The bases of Mediterranean cuisine.
We focus, above all, on Spanish, French, and Italian cuisine.
You will learn the main techniques for cooking and handling ingredients.
We will start with the most representative cuts, broths, mother sauces, and dishes of Mediterranean gastronomy until we get to the most current traditional cooking techniques.
Fresh pasta, rice, tapas and pinchos, creams and soups, fish and seafood cooking, meat cooking, stews, legumes ...