The Beach Milano In Milano

I had so much fun at the vegetarian cooking class, I learned so much and ate so much 😋😅 I'll definitely do more! Thanks to all the staff, you were very welcoming and friendly.

A wonderful experience. I took the vegetarian cooking class. Chef Giuliano explained the recipes step by step, all simple and delicious, so we all ate them together afterward. Excellent organization with skilled and kind assistants. Simple dishes suitable for everyone. I'll definitely be back. And thanks to my son Lorenzo for giving me this class.

A wonderful experience. Chef Giuliano and his staff were excellent, highly trained, and friendly.

I attended the fresh pasta class and found it useful and interesting. I really liked the fact that they shared interesting facts about how ingredients vary depending on the region of Italy. The organization is excellent, and the teachers are available to offer advice on how to make pasta. I will definitely consider it for future classes.

A very fun and interesting experience. Giuliano shared lots of information about ingredients and cooking methods, as well as guiding us through the preparation. A wonderful evening. Thanks also to the "assistants" who helped us. Everyone was very hospitable and kind.

I participated in the Fresh Pasta workshop; it was really interesting and well-managed. The teacher was brilliant, as were the "helpers"! I recommend the Cingoli Workshop and will definitely be back :)

In the past few weeks, I've attended two Asian cooking classes: the first taught by the lab staff, the second led directly by Giuliano Cingoli. Let's start with the positive: excellent dishes, knowledgeable teachers, a pleasant atmosphere. In short, everything was perfect... almost. The only slightly unusual aspect was the number of participants. Twenty. The result? Some filleted the fish, while others, like me, simply touched the coriander. And as much as I love aromatic herbs, a cooking class should involve hands-on cooking, not just parsley. Then there's the "pedagogical-social" issue: with twenty people, there's little conversation, less interaction, and you end up feeling like spectators rather than students. Reducing the groups to eight people would make everything more engaging, more practical, and, above all, more human. In short, a wonderful class, which with a little tweaking could be perfect. As for the rest: well done to everyone, even the coriander.

Very good tutors and excellent recipes, with wonderful people participating. Overall, a great experience. And I have to say overall, because unfortunately the number of participants is quite high, which means only a few can participate in the actual preparation of the food. The rest mostly listen and watch...

I attended the hands-on risotto class. After an initial theoretical introduction explaining how the workshop would work, we immediately began cooking. I also found it very engaging to take turns cooking the dishes, allowing me to experiment firsthand while also observing and listening. I appreciated the willingness to answer all my questions and provide lots of advice on the topic. Highly recommended!

Wonderful evening learning secrets of Middle Eastern Moroccan cuisine... We tried our hand at various preparations: Cous Cous, hummus, felafel, tajine with plums... Interesting to observe how Giuliano works the vegetables, cooks the meat and tells stories together with the students without getting on the lecturer... We all collaborate. It also helps you understand where to buy the ingredients without going crazy. It was very useful to me! Well done Giuliano 😊