Inside the Castle of Roddi, one of the most beautiful cooking schools in Italy, you will learn the recipes of iconic dishes created by renowned chefs through hands‑on and theoretical classes, all set in a truly unique location.
Within the castle, there are seven modern stainless-steel workstations, each fully equipped with all necessary kitchen tools.
Participants are actively involved in every step of the preparation and will have the opportunity to taste what they make, paired with a glass of wine. Educational materials—including the recipe—and an apron are always included as complimentary gifts.
Each participant will receive:
- the kitchen apron
- the recipe prepared with the chef
- a small gift signed Olio Carli
There are seven workstations, which can be used individually or in pairs.
The course has limited enrollment, with a maximum of 14 participants.
Every workstation is fully equipped with all the tools required for both the theoretical and practical parts of the lesson.
The participation fee is charged per one workstation, which may be used by one or two people, with no price variation.
THE RECIPE
Mixed Pasta with Zucchini and Lake‑Fish Ragù
THE WINE YOU WILL TASTE
Gavi DOCG
THE CHEF
FEDERICO GALLO
Federico Gallo, born in Turin, is currently the Executive Chef at Locanda del Pilone, a Michelin-starred restaurant nestled among the vineyards of the Langhe, in Alba. His cuisine strikes a refined balance between Piedmontese and Mediterranean traditions, with dishes that tell the story of the region through vibrant colors, aromas, and flavors, always infused with a personal and contemporary touch.
After graduating in 2006, Federico embarked on a journey of training and discovery that first took him to Tuscany and later around the world, from Mexico to the United States. These international experiences enriched his culinary vision and inspired him to elevate local ingredients with creativity and a deep respect for seasonality.
At Locanda del Pilone, Gallo has crafted a gastronomic offering that evolves constantly, supported by the creation of his own garden, which allows him to work with fresh, seasonal ingredients with greater awareness and creative freedom. His dishes are distinguished by their balance of acidity, texture, and bold, clean flavors.
Locanda del Pilone– Alba
