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[IT] The traditional cuisine of Como from innovation – ENAIP Cantù

Valorization of the local eno-gastronomic excellence


Training programme – Introduction

 

The participants will learn best practices and innovative models related to local gastronomy.

In particular the proposal will be focused on:
Seminar on “Valorization of the local eno-gastronomic excellence” sharing and teaching techniques for designing and implementing artisan processes of agro-food processing with typical productions of the area and the gastronomic tradition.

Contents:

  • the products of the territory in the menus proposed by lariani’s chefs
  • the traditional folk dishes
  • dishes for international menus with local products
  • the bakery and confectionery products of the larian territory
  • valorization of the raw materials and typical productions of the territory;
  • valorization of territorial eno-gastronomic excellence, sustainable food and natural food;
  • traditional and local culture.

Developed by the agri-food professors, professionals and starred chefs who will focus on topics related to agri-food sustainability, organic horticulture, and short-chain marketing techniques.

Followed by a practical and experiential workshop at Enaip Café.

Lenght in days

During autumn season or spring time as alternative, in order to permit to hosts to taste the local typical dishes from these seasons.
5 days organized like: 2 days of travel and 3 days of guided tour (circuit).

Logistics and notes

Location
Como Lake or Lario. It is situated in Brianza district, where lives the productive excellence of the “made in Italy” and tailor made products.

Accommodation at Enaip Lodge

Single room: 27,00 €
Double room: 50,00 €
Triple room: 70,00 €
(VAT and small breakfast included)

Meals (per person per meal): 10,00 €

Transfer
Internal service covered by Enaip
From and to the airport, among companies and for local visits: 250,00 €

Type of users
VET operators, professionals, trainers and company’s operators related with agri-food chain.

Training programme - Day 1

9.30  – Welcoming and first briefing

11.00 – Presentation of the production chains of the main gastronomic local products and excellences Tasting in local sustainable restaurant

13.00 – Light lunch prepared by ENAIP’s students

14.30 – Visit of Enaip’s workshops and companies in which are employed Enaip’s trainers and apprenticeships

17.00 – Free time

19.30 – Dinner with traditional local dishes

For all the activities we provide a translation into: English, Spanish and, with specific requirements, we will be able to offer it also in French and German.

Training programme - Day 2

9.30  – Guided tour at local in bakery and pastry recognized as excellences in the larian territory

11.00 – Visit of sustainable traditional production of larian cheese and honey and salami

13.00 – Light lunch prepared by ENAIP’s students

14.30 – Visit the recognized excellences of the larian territory: wine IGT larian territory, artisanal beer and olive tree tradition

17.00 – Free time. Also including the availability of buy typical local productions

19.30 – Dinner with traditional local dishes

For all the activities we provide a translation into: English, Spanish and, with specific requirements, we will be able to offer it also in French and German.

Training programme - Day 3

9.00  – Sharing excellences and best practices among partners. First evaluation of the meeting

11.30 – Guided tour of Como

12.30 – Light lunch prepared by ENAIP’s students

14.00 – Show cooking of cake design or as alternative typical dishes from larian tradition (ex. missultin, risotto al pesce persico al cartoccio, bocconcini al lavarello, braschino, tucc, miascia, cutizza…) in Enaip’s laboratories and workshops

17.00 – Free time

19.30 – Dinner with traditional local dishes

For all the activities we provide a translation into: English, Spanish and, with specific requirements, we will be able to offer it also in French and German.

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