In this cooking class series, we'll prepare one dish in multiple delicious variations, test different preparation methods and prepare everything from scratch using fresh, organic produce. The focus is on recipes that are prepared in every household all year round and come from the Alpine and Mediterranean regions. Knödel are not only typical for Austria, but also for Alto Adige (Northern Italy) which is where your instructor and chef was born and trained as a chef. In three extremely culinary hours you learn to prepare spinach & cheese Knödel, South Tyrolean red beet Knödel along a Mediterranean gorgonzola sauce, porcini mushroom and cheese dumpling and classic bread dumpling in a original veal soup.