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Our villas in |
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Tips for renters |
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About Italy |
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| Visiting Les Chefs Blancs is like being accepted into the “Ivy League” of cooking. Its Didactic Director is Michelin-star Igles Corelli. You will meet visiting and resident Chefs who have accumulated up to 3 Michelin stars! But please do not feel overwhelmed by this, when you visit the school you will immediately be aware of the warmth of its friendly didactic staff and of the enticing aromas of the wonderful dishes that you will soon learn how to cook. |
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For reservations:
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| Tailored Courses |
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Cooking for children |
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For sweet palates |
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| From soups to game, from regional Roman dishes to Mediterranean couscous. This school organizes specific 3 hour courses on all of your favourite dishes. |
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These are fun workshops for families. The charismatic Chefs will entertain the whole family and cooking will become a new way of playing! |
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The resident Chef will guide you through the creation of your favourite cakes. |
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A recipe from Les Chefs Blancs
Penne all'Arrabbiata |
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Ingredients:
400 gr of penne pasta ½ kg of chopped tomatoes Chilli pepper Salt Extra virgin olive oil 3 cloves of garlic Parsley Aromatic herbs |
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Chop the garlic and add to a frying pan with olive oil and chillies, lightly infusion the flavours making sure you do not burn the ingredients. Add the chopped tomatoes and a pinch of salt. Leave to simmer gently. Bring to the boil a pan of salted water and cook the penne. Drain the pasta when it is “al dente” and add to the frying pan. Stir together, serve with a sprinkle of parsley. |
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