Cooking with Chef Abram. Bespoke Culinary Classes in Turin offered by I EAT Food Tours and Events

Cooking with Chef Abram: A Culinary Journey with the College of Charleston and CEPA Study Abroad.

In an experience that combined education, travel, and gastronomy, 20 students from the College of Charleston embarked on an unforgettable culinary journey through Piedmont. Hosted by the renowned Chef Abram, this cooking class was an integral part of their study abroad program focused on the principles of slow food. This enriching educational cooking class – organised by I EAT Food Tours – provided the students with a hands-on opportunity to explore and appreciate the local flavours and traditions of the Piedmont region.

The Ultimate Cooking Class Experience

Porta Palazzo, Torino

Held in a professional cooking studio located in the heart of Europe’s largest market, this cooking class was perfectly situated to provide an immersive culinary experience. Chef Abram, known for his innovative approach to traditional cuisine, guided the students through a meticulously crafted menu that highlighted the best of Piedmontese ingredients and cooking techniques.

Gourmet Starter: Merluzzo al Verde Piemontese

Cook alongside a Michelin star trained chef and create amazing dishes to mesmerise yourself and your dear ones.

The culinary adventure began with Chef Abram’s reinterpretation of “Merluzzo al Verde Piemontese,” a dish that elegantly transformed a humble, penitential food into a gourmet delight. The starter featured fresh spinach, pan-fried heart of cod, crispy bacon, and a unique pistachio pesto. This sophisticated dish exemplified how cod, historically seen as a simple and modest ingredient, can be elevated to gourmet status through innovative preparation and presentation.

Main Course Challenge: Risotto Mantecato al Burro e Parmigiano

The highlight of the cooking class was the main course challenge, where students prepared Risotto Mantecato al Burro e Parmigiano.

This classic Piedmontese dish was accompanied by seasonal asparagus prepared in three different ways and topped with crunchy hazelnut crumbles.

Piedmont is famous for its rice fields, especially in the province of Vercelli, making rice a central component of its culinary traditions.

The addition of hazelnuts, another local specialty, added a delightful texture and flavor to the dish, showcasing the region’s agricultural richness.

Pre-Cooking Treats: Brasato al Barolo and Datterini Gazpacho

Before diving into their cooking tasks, the students were treated to Chef Abram’s exquisite Brasato al Barolo, served as a gourmet sandwich with Purée alla Francese, and an out-of-this-world gazpacho made with datterini tomatoes and creamy burrata. These pre-cooking treats not only delighted the students’ palates but also provided them with an understanding of the depth and variety of Piedmontese cuisine.

Chef Abram interpretation of Brasato Al Barolo. As a burger gourmet with puree alla francese. Wow!

Gourmet Burgers by Chef Abram and an amazing Barolo Ceretto 2009. This is what we eat when chef Abram keeps it cool and fancy at once

Sweet Farewell: Timeless Tiramisu

To conclude their culinary journey, the students savored a timeless tiramisu, a perfect end to a perfect meal. As a special gift, each student received a golden spoon, a symbol of the delicious memories they created and will continue to collect throughout their culinary journeys.

Cooking with Chef Abram in Turin.

Tiramisu in a glass with marinated berries.

The Impact of the Educational Trip

This cooking class was more than just a gastronomic experience; it was an educational trip that left a lasting impact on the students. Aimed to immerse students in the principles of slow food, promoting sustainable and local food traditions, but also to let them bond with each others through a fun filled and flavourful experience. After all, food connect us on a deeper level.

By cooking with Chef Abram, the students gained a deeper appreciation for the ingredients and techniques that define Piedmontese cuisine.

The students’ handwritten feedback was filled with gratitude and admiration for the experience, highlighting how this trip had enriched their understanding of food and culture.

Learning directly from Chef Abram in such a vibrant way and in a special setting allowed them to see the value of preserving culinary traditions while embracing innovation.

Exploring Turin, Torino

Piazza San Carlo, Torino

In addition to the cooking class, the students had the opportunity to explore Torino (Turin), a city renowned for its rich culinary heritage and vibrant food markets. Turin, the capital of Piedmont, is a city where food culture thrives, making it an ideal destination for an educational trip focused on gastronomy & beyond.

From its famous chocolate shops to its bustling markets and historic cafes, Turin provided the students with a wealth of experiences that complemented their culinary education.

A Journey to Remember

This cooking class with Chef Abram was a highlight of the College of Charleston’s study abroad program, offering students a unique blend of education, culture, and culinary artistry. The experience underscored the importance of slow food principles and the value of learning from local culinary experts. Organised by I Eat Food Tours, this cooking experience not only broadened the students’ horizons but also ignited their passion for cooking and sustainable food practices.

As the students return home, they carry with them the knowledge and skills they gained during their time in Piedmont, ready to apply these lessons to their future culinary endeavors.

This educational trip has undoubtedly left an indelible mark on their culinary journeys, inspiring them to continue exploring and appreciating the rich scenario of global food cultures.

Thanks a lot to the students of the University of Charleston and to CEPA Study Abroad for choosing our activities and to cook with Chef Abram in Turin!

We wish these young and resourceful students to collect tons of spoons of goodness and joy along the journey. That was our special and symbolic way to say thank you for joining us. Pamphlet of recipes and a golden spoon souvenir.

Stay tuned for more stories of culinary adventures and educational trips that celebrate Piedmont’s and Italy finest flavours and traditions.

Thanks for reading and please feel free to share this blog post with those who may be interested.

A presto!

Cecilia