Learn how to make and use flameware. With Italian cuisine!
Franco Rampi www.francorampi.it
April 27th – May 6th 2017
Throwing, handbuilding, cooking lessons. For all
Clay has excellent properties for cooking. It is an insulator, creating an even and delicate cooking environment, maintaining flavour more than most other methods. In this workshop of 8 full working days we will learn how to make pots for cooking. We will use a specially designed stoneware claybody with the ability to withstand the temperature fluctuations of cooking over direct heat on the stovetop as well as the use in ovens.
We will produce various shapes: casseroles, saucepans, square and oval dishes, ovenware, baking and grilling pans and ramekins. For each shape, we will discuss the esthetical, functional and practical aspects, so to make a pot that reflects our needs in size, shape, weight and purpose. Related details like handles, knobs, lugs and lids will also be considered.
Our chef Lucia will explain how the size and proportion of a pan will influence the mode of preparation and the final flavour and texture of a dish. In order to learn how to use best the pans we make, there will be four cooking lessons, especially designed for the use of flameware pots. This workshop is suitable for food lovers and ceramicists alike. Clay novices will be taught handbuilding methods, the more advanced may choose to produce their pans on the wheel.
The total cost of the course is 1900 Euro; Single price supplement: 300 Euros.
The workshop fee includes the following
All materials and firings
Lodging in double room; single room on request, add 280 €
Welcome dinner and welcome breakfast
A freshly prepared Tuscan Lunch with wine on all working days
4 cooking lessons, specifically designed for flameware
Franco Rampi was born in Domodossola. He started working as a potter in 1981. After an apprenticeship in England and a cycle of studies in Italy he opened his own studio in Tuscany.
He produces both functional objects in small series and one off pieces. He works mainly in stoneware, whilst continuing his research on clays, slips and forms.
For ten years he has been teaching and also collaborating with La Meridiana for five years, mainly assisting John Colbeck in throwing courses.www.francorampi.it
Lucia Zucconi, after a career as software designer has been a chef for the past 20 years. She is member of the slow food movement and enjoys teaching, using fresh ingredients and seasonal food. She is also a passionate wheel thrower.
Click here for the detailed programme