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COOKING: go! DISCOVERING THE

It was finally concluded with the organization for cooking classes Chefs Association Brianza. The search for the site to keep our cooking class was successfully completed. The College Dancers Seregno has made available the rooms of his Hotel Institute. Monday, March 15 start so the first three cooking classes:

1. Mediterranean Cuisine, with chef Robert Pirelli of Osteria Meeting of Carate Brianza.
2. EVOLUTION OF BEEF, with the butcher and gourmet butchery Mauri Andrea Mauri Seregno.
3. KITCHEN OF WASTE: WHAT'S COOKING WITH THAT '! with Chef Alberto Somaschini, a professor at the Institute of Hospitality College Dancers Seregno.

enrollments, have opened on Monday, 1 March, had an unexpected success. In a few minutes were exceeded 50 members. are still some places available for the second and third cooking class.
Please note that these courses will be held with the invaluable support of the municipality of Seregno and that the share of participation in a course is € 60.00. The commissioner wanted Viganò strongly that our association is to launch this new experience, strong delle numerose richieste pervenute al comune.

Aspettiamo tutti gli iscritti lunedì 15 marzo alle ore 20.30!

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KITCHEN AND FOOD TOURISM Brianzola

Grande successo ha avuto l'evento dedicato alla riscoperta della cucina brianzola organizzato lo scorso mercoledì 24 febbraio presso le stupefacenti sale di Villa Tittoni a Desio. L'evento, voluto dall'Assessorato al Tempo Libero del comune brianzolo, ha visto la partecipazione di oltre 140 persone che hanno assistito alla conferenza tenuta dal prof. Massimo Brioschi, storico desiano, il prof. Salvatore Cappellano, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche dell’Università degli Studi di Milano, e il nostro presidente, lo Chef John Gaines.
Following the conference, full of interesting ideas that have intrigued not just the participants, our association has proposed a buffet with culinary excellence of our territory. In this context, has the best products of some of our partners and friends. Sweet cured ham today, sliced \u200b\u200bdirectly into the dining Spreafico and his son Giles, a bowl of salted pork and meat of the award winning butcher mondeghini Mauri Seregno and cured meats, fresh and mature, the note of food Trezzi Paine.
thank all these valuable partners and we thank the tireless work of our PR Tiziano Casalaspro for the many contacts made during the evening.

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BIT 2010

Month after month we will strengthen cooperation between our association and the younger institutions in the Province of Monza and Brianza. Even when the ILO, held February 18 to 21 last year, the Association of Cooks Brianza has enjoyed high visibility in the institutional spaces of the Lombardy Region and of our young Province. In particular, our Secretary Sunday, February 21, chef Alberto Somaschini, participated among the speakers at a conference for the launch of the new tourist area that leger the province of Como, Lecco, Monza and Brianza. This tourist system, which will be operational by 2011, wants to put between the bases of the attractiveness of our country's gastronomic heritage too often too little investigated.

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RISTOREXPO 2010: contests and more!

It ended very positively the participation of our society to the thirteenth edition of RistorExpo, trade show held February 14 to 17 in the exhibition center Lariofiere of Grass. Undoubtedly, the event saw more involved Brianza Chefs Association has been the culinary competition "El Boton d'Or this year extended to the whole country. This year's theme was the preparation of recipes intertwined issues in the gastronomic capital of Lombardy.

In category A, reserved for dishes by exposure to gelatin, there has been participation in the final five contestants from over 40 different hotel schools. Among these, special mention a rival of Rome. The winner of this first category was the young chef Franco Origgi, students of the College Dancers Seregno hotel.
In category B, given to teams with a full menu served hot, the students have triumphed in the hotel school-socket Carate Brianza. Although this particular category of competition this year has been a big success for customers.

Throughout the fair, the Association of Chefs Brianza has managed its own exhibition space where continued the campaign of 2010 membership.

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MACEF 2010: another prestigious showcase! EL

MACEF During the 2010's, the International Home Show, the Association of Cooks Brianza led gastronomy fair in the area Brianza. In collaboration with the Association of Cooks Milan were held tastings of food typical of the area, within the prestigious institutional space of the fair. Saturday 16 and Sunday, January 17, tripe and casoeula have heated the palates of hundreds of people rushed to the tasting of these timeless flavors. The event was further useful in the pursuit of a showcase of the fundamental aims of our association: to live and relive our gastronomy. Once again it is necessary to emphasize the valuable collaboration of the young chefs associated students of the Institute Hotelier Dancers Seregno.