Recipes from Riccardo’s Italian Cookbook (ENG)

Chef: Riccardo Lucque

What we will cook / List of Wines

Caponata with mozzarella
Agnolotti in a baked sauce
Stewed chicken potacchio
Amaretti biscuits

3 300 Kč including VAT per person

Riccardo fulfilled his dream in 2018 - he gave his cookbook named Italská kuchařka. And if you've seen it, you know it's not just cookbook, it's unique. Not only does it hide recipes that will get you under your skin and stay there forever, but also tells Riccardo's story. Riccardo lets you take a look at under the skin of his restaurants, meet his family and contractor in Italy. This unique book is a bible for us, and we are going to cook this course with Riccard.

They will teach you how to prepare the Italian caponata in a traditional and fast way, fresh pasta- agnolotti and their fulfillment. Also how to stew a chicken to stay juicy. The conclusion will be sweet, we will bake the finest and most delicate Italian amaretti.
To the great recipes, we will also taste wines from Fattoria San Lorenzo, winery from Riccardo's birthplace Marche.

However, it will not be the "ordinary" course you are accustomed to. You can look forward to story behind the cookbook how the cook was born as Riccardo planned for two years it and how he was looking for the right publisher and partner. He will tell you about how they then traveled, cooked, tasted and visited their family and suppliers together. Riccardo will also share why he chose these recipes, and what story or memories he has to them. He will tell you how they were shooting recipes in full Aromi, about choosing the plates for photos and the names of recipes. During the whole course you could watch a slideshow of photos on the screen, which will surely transfer you directly to Italy.

If you already have Ricardo’s cookbook, bring it for signing or crediting your personal dedication.

Next course dates

Date State Reservation

Thursday, 30. 05. 2019, 16:30 - 20:30

Occupied

Riccardo Lucque

Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. He has become the executive chef of the chain of five Italian restaurants there. Because of his work he moved for a short time also to New York. In 2002 Riccardo came to Prague as head chef of a restaurant called Square. Three years later he opened his first restaurant – Aromi, then La Finestra in Cucina and La Bottega bistros followed shortly.

Other courses from this lecturer

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Fish and seafood ENG

03. 06. 2019

Pasta for the modern time (ENG)

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