Italian Cuisine “Trippa” Style
Diego Rossi brings his best recipes from Trippa restaurant to this online course, giving a contemporary twist while always maintaining the essence of each dish.
Chef y propietario de Trippa (Milán, Italia)
Course Content
Course Content
2 - Italian Cuisine
3 - Fried Tripe
4 - Contemporary Vitello Tonnato
Free
5 - Cicerchie and Calf's Head Soup
6 - Panzanella salad with tripe and fruits
7 - Nervetti alla piastra
8 - Brains with capers, lemon, smoked pepper and parsley
9 - Saffron risotto with roasted bone marrow
Before you go
Course Recipes
About this Course
A perspective from a trattoria that does not serve pasta, but typical traditional offal based dishes
See iconic dishes that made Trippa restaurant famous, such as fried tripe, and the famous Vitello Tonnato, with it’s voluminous and very visual presentation, thanks to an aerated tuna sauce.
For Diego Rossi, innovation must always go hand in hand with respect for the product, returning value to the original dish, and bringing recognition to the producer. The ingredient is the protagonist here, so it is kept intact or its qualities are enhanced.
Upon completion of this course you will be able to:
– Recreate Trippa’s most iconic recipes
– Modernize Italian cuisine with respect for the product as a central pillar
– Use seasonal Italian ingredients for a more conscious and authentic cuisine
What's included?
- 1 h 40 min of HD Video
- 7 Recipes
- 25 Lessons
- Recipe Book
- 8 Quizzes
- Certificate
- Español, English, Italiano
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
Chef and Owner of Trippa (Milan, Italy)
Diego Rossi's cuisine is characterized by a modern, fresh, casual and different style. At Trippa, the fundamental value lies in the excellent treatment of the product, the environment and the people.
A kitchen that celebrates the goodness of each product in its entirety
What you'll learn
The idea behind this online course is to learn to cook offal, thus respecting animal products and taking maximum advantage from them. As a starter we have tripe cooked twice, very soft on the inside and crispy on the outside. An appetizer that everyone will enjoy.
For the winter, a vegetable stew and a calf’s head soup; and for the summer, a panzanella with rumen.
As a timeless main dish: ‘Nervetti’ in a terrine served on a pepper and strawberry cream, accompanied by a highly aromatic purslane salad.
Popular dishes include saffron risotto (an authentic recipe that includes the mantecatura process) and Vitello Tonnato (beef cooked at low temperature, with an airy tuna sauce, demi glace and capers).
Who is it for?
This course is aimed at professional and amateur chefs who are passionate about the flavors of regional Italian cuisine.
What you’ll need
- Thermomix
- Siphon
- Non stick pans
- Weighted terrine pan
- Sous vide machine
- Vacuum sealer
- Vacuum bags for low temperature cooking
- Blender
- Meat slicer
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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