Cooking with Equilibrium

  • Where: Fonteverde
  • When: 12 - 16 March; 11 - 15 June; 10 - 14 September; 26 - 30 November
  • Duration: 2 hours a day for 5 days
  • Programme:
  • Monday
Introduction to prevention through food.
Cereals: nutritional values, how to prepare them and how to conserve them.
The Chef will illustrate a few recipes and demonstrate the preparation process.
  • Tuesday
Foods for healthy intestines: probiotics. 
Cooking legumes and miso. 
Oilseeds. 
The Chef will illustrate a few recipes and demonstrate the preparation process.
  • Wednesday
Healthy proteins, what are they and how to introduce them to a balanced diet.
The Chef will illustrate a few recipes and demonstrate the preparation process.
  • Thursday
Hands on!
Participants, split into groups, will prepare a recipe with the foods supplied following the rules learned on the previous days. 
  • Friday
Nutraceuticals in cooking. Making the best use of plant-based ingredients in the kitchen.
The Chef will illustrate a few recipes and demonstrate the preparation process.

 The course is complimentary and reserved to all hotel guests who can follow the entire course or attend individual lessons.

Salvatore Quarto - Executive Chef

Salvatore Quarto has had a career that has given him immense personal satisfaction and won him awards, leading to his appointment as Executive Chef at Fonteverde. His Puglian roots have bequeathed him with a passion for everything Mediterranean: a world of simple and wholesome ingredients, of the freshest vegetables, of unhurried, superb
cooking and desserts with the fragrance of almonds. He loves cooking so much that, according to him, the sound of onions gently frying, a flavour, or a colour, that are all perfect fill his heart with joy.

Roberta Mannucci - Biologist and Nutritionist

Roberta Mannucci began her career in research laboratories studying the molecular mechanisms of our bodies. One day she completely altered her approach and began looking at how our diet can help to maintain and improve our state of health.
Nutrition is a multi-faceted world and far more complex than simply which substances we should eat and in what quantity to stay healthy. For this reason Roberta works with the Fonteverde chef to transform her research into healthy and delicious menus. Scientific rigour and culinary flair can be combined to create dishes that are as healthy as they are tasty: this is her challenge with every dish, every day.
 
 
FONTEVERDE IS A MEMBER OF
 
FONTEVERDE IS A MEMBER OF
 
FONTEVERDE IS A MEMBER OF
 
 
QUESTO SITO UTILIZZA "COOKIE" TECNICI E COOKIE DI TERZE PARTI: SE VUOI SAPERNE DI PIÙ O NEGARE IL CONSENSO LEGGI L'INFORMATIVA ALTRIMENTI CHIUDI