The second masterclass within the framework of our project turned out to be a true culinary discovery for the future participants! This time, Chef Paolo Brescia shared the secrets of his professional mastery.
During the session, the students learned how to prepare traditional cavatelli with zucchini and shrimp (cavatelli con zucchine e gamberi). The chef taught them a key culinary finesse: how to cook the dish so that while tasting it, the distinct flavors of both the shrimp and the zucchini are clearly felt.
In addition to practical pasta-making skills, the participants learned many valuable professional insights:
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why white wine is added to such dishes;
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how to properly handle zucchini so the vegetables do not lose their natural flavor;
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and most importantly, how to make a special broth that gives the shrimp their exquisite, rich taste.
The students were thrilled with the knowledge gained and the chef’s kitchen, as such professional nuances will add even more valuable skills to their experience!
