BBQ Academy

BBQ Academy

For the first time at Taste of Rome a space literally dedicated to barbecue; term born in the Antilles in the fifteenth century referring to a grid of green wood that was placed above burning embers and today the protagonist of moments of joy in the open between friends who share a passion for good food and the desire to cook it together. In partnership with the cooking school A Tavola con lo Chef and thanks to the innovative Weber barbecue (tech partner), chefs and top experts of this cooking method will reveal all the tricks and will guide you in the use, sometimes even in a spectacular way! Ready to test you too?

Thanks to the media partnership with Munchies – VICE’s food channel – more great guests will be the protagonists of special appointments in our appointment calendar

We are working on a rich content program with the aim of enhancing the differences between the Italian and American barbecues, teaching different cooking techniques, using the lid, etc. The result? A complete calendar of appointments and recipes born of collaboration between A Tavola con lo Chef, Munchies and Legio I BBQ Team.

APPOINTMENTS CALENDAR:

  • Thursday 19/9
    • 7.30 pm – 8.15 pm _  Legio I BBQ Team _ Jucy Lucy: cheeseburger affumicato con formaggio all’interno della carne, tipico di Minneapolis 
    • 8.45 pm – 9.30 pm _ Legio I BBQ Team _ Ananas affumicato al cigliegio e caramellato
    • 10 pm – 10.45 pm _ Munchies chef – Marco Claroni _ Le parti meno nobili del pesce. Guancia, ala, collare, petto grasso ecc.
    • 11.15 pm – 11.45 pm _ Munchies chef – Marco Claroni _ Le parti meno nobili del pesce. Guancia, ala, collare, petto grasso ecc.
  • Friday 20/9
    • 1 pm – 1.45 pm _ Legio I BBQ Team _ Gamberi in pasta kataifi: gamberi affumicati avvolti in pasta kataifi
    • 2.15 pm – 3 pm _ Munchies chef – Aurora Storari e Roberto Liberati _ Pasticceria e carne, forse mole con sangue tirato e cacao
    • 7.30 pm – 8.15 pm _  Legio I BBQ Team _ Friggitello bardato: friggitello ripieno di carne di manzo e bardato con bacon
    • 8.45 pm – 9.30 pm _ Legio I BBQ Team _ Salsiccia affumicata: salsiccia di maiale affumicata con legna di ciliegio e birra
    • 10 pm – 10.45 pm _ Munchies chef – Aurora Storari _ Pasticceria su BBQ
    • 11.15 pm – 11.45 pm _ Munchies chef – Aurora Storari _ Pasticceria su BBQ
  • Saturday 21/9
    • 1 pm – 1.45 pm _ Legio I BBQ Team _ Chimichurri meatballs: polpettine di manzo speziate ed affumicate con salsa Chimichurri e feta
    • 2.15 pm – 3 pm _ Legio I BBQ Team _ Uovo affumicato con bacon croccante
    • 3.30 pm – 4.15 pm _ Munchies chef – Rpy Caceres _ Frutta e carne alla brace con salsina al coltello colombiana 
    • 7.30 pm – 8.15 pm _  Legio I BBQ Team _ Gamberi in pasta kataifi: gamberi affumicati avvolti in pasta kataifi
    • 8.45 pm – 9.30 pm _ Legio I BBQ Team _ Ananas affumicato al cigliegio e caramellato
    • 10 pm – 10.45 pm _ Munchies chef – Jacopo Ricci e Piero Drago _ Anatra intera con interiora
    • 11.15 pm – 11.45 pm _ Munchies chef
  • Sunday 22/9
    • 1 pm – 1.45 pm _ Legio I BBQ Team _ Kafta di pollo: spiedino di polpetta di pollo speziata ed affumicata
    • 2.15 pm – 3 pm _ Legio I BBQ Team _ Friggitello bardato: friggitello ripieno di carne di manzo e bardato con bacon
    • 3.30 pm – 4.15 pm _ Munchies chef – Roy Caceres
    • 7.30 pm – 8.15 pm _  Legio I BBQ Team _ Uovo affumicato con bacon croccante
    • 8.45 pm – 9.30 pm _ Legio I BBQ Team _ Chimichurri meatballs: polpettine di manzo speziate ed affumicate con salsa Chimichurri e feta
    • 10 pm – 10.45 pm _ Munchies chef – Sarah Cicolini _ Frattaglie (carne) e verdure
    • 11.15 pm – 11.45 pm _ Munchies chef – Sarah Cicolini _ Frattaglie (carne) e verdure

[Program not final –  #STAYTUNED]

 

All the preparations are designed to be able to transfer the main features of the American Barbecue into 45 ‘, so all the recipes will be smoked with wood, will therefore have the so-called’ smoked profile ‘and will be cooked with the typical’ indirect ‘American cooking. The barbecue cooking is generally very long and slow, the queen cooking is defined as “low and slow”, even 12/14 hours. We do not want to give only recipes but the recipes must be the means to transfer the knowledge of the American barbecue cooking techniques. So based on the level of knowledge of the trainee we will give or the basic concepts to be able to begin to take the first steps with the bbq or more in-depth information on this typical American cooking.

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