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Aprende a sacarle todo el partido al bonito de temporada, desde elaboraciones clásicas hasta combinaciones más atrevidas, en un curso íntimo y práctico. Menú: Ensalada de tomate con ventresca confitada; Carpaccio de bonito; Nuestra versión del Marmitako; Escalopines de bonito al ajillo con espuma de parmesano. Hasta 8 personas, imparte Samby Adaro. Duración 3,5 horas con materiales, ingredientes y bebidas incluidos. Incluye comida con bebida y delantal. Solo mayores de 18 años.
Horario: 13:00–16:30 Precio: 60 €. Reserva en la web. Dónde: Cookcinando, Cam. Claveles, 147, Gijón.