Fish and seafood ENG
Chef: Riccardo Lucque
What we will cook / List of Wines
Ravioli filled with seawolf and potatoes with light raw tomato sauce
Octopus with chickpeas cream and mussels
3 300 Kč including VAT per person
The "Fish and Seafood" course is a living legend in our cooking school. Riccardo has taught it since the opening of the Laboratorio and he gives a new look to this course every year. But the menu always turns around what Riccardo loves - the scent of sea, fish, and seafood. You can definitely look forward to the ingredients with whom you don‘t usually meet, we will advise you where to buy them and how to perfectly know their freshness. We have always been fascinated by Riccardo joy in his eyes when he talks about fishermen in Marche.
At the course, you will learn how to clean and cut fish, how to work with seafood and octopus. You will also learn to prepare fresh pasta, specifically ravioli. From the course, you will take great experience and the recipes, that you will surely put into your cookbooks and you will happily share it. Don‘t wait for the summer to enjoy the holiday atmosphere, come and cook with us!
The course is in English.
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.