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
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
- Non stick pans
- Weighted terrine pan
- Sous vide machine
- Vacuum sealer
- Vacuum bags for low temperature cooking
- Meat slicer
Trippa restaurant opened in 2015 and since then it has been the most talked about restaurant in Milan. Diego Rossi, the creative mind behind the project, started out in Verona (Italy). His talents took him to great kitchens such as Bauer in Venice, chef Norbert Niederkofler's St. Hubertus (2 Michelin Stars) and Delle Antiche Contrade. With a restless mind after experiencing the virtues and shortcomings of haute cuisine, he decided to work on something of his own, and with it came Trippa, a project that had no intention of replicating the demands of fine dining. Trippa's philosophy is based on "a place where you can eat a product of the highest quality, prepared with knowledge, and in an informal atmosphere". A simple concept that does not fall into the superficial. A very precise name that reflects something that comes from within, that is linked to oneself. Straight from the gut! Diego Rossi affirms that the most important quality a chef can possess is sensitivity. That is the ability to get the best from each product without distorting it. Another pillar is respect for the environment and zero waste. For this reason, nothing in Diego’s kitchen is thrown away. All cuts from an animal are used, even the most difficult offal; and the same happens with the vegetables. He also shows commitment to his team of people, promoting the trend of rethinking work schedules in restaurant businesses to achieve a more sustainable and balanced life. In 2021 he opened Osteria Alla Concorrenza, a small place that shines thanks to the pairing of appetizers and good wines. Today Diego Rossi retains his improvisational spark, surprising guests with off menu dishes according to availability and the chef’s mood.Show more
I really like international cuisine, and one of my favorites is Italian. Chef Con Diego Rossi did an excellent job of presenting food that is specific to som...Read More
I really like international cuisine, and one of my favorites is Italian. Chef Con Diego Rossi did an excellent job of presenting food that is specific to some Italian regions, and in addition to cooking, he also presented the area where it comes from. Thank you very much and I learned a lot, and I look forward to trying your recipes.Read Less
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What are Scoolinary's online courses?
Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.
When do the courses start and when do they finish?
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.
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If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.