The Art of Risotto alla Milanese

Organized by the Italian Embassy in Ljubljana on the occasion of the Week of Italian Cuisine in the World

This culinary masterclass celebrates one of the most iconic dishes of Northern Italian gastronomy — Risotto alla Milanese, a timeless symbol of elegance, precision, and flavor. Guided by Chef Lorenzo Terenziani from ALMA – The International School of Italian Cuisine, participants will experience the art of creating this classic saffron risotto, exploring the importance of technique, timing, and ingredient quality.

Over the course of this interactive session, the audience will first be introduced to ALMA, the world’s leading center for education and training in Italian cuisine and hospitality. The presentation will highlight how ALMA has, since 2004, shaped generations of chefs and professionals through hands-on teaching and a deep respect for Italian culinary heritage.

Following the presentation, Chef Terenziani will demonstrate the preparation of Risotto alla Milanese — in a version without ossobuco, adapted for the session’s timing — revealing the subtle balance of flavors and textures that define this cornerstone of Italian cooking. Participants will then have the opportunity to recreate the dish themselves, guided step-by-step by the chef.

The event will conclude with a tasting and a friendly competition, followed by a short award ceremony celebrating creativity and culinary skill.

Schedule:

• 10–15 minutes | Presentation of ALMA – The International School of Italian Cuisine
• 30 minutes | Chef’s live demonstration
• 30 minutes | Participants prepare their own risotto
• 10 minutes | Tasting and voting
• 5 minutes | Awards ceremony

Chef Lorenzo Terenziani
Lorenzo Terenziani was born in Cremona in 1995 and grew up in Parma, where he spent his childhood in his grandparents’ Parmigiano Reggiano dairy. There, he learned from an early age the value of raw ingredients, dedication to hard work, and respect for artisanal traditions. Following his true passion for cooking, he enrolled in the ALMA Culinary Techniques Course, marking the beginning of his culinary career.
He gained experience in several restaurants in Parma, including Il Tramezzo, before moving abroad to work at the renowned Maison Troisgros in France. Upon returning to Italy, he managed the kitchen of Osteria Virgilio, later rejoining ALMA as a teaching assistant and sous chef. Most recently, he worked alongside Alberto Gipponi at Dina in Gussago and Enrico Bartolini, first at L’Andana and later at MUDEC in Milan.
Today, Lorenzo combines his fine dining experience with a passion for teaching, believing that “to teach means first and foremost to convey understanding and enthusiasm.”

ALMA – The International School of Italian Cuisine
Founded in 2004, ALMA is the world’s leading international educational and training center for Italian Cuisine and Hospitality. It trains chefs, pastry chefs, bakers, front-of-house professionals, gelato and pizza makers, sommeliers, and restaurant managers from around the globe. Through high-level programs led by top professionals, ALMA provides advanced professional training, development courses, and tailored programs, fostering a deep understanding of Italian culinary culture both in Italy and worldwide.

Workshop will be held in English.

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Participants should gather 15 minutes before the scheduled start time in the entrance hall of Center Rog. Please store your personal belongings in the lockers, which the mentor will show you. Please be on time, as late arrivals disrupt the workflow. In the case of a delay, entry to the lab cannot be guaranteed.

The program is conducted in Slovenian, unless otherwise stated.

In case of cancellation, you will be notified two days before the scheduled start.

If you are unable to attend the program, the registration fee is non-refundable, and it is not possible to change the date. You can transfer your participation to another person, but please notify us at least 24 hours before the program begins at the email address: kuhanje@center-rog.si

We look forward to your company and creative collaboration.