lorenzo your chef in umbria

Lorenzo Polegri

"your professional chef based in Umbria"

Lorenzo Polegri’s enthusiasm towards life and cooking will inspire your strongest passion for cooking. He will guide you through innumerable Italian ingredients to the core of Umbrian cuisine. His cooking reflects the diversity of the region of Umbria described by many as “the green heart of Italy”

For reservations: Ristorante Zeppelin

One day cooking classes

4 hours of fun and learning in Lorenzo’s restaurant. You will enjoy these Umbrian recipes that you will then be able to show off to your friends. You will take breaks during the lesson, tasting local products and sipping delicious wines!

A morning at the market

Lorenzo will guide you through Orvieto farmers’ market. Lorenzo will share his knowledge and give you several useful tips!

Exploring local produce

Spend the day with Lorenzo, visiting local cheese, extra virgin olive oil and wine producers. The behind-the-scenes experience will make you appreciate even more these Italian masterpieces.

The training and cultural exposure far exceeded my expectations and taught me a new appreciation for the Italian way of life. Your passion for cooking and teaching was evident in how you trained us.
I learned a tremendous amount and simultaneously had a wonderful time experiencing the culture and seeing the beauty of your country. Constance Taylor (USA 2011)

A recipe from Lorenzo Polegri

Lorenzo's gnocchi

It seems that in ancient times these potato gnocchi were served with butter and lots of grated cheese. In the central regions of Italy, potato gnocchi are served with stewed meat sauce, or with tomato sauce, basil and Parmesan cheese, but they can also be served with a sauce made with guanciale (bacon) and tomatoes and in this case pecorino (Romano) cheese is used. It seems gnocchi have been invented by the “Longobardi”, and they called them “knohha” ( read gnokka) using fresh cheese instead of potatoes, still in America waiting for our Colombo….You can try to make that Gnocchi simply substituting potatoes with sieved ricotta, and you will see and taste the particular softness.

Ingredients for 8 persons: 1 kg yellow potatoes
400 gr. (about 3 c) white flour
2 eggs
1 TBS Salt 

Wash and then boil the potatoes in salted water until they are soft. Peel the potatoes and pass them through a potato ricer onto a floured board. Add two egg yolks and 300 gr. white flour. Mix well until the dough is very smooth. Add more flour, if necessary. Make several small, elongated rolls of dough the size of your fingers. Cut 2 cm pieces of dough and leave them on the floured board. If you wish you can roll those dumplings on a fork to create some ridges, pretty to see and useful to catch more sauce… Half an hour before mealtime, put a large pot full of salted water on to boil. When the water has come to a full boil, add the gnocchi in several batches and boil for two minutes. Remove them with a slotted spoon as they come to the surface and serve them in one of the ways indicated below. Serve immediately.