|Chef Marco Giachello shaving white truffles over his egg tajarin|
At Turin Epicurean Capital we are lucky to be working with Chef Marco Giachello since our very first edition in 2014 (lots of Marco's apericena photos here). Marco is a real Piedmontese to his bones, born and raised in Turin, he spent all his summers with his nonni in the Unesco wine country.
For the 2017 edition of Turin Epicurean Capital cooking class, he decided to lead our guests through a culinary path in the kitchen.
The primo was a Barolo wine risotto one of the staple foods of Piedmont - n.1 European rice producer!
Finally the dessert: baked Roero peaches stuffed with amaretto cookies, eggs, cocoa and rum 😋
|Chef Marco Giachello during the Turin Epicurean Capital 2017 cooking class - Photo by Alberto Bonis|
He also constantly researches new culinary techniques and ingredients because he believes that there is always something new and interesting to learn and enhance his culinary skills.
Moreover, he enjoys teaching workshops and teaches cooking classes and being testimonial for kitchen appliances.
|Chef Marco Giachello with Christina Conte in Qubi' for TurinEpi 17|
No matter the season you happen to be in Turin, meeting Chef Marco Giachello will always make your visit more special. And doing a cooking class with him will be an unforgettable experience as he shares his knowledge and secrets like an old friend.
Thank you Marco for believing in us and Turin Epicurean Capital since the very beginning!