Chef and Owner of Trippa (Milan, Italy)

Diego Rossi


What's included?

  • 1 h 40 min of HD Video
  • 7 recipes
  • 24 lessons
  • Recipe Book
  • Course Certificate


Italian (VO), Spanish, English.English, Spanish, Italian, French, German, Portuguese.


Watch Intro Video
Presentation

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

Course curriculum

What you'll learn

A kitchen that celebrates the goodness of each product in its entirety

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

Instructor

Chef and Owner of Trippa (Milan, Italy)

Diego Rossi

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.

Reviews

4 star rating

Excellent course

Vahida M

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...

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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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