The former MasterChef teaches how to make Italian pasta in Sao Paulo

Theme of the first course of the year at Estúdio CP Food Design, curated by chef Carla Pernambuco

An immersion in the universe of Italian pasta is what the course that opens the academic year at the Estudio CP Food Design, directed by Carla Pernambuco, promises. Teaching all the techniques is chef Fernanda Possi, a graduate of Le Cordon Bleu in Sao Paulo and winner of one of the stages of MasterChef Brasil 2020.

The first meeting will be Thursday 14/03, from 7pm to 10.30pm. Fernanda will teach you how to prepare two types of dough. One of these is balanzoni (green pasta typical of Bologna) filled with Italian mortadella, ricotta, mascarpone and parmesan, served with butter and sage. The other is cavatelli (typical Apulian pasta), made with durum wheat semolina and served with homemade white sausage ragù. The cost of the course, including the tasting paired with the wines and the recipe booklet, is R$450.

Two weeks later, on March 28, at 7.30 pm, Carla herself will take the floor for a special lesson. It will be the debut of the “Dinner Party” series, which addresses multicultural cuisine at dinners taking place throughout 2024. The first class menu will be inspired by London restaurants, with a focus on Middle Eastern cuisine. Also entitled to a tasting accompanied by selected wines.

The CP Food Design Studio is a space created by Carla Pernambuco and conducted in collaboration with the artist and researcher Floriana Breyer, in a work between mother and daughter who combine research and alchemy to co-create unique projects and experiences.

CP Food Design Studio | Rua Sergipe, 768, Higienopolis. Tel. 11 98225 6030. Registration via WhatsApp: 11 98225 6030 or email: estudio.carlapernambuco@gmail.com

Source: Terra

Ben

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