The Na/Bu School is not just a cooking school, but a shared space where professional technique is stripped of its rigidity and becomes a shared heritage. We firmly believe that the secret to excellent cuisine lies in the knowledge of processes and a profound respect for ingredients: for this reason, each of our courses is a practical journey from the land to the table. Here, we don't just teach recipes; we teach how to interpret raw materials, understand nature's rhythms, and master the gestures that make a dough or a preparation unique. Whether it's rediscovering the strength of ancient grains or the delicacy of handmade pasta, our mission is to instill the confidence needed to transform your home kitchen into a place of creation and well-being. In an informal and inclusive atmosphere, we put our experience at the service of your passion, because the most beautiful "treat" is the one you can give to those you love, with your own hands.
A method based on replicability: learning to do, to continue creating
The Na/Bu School was born from a desire to share not just recipes, but true creative processes. Cooking classes often remain one-off experiences; for us, however, the success of a course is measured when the student is able to perfectly replicate the dish in their own kitchen. Our courses are open to everyone—from enthusiasts to the curious—and are structured to provide detailed handouts, explanations of the chemical and physical processes involved in dough making, and a practical guide to the more complex steps. Whether taming flours for everyday bread, shaping fresh pastries with a traditional aroma, or balancing the sweetness of artisanal cookies, our goal is to enable you to master the subject. We teach with rigor and patience, conveying the care and attention that transform a simple technical skill into a true treat for loved ones, ensuring that each participant returns home with a solid and transferable skill set.
From little chefs to big enthusiasts: cooking as a language for all ages.
We believe that respect for food and knowledge of raw materials should be a shared heritage, which is why the Na/Bu School offers courses for both adults and children. For the little ones, cooking becomes a serious game, a way to discover seasonality and the beauty of creating with their own hands, cultivating a food sensitivity that will stay with them forever. For adults, our modules are a total immersion in quality: we learn to recognize live flours, manage long leavening processes, and pay attention to every detail, from choosing local ingredients to the final presentation. Each course is an opportunity to rediscover the pleasure of "doing things slowly," in an inclusive and stimulating environment where the Chef's technique (Gambero Rosso Tutor) is translated into everyday gestures.
Naturally good. Naturally worth trying. Let yourself be transported by authentic flavors. Space is limited, but passion is not.
