Seafood in Italian Cuisine
Join Chef Francesco Deiana of La Dotta, a restaurant honoured with the Michelin Plate, for an exclusive culinary experience presented in collaboration with ALMA – The School of Italian Culinary Arts. In this class, you will master traditional and modern Italian techniques for preparing and cooking a variety of seafood, from shellfish and molluscs to fillets. You’ll also learn to identify regional Italian flavour profiles and balance seafood with herbs, citrus, and aromatic bases in sauces and broths.
Course Schedule
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Class Date11 November 2025
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Class Hour09:00 - 16:00
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Total Hour6 Hours
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Class Capacity16 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | English (translation available upon request) |
| Suitable For | Upskilled and reskillers |
| Accomplishment | Certificate of Achievement by The Food School Bangkok and ALMA |
What You Will Learn
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Master traditional and modern Italian techniques for preparing and cooking a variety of seafood, from shellfish and molluscs to fillets.
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Learn to identify regional Italian flavour profiles and balance seafood with herbs, citrus, and aromatic bases in sauces and broths.
Recipes
- Fish stew alla livornese
- Scampi alla Catalana con Pomodorini e Cipolla Rossa
Lecturers
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