33,1,0\"\u003eThe dishes you will prepare with your own hands:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"33,1,1\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"33,1,1,0,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"33,1,1,0,0\"\u003eCalamarata with Squid and Rockfish Ragu:\u003c\/i\u003e a great Mediterranean classic, flavorful and creamy, learning to risotto the pasta directly in the sauce.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"33,1,1,1,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"33,1,1,1,0\"\u003eShrimp and Calamari Skewers with Herb Crusting:\u003c\/i\u003e the quick cooking method that protects the fish, keeping it very soft and juicy inside.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4 data-path-to-node=\"35\"\u003e🏆 WHAT YOUR ENROLLMENT FEE INCLUDES:\u003c\/h4\u003e\n\n\u003cul data-path-to-node=\"36\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"36,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"36,0,0\"\u003eIndividual workstation\u003c\/b\u003e with all fresh ingredients and utensils already prepared (you don't need to bring anything from home!).\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"36,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"36,1,0\"\u003eThe printed handout\u003c\/b\u003e with all the recipes, steps, and scientific tricks to get it right at home.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"36,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"36,2,0\"\u003eDinner and sharing on the Island:\u003c\/b\u003e we will taste everything you have prepared together, accompanied by selected glasses of wine, water, and coffee.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"36,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"36,3,0\"\u003eYour Certificate of Participation\u003c\/b\u003e signed by Instructor Vincenza Yvette D’Orazio: the graphic symbol of your culinary success!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e💰 CHOOSE YOUR PACKAGE\u003c\/h4\u003e\n\n\u003cp\u003e🎟️ THE COMPLETE PACKAGE\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e5 Lessons to unlock your confidence\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePrice: € 450\u003c\/strong\u003e (instead of € 600)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003e📌 SINGLE LESSON: € 120 \u003c\/b\u003e\u003ci data-index-in-node=\"58\" data-path-to-node=\"5,1,0\"\u003eSubject to availability of remaining spots in September\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Il mio negozio","offers":[{"title":"Default Title","offer_id":58163877380428,"sku":null,"price":450.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0995\/2198\/6892\/files\/Screenshot2026-07-20alle15.26.23.png?v=1784718426"}],"url":"https:\/\/cookingclassbergamo.it\/en-eu\/collections\/corsi-in-evidenza.oembed","provider":"Dimore Cooking Class Bergamo","version":"1.0","type":"link"}