It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
EVENING VEGETABLE COOKING COURSE
Plant-Based Cooking Course – October 2025 (VEGETABLE_MONTH_2025_C1)
Who it is for
The course is dedicated to those who want to discover and deepen their understanding of plant-based cuisine, learning to create tasty, balanced, and creative dishes without using animal-derived ingredients. It is designed for:
those interested in adopting a plant-based diet, whether for ethical, health, or environmental reasons;
chefs and catering operators who want to enrich their menus with plant-based options;
cooking enthusiasts eager to experiment with new techniques and ingredients.
Course objectives
The goal is to provide a practical and comprehensive overview of the main techniques and recipes of plant-based cuisine. Participants will learn to:
know and correctly use cereals, legumes, vegetables, and plant proteins;
create complete and balanced dishes without sacrificing taste;
replace traditional ingredients with plant-based alternatives;
enhance seasonality, colors, and textures for sustainable and innovative cooking.
Curriculum
Introduction to ingredients and basics of plant-based cooking
Cereals and legumes: cooking techniques and creative uses
Plant proteins: tofu, tempeh, seitan, and innovative alternatives
Sauces, condiments, and marinating techniques
Plant-based desserts and sweets
Plating and aesthetic enhancement
Lesson schedule
Friday edition (VEGETABLE_MONTH_2025_C1)
Lesson 1 → Friday 17/10/2025, 6:30 PM – 10:30 PM
Lesson 2 → Friday 24/10/2025, 6:30 PM – 10:30 PM
Lesson 3 → Friday 31/10/2025, 6:30 PM – 10:30 PM
Lesson 4 → Friday 14/11/2025, 6:30 PM – 10:30 PM
Total: 16 hours of practical training.
Instructor
Donata Carlucci, chef specialized in plant-based cuisine, with extensive experience in creating sustainable, innovative dishes that highlight natural and seasonal ingredients.
Course location
The lessons will be held at the Modena Gusto laboratory kitchen, hosted by Iscom Formazione, at via Piave 125, Modena.






