Italian Hospitality Collection launches Equilibrium Cooking School | News

Italian Hospitality Collection has announced the launch of the Equilibrium Cooking School across its three Tuscan spa hotels, Grotta Giusti, Bagni di Pisa and Fonteverde.

On select dates in 2018, guests across the three hotels will be able to sign up for the school entirely free of charge, with the option to join five two-hour sessions from Monday to Friday.

The gut-health boosting cooking classes are the latest offering from Italian Hospitality Collection, best known for pioneering the award-winning Equilibrium wellness programme, a spa, exercise and dietary retreat targeting internal inflammation, the number one cause of life-limiting illnesses.

Through participation in the Equilibrium Cooking School, which will see participants learn to make a variety of microbiotic, anti-inflammatory recipes, guests will now be able to uncover the Equilibrium philosophy in the tastiest way possible.

The school, which will be led by the head chef and leading dietician at each property, will cover a different aspect of nutrition every day, ranging from lessons in probiotics to high-protein, anti-oxidant foods and nutraceuticals.

Seasonal, local produce, specially selected for its health-boosting properties, and superfoods such as turmeric, kombu seaweed and black sesame, will form the basis for each recipe, as guests learn preparation techniques and cooking methods that will be easy to replicate in their own kitchens.

At the end of the week, participants will compete in a Masterchef-style invention test, choosing from a selection of nutritious ingredients before cooking off against each other to create the best-tasting dish.

A book of recipes will be gifted to each guest upon completion of the course, which will allow them to continue their heathy new lifestyle long after returning home.

The Equilibrium Cooking School is free of charge for all guests of Grotta Giusti, Bagni di Pisa, and Fonteverde, and places will be allocated on a first come, first served basis, up to a maximum of 15 participants.



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