Ligurian Focaccia with Chef Stefano Riva - Thursday, September 24, 2026

🗓 Thursday, September 24, 2026

 7:00 PM – 10:00 PM

Join us for an exciting culinary adventure with the renowned chef Stefano Riva! Discover the secrets of Ligurian focaccias and be inspired by three traditional versions: Focaccia Genovese, Focaccia di Recco, and Potato Focaccia. Forget cold, formal lessons: at Atelier, we cook around our Convivial Island. 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! 

 What your participation fee includes:

• Individual workstation on the Convivial Island: with all fresh ingredients and tools ready (you don't need to bring anything from home!).

• 3-hour practical course: entirely hands-on, where you will knead and roll out each focaccia with your own hands.

• Dinner and sharing: we will taste all the hot, freshly baked focaccias together directly on the Island, accompanied by selected glasses of wine. 

• Paper handout: with recipes and chef's secrets explained simply for you to replicate at home.

• Very limited spaces: maximum 20 participants to ensure you receive maximum attention.

Don't miss the opportunity to learn how to create colorful and delicious dishes, perfect for surprising your guests!  Book your spot now and get ready for an unforgettable experience!

Meet the Chef: Stefano Riva

We are honored to have Chef Stefano Riva guide this masterclass. His career is a journey of excellence, begun under the tutelage of true Masters of Italian cuisine: he took his first steps at the Miramonti Majestic Grand Hotel in Cortina d'Ampezzo, under the guidance of Chef Gualtiero Marchesi.

He perfected his art and professional rigor by working at top-level restaurants, including the Michelin-starred restaurant Pierino Penati, the Via del Borgo (one Michelin star), and the iconic restaurant in Cassinetta di Lugagnano (at the time 3 Michelin stars), where he spent three years under the consultancy of Enzo Santini. His training also includes an internship in Rome with Heinz Beck.

After having progressed through every level of kitchen hierarchy and gained solid experience as a manager and Chef at various establishments, Stefano Riva successfully managed his own restaurant, "L'Osteria dello Strecciolo," for over 12 years. Today, as a chef consultant, he brings his culinary philosophy to Atelier Dimore: a careful and precise style, capable of blending the deep gastronomic culture of the territory with modern and original innovations.