If you’re hooked on good food, chances are you eat Slow. If your addiction is severe, you may have taken the deep-pocket plunge into Michelin dining, where food is taken into the realm of serious artistry. Come to Piccolo Lago Restaurant and see how Chef Marco Sacco uses his unique inspiration and talent to elevate Piemonte’s traditional cuisine to Michelin level.
At Piccolo Lago Restaurant (two Michelin stars), Chef Sacco rises to the challenge of aligning innovation with tradition on a daily basis. Now he’s opening his kitchen to small groups for one-week stays, pairing participants one-on-one with members of his expert staff. Join the Stars is the ultimate reality cooking experience behind the scenes at Piccolo Lago to see how one of Italy’s top chefs does what he does.
Participants will spend 7 days with the professionals at Piccolo Lago to discover how Chef Sacco creates Michelin-level menus of traditional cuisine using seasonal ingredients from his territory.
You’ll share a dinner with the chef in the VIP room and enjoy a gala dinner in the dining room as Piccolo Lago’s guest, visit the famous Borromeo Islands on Lake Maggiore and spend a day in Val Formazza in the Alps, famous for its cheese, prosciutto and meats.
From tajarin (tagliolini from Piemonte), fassona (a local breed of beef prized for its low bone density and high muscle mass), fish from Lake Mergozzo and Lake Maggiore to Bettelmatt cheese, Chef Sacco’s focus has always been local. Born ten minutes from Piccolo Lago, he himself is a local product, making him a valuable spokesman for the culinary heritage of his area.
Whether stretching grissini, deboning prosciutto, trussing pigeons, assembling antipasti or plating up, you’ll find passion and expertise every step of the way as you follow your capo partita (station head) and his instructions. You’ll shadow the sous chef, maitre d’ and sommelier as they reveal the history and production of local ingredients, culinary traditions and how wines are paired with dishes.
The restaurant staff speaks English and university italian instructor and author Brook Nestor, who lived in Italy for 18 years and worked in Piccolo Lago’s kitchen for 6 months, will be on hand the entire time.
Piccolo Lago sits on Lake Mergozzo, a quiet lake that was once connected to Lake Maggiore (hence the name of the restaurant, “Little Lake”). Stresa and the Borromeo Islands have long been a destination for European aristocracy. Switzerland, France, the Italian Riviera, Piemonte’s wine country and Lake Como are all within easy access.
For availability, contact Brook@cucinario.com.
THINGS THEY SAY:
“Although Chef Marco Sacco did not utter a single word of English during his class, the master chef still made our day. Through his engaging manner and enthusiastic response to every question, Chef Sacco made sure that the language was not a barrier, as everyone shares a universal love for great cuisine. His structured fois gras dish takes creativity in plating to a higher level.” –Gourmet Abu Dhabi 2009
“Piccolo Lago isn’t a company, it’s a family. Offering this program means opening our home to people that I’m sure will become friends.” –Raffaella Marchetti, Executive Assistant at Piccolo Lago and Marco Sacco’s wife
“The atmosphere in the kitchen depends on the chef’s personality. This is a serene environment where we learn a tremendous amount. The chef is easy to talk to. He listens to us, he makes us all participate, so we all work well together. He’s a good teacher.” –Christian Simionato, head of the antipasto station at Piccolo Lago 2008