The end of the 23/24 academic year of the Unitre is now approaching. Full of many events and initiatives for members.
This year a cooking course was also organised, and in recent days a convivial meeting took place in Modica with the participation of the two groups who attended the lessons every other week.
The husbands of the students also took part in the evening to eat together and enjoy the dishes prepared by the participants in a particularly relaxed atmosphere.
The evening, organized at the Fattorie delle Torri restaurant, venue of the course, opened with greetings from Francesca Barone, an emerging chef, appreciated for her recognized culinary talent and teacher of the course.
This cooking course, explained in a Unitre note, ended with satisfactory results for everyone and will certainly be repeated for the future academic year.
During the evening, alongside chef Barone, her collaborator Giammarco Buffone also presented and guided the tasting of the dishes prepared.
Finally, everyone expressed their satisfaction for having learned, during the course, many culinary notions and acquired important useful teachings in the kitchen and for having lived experiences of great significance for the participants who consolidated well-founded friendships. on mutual respect and common commitment.
“It was an opportunity for important sharing in which we gave ourselves time for ourselves – declared chef Francesca Barone – A time also made up of stories, of comparison, a slow but profitable time. I am happy for the role of teacher that was assigned to me and for the results, certainly positive, achieved thanks to the active collaboration and continuous commitment of the students”.
The comment by President Enzo Cavallo
The president and several of the councilors of the Unitre headquarters in Modica also took part in the evening.
“We are satisfied with the intense course activity that saw us engaged in the academic year that is coming to a close – underlined Enzo Cavallo. The cooking course was a particular course which was able to materialize thanks to the decisive collaboration of the Fattoria delle Torri restaurant which made the rooms, the kitchen and all the necessary equipment available. It was the course with the most participants that we had to manage in two groups. The great availability of Francesca Barone determined the aggregation of the participants and the skill of her, of her and of her collaborator, favored the acquisition of culinary novelties and important stimuli for the valorization of the cuisine and for the preparation of dishes innovative”.
