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Get Cooking in La Morra is a funny and instructive 1 day cooking class in the core of Langhe wine district. In order to appreciate in their wholeness the so-called important wines, such as Barolo and Barbaresco, it is absolutely vital to match wines with the right food. So this is a great opportunity to learn cooking the very basic dishes of Langhe tradition, such as "Brasato al Barolo", "Carne cruda all'Albese", "Vitello Tonnato" and many other recipes surprisingly easy to be made again at home!
Lessons will be held in La Morra at Eremo della Gasprina, a charming and peaceful hotel with restaurant with an amazing overview on the elegant patterned landscape of the most celebrated crus of Langhe district.

CHEF Alessandro Sampò is a multi-awarded chef and “maitre patisserie” with an outstanding palmares of twenty years experience of working in the best restaurants of the world. He worked with a team of chefs at Casa Italia for the Olympic Games in Athens 2004 and for the XX Winter Olympic Games in Torino. A straight defender of antique recipes of Langhe cuisine and a brilliant storyteller about the many anecdotes and secrets of the art of cooking successfully !

INCLUDED:
• Ground transportation via luxury car/coach to L'Eremo della Gasprina;
• 2 hours cooking class;
• 1 dinner - eat up what you prepared served along with excellent wines;
• 1 recipe notebook ...to cook at home Langhe recipes!

And....just to start a recipe of Alessandro Sampò's Traditional Cooking Class:

Carne Cruda all'Albese
Ingredients:
Veal Meat - gr 500
Garlic yolks - nr 6
Juice of 2 lemons
Olive oil
Salt
Powdered Pepper

Clean the meat, cut it in pieces and mince it. Put it in a bowl, add the crushed garlic and the oil, mix them carefully to leave all the meat dressed. Add salt, pepper and lemon juice. Mix again and take the garlic off before serving. The colour of the meat has to be pinky and for this reason has to served immediately before turning out grey because of the lemon juice. Enjoy it!