The cooking course begins somewhat atypically, as you are not welcomed into the cooking school but directly at the entrance to the small market hall. Learn not only how to use the ingredients, but also how to choose the best ones. Now get to work with the freshly purchased ingredients.…

The cooking course begins somewhat atypically, as you are not welcomed into the cooking school but directly at the entrance to the small market hall. Learn not only how to use the ingredients, but also how to choose the best ones.

Now get to work with the freshly purchased ingredients. In our cooking school, Alessandro will show you how to use the ingredients correctly, which kitchen tools you can and should use for what, and so on.

Alessandro Ciani has set himself the goal of “bringing high-quality products and services closer to people who have and live a sense of authentic beauty.”

In his work as a gastronomic consultant, trainer and chef, his top priority is to be an excellent host. He achieves this perfectly thanks to the combination of classical training at Steigenberger and his incomparably personable nature. Since the age of 16, he has been developing a wide variety of gastronomy projects with passion and dedication.

A half-time cooking apprenticeship with Ingo Holland and Alan Ogden also made him addicted to cooking. At the same time, his network has become larger and larger - he knows most of his suppliers personally.

Vegetarian!

Since 2020, Alessandro Ciani, a private vegan, has focused entirely on vegetarian dishes:

“viva veggitalian!” “The Italian cuisine, for example, La cucina povera, consisted of 90% vegetarian products and meat etc. was served at most once a week.”

"I want to use top products that impress with their quality - that's it!"

Examples of these simply good dishes include:

Braised beetroot carpaccio with old Parmigiano and even older balsamic vinegar

Quick'n'dirty focaccia with flower meadow and tomato ragout

The good burrata with honeydew melon or sometimes with quince

Pasta alla Norma, a classic, with eggplant and Pecorino Romano

Risotto mantecato with scamorza and vegetables from the KMH

“Vegetarian Butcher” style whole vegetables with gremolata

“Lumache al cioccolato e café” - yeast-chocolate snails with espresso glaze

Location

The cooking school is located at the entrance to the small market hall, on the 1st floor of the KMH restaurant.

Address: Hasengasse 5-7, 60311 Frankfurt am Main