Italian Pickling & Preserving

Explore the timeless traditions of Italian preservation in an exclusive workshop led by Chef Francesco Deiana from La Dotta, a Michelin Plate-awarded restaurant, held in collaboration.
In this hands-on experience, participants will learn traditional Italian methods for pickling and preserving a wide variety of seasonal ingredients. Discover the essential roles that salt, vinegar, and oil play in ensuring food safety while enhancing natural flavours. Through step-by-step guidance, you’ll gain the skills and confidence to create your own pantry staples inspired by regional Italian culinary heritage.

Course Schedule

  • Class Date
    10 August 2025
  • Class Hour
    09:00 - 12:00
  • Total Hour
    3 Hours
  • Class Capacity
    16 Seats
Booking Deadline
Qualified Age Minimum 18 years old
Delivery Language English
Suitable For Amateurs, Food Enthusiasts
Accomplishment Certificate of Achievement by The Food School Bangkok and ALMA

What You Will Learn

  • Learn traditional Italian methods for pickling and preserving a variety of seasonal ingredients.
  • Understand the role of salt, vinegar, and oil in safe and flavorful preservation techniques.
  • Gain confidence in creating pantry staples that reflect regional Italian flavors and traditions.

Recipes

  • Traditional Italian “Giardiniera” – pickled mixed vegetables
  • Cipolline in agrodolce – sweet & sour pearl onions
  • Zucchine alla scapece – marinated zucchini with garlic & mint