Lesson 11 – Polenta Arancini Stuffed with Pork Rib Ragù
In this lesson, Francesca Guastella prepares polenta arancini filled with a rich pork rib ragù, using pork ribs as the main ingredient. https://www.youtube.com/watch?v=eyny5S3E_R0
Lesson 10 – Gaeta-Style Tiella
In this lesson, Alex Lo Stocco prepares a traditional Gaeta-style Tiella, using pork sausage as the main ingredient. https://www.youtube.com/watch?v=a_kmvs_k7m8
Lesson 9 – Fresh Pork
In this lesson, Alex Revelli Sorini introduces the world of fresh pork through a theory-based session full of insights and interesting facts, helping participants gain a deeper understanding of the different pork cuts. https://www.youtube.com/watch?v=7ngCLlrzBrA&t=2s
EPISODE 5 – LASAGNA WITH PANCETTA, SAVOY CABBAGE, POTATOES, AND BITTO CHEESE
Pasta expert Francesca Guastella creates a comforting and flavorful lasagna, where the richness of pancetta enhances the dish’s delicate yet bold taste.
EPISODE 4 – SALAME TATIN PIZZA
Master pizzaiolo Alex Lo Stocco prepares a unique Salame Tatin Pizza to highlight the main ingredient: Salame Milano.
EPISODE 2 – RAW DELI MEATS
Guided by Alex Revelli Sorini, this lesson takes us on a journey through the traditions, techniques, and secrets behind raw deli meats, with a special focus on salame and pancetta.
EPISODE 1 – INTRODUCTION TO PORK MEAT AND DELI MEATS
The first lesson, led by Alex Revelli Sorini, gastronomist and culinary historian, introduces the world of pork meat and deli meats. It includes a brief historical overview of pigs, their use from ancient times to the Middle Ages, an exploration