Alex and Martin, two chefs from the restaurant Bien in Bergen, went to Parma to learn more about Italian food tradition and cooking techniques.
A highligt of the trip for the Norwegian chefs was to meet the passionate pizza chefs.
Learning to make pasta at Sorelle Picchi fresh pasta workshop, where they had the chance to learn about local types of stuffed pasta (Tortelli and Cappelletti).
Sorelle Picchi fresh pasta workshop, where you will have a chance to learn about local types of stuffed pasta (Tortelli and Cappelletti)
Parma ham and Parmigiano Reggiano are important parts of the gastronmy in Parma
