Chef Luca Zecchin
from Santo Stefano Belbo, Cuneo, Italy

RANDON SELECTION ENTRY 

Chef Luca Zecchin will visit arte italia this September. Chef Zecchin carries on the Michelin-starred Ristorante Guido da Costigliole’s noted “slow food” approach, using plants, seeds and livestock characteristic of the Piemontese region, and highlighting local ingredients, such as truffles, to maximum effect. 

CLASS INFORMATION
Regional chefs from Italy visit arte italia throughout the year, focusing on traditional recipes with innovative techniques. The class schedule for each day will include a mix of traditional and contemporary cuisine from the chef's region. For each culinary class, the visiting chef will prepare an authentic Italian dinner including antipasto, primo piatto, secondo piatto and dolce. 

The menus change for each class. The chefs generally include fish, poultry, meats, dairy products, garlic, herbs and olive oil in their recipes. Some recipes may include nuts.

RANDOMIZED SELECTION REGISTRATION 
Regional interest in arte italia’s culinary program has been overwhelming! Our guests are thrilled to dine in the Cucina with visiting chefs but our seating capacity is very limited. We strive to fairly allocate seating between new culinary guests and former guests that have participated in the past. We utilize a fair system of randomized selection to assign seating for each culinary class.

You may submit a request for yourself and one guest (party of two). Please provide the name of your guest at the time of random selection entry. We will notify randomly selected registrants by e-mail. Pleae do not send payment unless you have been specifically notified regarding seating selection.

Classes are held at 442 Flint Street, Reno. Parking is located at the rear of the building. Additional street parking is available on both California Avenue and Flint Street, and metered parking on surrounding streets is free after 6 p.m. Monday through Saturday, and all day on Sundays and holidays.

All culinary classes are recorded for archival use and future culinary instruction. Please speak quietly for the benefit of other students and video viewers, and please drink responsibly.