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Cooking Class with Chef Daniel Canzian

Summer preview edition

Campus Life, in collaboration with Bocconi Students Food Association, is proud to offer Bocconi students an opportunity to spend together some good time in the kitchen with a cooking Class with Chef Daniel Canzian.

A summer preview cooking class is waiting for you on 29 April, 6:30pm (Italian time).

Daniel Canzian will teach participants how to prepare:

  • Sliced Beef, Potatoes and Strawberries
  • Red Fruits in Moscato Jelly

The class, taught in English, will be held remotely using Zoom.

Payment of a €5 registration fee is required and must be completed through PayTool by 12 noon on 28 April.

Register now!


On the day before the event, registered students will receive the recipe, the procedure to follow, a shopping list and instructions on what they will need to do before the class.

Participants are invited to post on Instagram the pictures of their finished dishes using the hashtag #bocconicookingclass. Photos will be re-posted on the BFood Association’s Instagram account.

For further information you can contact us at campuslife@unibocconi.it


About the Chef Daniel Canzian

"Kitchen has always been the most important ingredient of my life.

My family of “Osti” in Conegliano Veneto, has lit up my passion since I was a child until I met Gualtiero Marchesi, becoming his Executive Chef in Marchesino and eventually for all the restaurants of his group.

After conquering the Best Young Chef “Pellegrino Artusi” Award, in 2013 the first meal was served at Ristorante Daniel, the place where I express my cooking philosophy, focused on the respect of the Italian regional tradition and seasonality, with an essential and minimalistic approach.

Starting from 2015, going around the San Marco market, I started building strong relationships with local producers. From that moment, my mission has been to restore the regional Italian recipes with a new approach, by using only seasonal ingredients.

My contemporary Italian dishes have been chosen for the Gala Dinner of Teatro alla Scala in 2018 and for the inaugural event of Aqua, the Salone del Mobile 2019’s exhibition dedicated to Leonardo Da Vinci.

A member of JRE Italia Association since 2016 together with the best national chefs-entrepreneurs, in January 2019 I became also a member of the JRE European Board.

Simplicity, seasonality and Italian style are the basic elements of my cooking style. Together with the classic recipes like the “Costoletta di vitello alla milanese” and signatures like the “Risotto con sugo d’arrosto e liquirizia” , my menus embrace dishes prepared with Italian meats, vegetables and fishes of the Mediterranean region, based on daily market availability."

Click here to discover more about the chef.



Past editions

A Winter Holiday Menu

17 December 2020, 6:30pm

> Russian salad with double eggs
> Saffron risotto with panettone flakes

Check out the hashtag #bocconicookingclass on Instagram!

Spring Break Edition

31 March 2021, 6:30pm

"Pan Bagnà"

Check out the hashtag #bocconicookingclass on Instagram!




Last modified 20/04/2021 - 16:12:01