Artisan Culinary School

Artisan Culinary School The art of returning to our origins
Based in Spain
Discover our specialized courses

20/08/2026

What better way to use Jane Dough’s discard than by making these delicious crackers? 😍

A versatile snack that goes with cheese, dips, Sardella... or on its own. Thank you for the great recipe!!

18/08/2026

What better way to use Jane Dough’s discard than by making these delicious crackers? 💛

A versatile snack that goes with cheese, dips, Sardella… or on their own. Thank you for the great recipe!!

18/08/2026

Sardella is known as the Calabrian caviar (or the poor man’s caviar) and has a powerful fishy taste that is hard to forget 💥

The salt and the capsicum (peperoncino in this case) protect the fish, turning it into a delicious semi-conserve that will last in the fridge for about 4 months.

Had you ever heard of Sardella? Anyone brave enough to replicate at home? 🙃🐟

16/08/2026

Mamma Mia! 🤌🏻 Was all we could say (mouth full) after trying Chef ’s risotto. Much easier to make than it looks, this recipe lets goat cheese and confit tomatoes steal the show ✨

The secret to a truly great risotto? Its creamy or ‘mantecato’ texture. Save now and thank us later. Buon appetito! 🇮🇹

Why are some Extra Virgin Olive Oils green? 🫒 How much EVOO does Spain produce? 💥Olive oil has become one of Spain’s mos...
13/08/2026

Why are some Extra Virgin Olive Oils green? 🫒 How much EVOO does Spain produce? 💥

Olive oil has become one of Spain’s most important food exports. It is also a staple of our everyday cooking, from breakfast toast to fine dining.

Save this guide for the next time you want to pick the perfect EVOO in the market or at a restaurant. Any more questions? Ask below! 👇🏼

11/08/2026

This 2,000 year old fermented fish sauce is always one of our students favorite lessons 🐟

Introducing Garum! One of the most prized ingredients in Ancient Rome and an easy fermentation project to make at home, in this case with koji.

In the video you can see the garum some of our students made in February, and we can’t wait to show you what this looks like in a couple of weeks so, stay tunned!

02/08/2026

And this is how you transform pork fatback into one of Italy’s most celebrated salumi 👌🏻🇮🇹

Lardo di Colonnata has been traditionally cured in the town of Colonnata for centuries. Artisans like
have mastered the art of curing the meat with salt and herbs in large vessels made out of marble from Carrara.

We thought it was about time we showed you our own version of this fine cut of salumi at Artisan Culinary School. Stay tuned, we will cut it open and try it very soon! ✨

 

30/07/2026

PART II of the vișinată that turned out to be cireșată! 🇷🇴

Ok so we might have mixed up a few steps in our way to make the best Romanian cherry liqueur ever (we swear we didn’t add palincă!) but we are BACK.

Four weeks after posting the first part of this recipe, where we layered the cherries with sugar in a fermentation crop and went VIRAL, it’s now time to add the alcohol. Did we do OK so far?

Stay tuned for Part III because we can’t wait to taste the final result so… We’ll keep you posted! 🍒

     

What’s behind Spain’s most internationally recognized cheese? 🐑🧀Manchego cheese (or queso Manchego) can only be made wit...
28/07/2026

What’s behind Spain’s most internationally recognized cheese? 🐑🧀

Manchego cheese (or queso Manchego) can only be made with milk from one specific breed of sheep that has been carefully preserved for centuries ✨

The patter on its rind is as iconic as its flavor: buttery notes that develop a sharper taste as it ages.

Have you tried Manchego cheese? Is there any other Spanish cheese you prefer? Let us know in the comments! 👀

23/07/2026

PLEASE stop adding oil to your pasta water!! ❌

Everyone thinks they know how to cook pasta, turns out they still make these common mistakes: adding oil to the water, using too much salt, boiling the pasta with not enough water or covering the pot.

Pay attention to Chef and enjoy your pasta as if you were a true Italian! 🍝

Dirección

Conde De Altea 49
Altea
03590

Horario de Apertura

Lunes 08:00 - 18:00
Martes 08:00 - 18:00
Miércoles 08:00 - 18:00
Jueves 08:00 - 18:00
Viernes 08:00 - 18:00
Sábado 09:00 - 14:00

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+34689689996

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