001
Arrival at Maso Unterberg
Arrive at Maso Unterberg, meet the table, and settle into the rhythm of the valley. The opening supper introduces the flavors and makers that will guide the week.
The Alpine Table
A five-day immersion in the Dolomites, where mountain kitchens turn preservation, patience, and seasonal ingredients into a precise culinary language.
This immersion is for cooks who want to understand a mountain kitchen from the inside. Over five days, you will work with the people, weather, and ingredients that shape Alpine food: smoked speck, rye bread, dumplings, pasture butter, and paper-thin strudel. Small group. Long tables. Time enough to learn by hand.
This immersion is for cooks who want to understand a mountain kitchen from the inside. Over five days, you will work with the people, weather, and ingredients that shape Alpine food: smoked speck, rye bread, dumplings, pasture butter, and paper-thin strudel. Small group. Long tables. Time enough to learn by hand.
What the 5 Days Hold
A close study of Alpine technique, shaped by altitude, season, and the valley’s producers.
001
Arrival at Maso Unterberg
Arrive at Maso Unterberg, meet the table, and settle into the rhythm of the valley. The opening supper introduces the flavors and makers that will guide the week.
002
The Smokehouse - Curing Speck
Work beside a local producer to understand curing, temperature, and time in South Tyrolean speck. Taste the difference that air, smoke, and restraint make.
002
The Smokehouse - Curing Speck
Work beside a local producer to understand curing, temperature, and time in South Tyrolean speck. Taste the difference that air, smoke, and restraint make.
003
Canederli - The Dumpling Technique
Build canederli from stale bread, broth, herbs, and instinct. Learn how texture and balance turn humble leftovers into a dish with real structure.
003
Canederli - The Dumpling Technique
Build canederli from stale bread, broth, herbs, and instinct. Learn how texture and balance turn humble leftovers into a dish with real structure.
004
The High Pasture Hike
Walk to the high pasture with the people who tend it. Gather a clearer sense of how altitude, forage, and season change the food that reaches the kitchen.
004
The High Pasture Hike
Walk to the high pasture with the people who tend it. Gather a clearer sense of how altitude, forage, and season change the food that reaches the kitchen.
005
Strudel - The Final Table
Stretch strudel dough until it is translucent, then close the week around a final table of the dishes you have made together.
005
Strudel - The Final Table
Stretch strudel dough until it is translucent, then close the week around a final table of the dishes you have made together.
What the 5 Days Hold
A close study of Alpine technique, shaped by altitude, season, and the valley’s producers.
001
Arrival at Maso Unterberg
Arrive at Maso Unterberg, meet the table, and settle into the rhythm of the valley. The opening supper introduces the flavors and makers that will guide the week.
002
The Smokehouse - Curing Speck
Work beside a local producer to understand curing, temperature, and time in South Tyrolean speck. Taste the difference that air, smoke, and restraint make.
003
Canederli - The Dumpling Technique
Build canederli from stale bread, broth, herbs, and instinct. Learn how texture and balance turn humble leftovers into a dish with real structure.
004
The High Pasture Hike
Walk to the high pasture with the people who tend it. Gather a clearer sense of how altitude, forage, and season change the food that reaches the kitchen.
005
Strudel - The Final Table
Stretch strudel dough until it is translucent, then close the week around a final table of the dishes you have made together.
What's Included
Personal Guidance
Direct guidance from the maestro and local cooks throughout the immersion.
Culinary
Producer visits, pasture walking, regional wines, and meals.
Materials
All ingredients, tools, tastings, and kitchen sessions are included.
Accommodation
Five nights at Maso Unterberg, a working mountain farmstead.
What's Included
Personal Guidance
Direct guidance from the maestro and local cooks throughout the immersion.
Culinary
Producer visits, pasture walking, regional wines, and meals.
Materials
All ingredients, tools, tastings, and kitchen sessions are included.
Accommodation
Five nights at Maso Unterberg, a working mountain farmstead.
Set Among the Dolomites
Where altitude, preservation, and season shape every plate.
The masterclass takes place at a private farmstead in the Dolomites.
Surrounded by high pastures and forested slopes, this is a place where cooking follows the weather and the pantry follows the season. Exact location details are shared after your application is approved.
The masterclass takes place at a private farmstead in the Dolomites.
Surrounded by high pastures and forested slopes, this is a place where cooking follows the weather and the pantry follows the season. Exact location details are shared after your application is approved.
The masterclass takes place at a private farmstead in the Dolomites.
Surrounded by high pastures and forested slopes, this is a place where cooking follows the weather and the pantry follows the season. Exact location details are shared after your application is approved.
From the MaestroClass Community
Reflections from guests who have learned, cooked, and shared the table with us.
From the Community
Reflections from guests who have learned, cooked, and shared the table with us.
MaestroClass gives you the rare chance to work alongside people who have spent a lifetime refining their craft. I left with clearer technique and a respect for the details.
Marta Bianchi
Chef & Restaurateur
The days are beautifully paced: demanding enough to stretch you, generous enough to make every lesson stick. It changed how I approach my own kitchen.
Rafael Cruz
Pizza Chef
This is not a demonstration. You participate, ask questions, repeat the work, and leave with real confidence in what you have learned with the Maestro.
Amelia Grant
Culinary Educator
The setting is unforgettable, but the real value is the access. Every conversation, correction, and shared table feels personal. They really care about the details.
Lucas Moreau
Restaurant Founder
MaestroClass gives you the rare chance to work alongside people who have spent a lifetime refining their craft. I left with clearer technique and a respect for the details.
Marta Bianchi
Chef & Restaurateur
The days are beautifully paced: demanding enough to stretch you, generous enough to make every lesson stick. It changed how I approach my own kitchen.
Rafael Cruz
Pizza Chef
This is not a demonstration. You participate, ask questions, repeat the work, and leave with real confidence in what you have learned with the Maestro.
Amelia Grant
Culinary Educator
The setting is unforgettable, but the real value is the access. Every conversation, correction, and shared table feels personal. They really care about the details.
Lucas Moreau
Restaurant Founder
MaestroClass gives you the rare chance to work alongside people who have spent a lifetime refining their craft. I left with clearer technique and a respect for the details.
Marta Bianchi
Chef & Restaurateur
The days are beautifully paced: demanding enough to stretch you, generous enough to make every lesson stick. It changed how I approach my own kitchen.
Rafael Cruz
Pizza Chef
This is not a demonstration. You participate, ask questions, repeat the work, and leave with real confidence in what you have learned with the Maestro.
Amelia Grant
Culinary Educator
The setting is unforgettable, but the real value is the access. Every conversation, correction, and shared table feels personal. They really care about the details.
Lucas Moreau
Restaurant Founder
Apply for the Alpine Table
Places are deliberately limited. We review every application to build a small, committed group for the Dolomites immersion.
Apply for the Alpine Table
Places are deliberately limited. We review every application to build a small, committed group for the Dolomites immersion.