Rancidification Cooking: Fat to Kvass
Rancidification is fat taken past fresh on purpose, then used as seasoning. Twelve lessons run it from rancid butter to kvass and conza.
Floriano Pellegrino & Isabella Potì
Chefs and Owners, Bro's · Lecce
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What you'll learn
12 Lessons, 70 min total
- FREE
Introduction
- FREE
#1: Rancidification
- FREE
#2: Rancid Fat
- FREE
#3: Rancid Fat Sauce
- FREE
#4: Spaghetti with Garlic, Rancid Fat and Chilli
- FREE
#5: Rancid Butter
- PRO
#6: Aerated Rancid Chocolate
- PRO
#7: Origins & Fermentation
- PRO
#8: Barley Kvass
- PRO
#9: Kvass drink
- PRO
#10: Peppers in Conza
- PRO
#11: Bread Tartlet
- PRO
#12: Tartlet with Pepper Sphere & Honey
About this course
Rancidification cooking is controlled fat spoilage used as a seasoning rather than treated as a fault. Twelve lessons name the process first, then work it through rancid fat, a rancid fat sauce, spaghetti with garlic and chilli, rancid butter, and an aerated rancid chocolate that closes the fat sequence.
The reasoning is older than the technique. Before refrigeration, southern Italy held flavour with time, salt and heat, and the class treats that as a working method rather than folklore. Fermentation picks it up: barley becomes kvass and then a drink, sweet peppers are packed in conza, stale bread returns as a tartlet.
That tartlet closes the class under a pepper sphere and honey. What you take away is a position rather than twelve recipes: how far to push a fat, where seasoning ends and spoilage begins, and what to plate against it. The same research logic runs through Marco Müller's oils, garums and teas.
"Rancidity sounds like a flaw until you learn to use it, then it becomes one more flavor to control."
Floriano Pellegrino & Isabella Potì · Headchefs @ Bros'
Lessons
12
Video
1 hr 10 min HD
Level
Audio
Italian (VO)
Subtitles
English, Spanish, Italian, German, French
At the end of this course you will be able to
Control rancidification in fat, judging how far to push it and when to stop.
Build a rancid fat sauce and carry it into spaghetti with garlic and chilli.
Churn rancid butter and aerate rancid chocolate as finishing fats for a plate.
Brew barley kvass, pour it as a drink, and pack sweet peppers in conza.
Rancid fat today, garum tomorrow.
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Meet your instructor
Floriano Pellegrino & Isabella Potì
Chefs and Owners, Bro's, Lecce · One star since 2018, Pellegrino Brothers Holding
Floriano Pellegrino and Isabella Potì founded Bro's in Lecce in 2016, and the restaurant was awarded its first star in 2018. Both built a distinct style early, and both are known for working outside the usual grammar of Italian fine dining.
Bro's sits inside Pellegrino Brothers Holding, where research and origin are the stated core values and southern Italy is treated as a gastronomic centre rather than a region to reference. In this masterclass they work through rancidification first, then the ferments that sit beside it.
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Who is this course for?
New to fermenting or already deep in
First-time and experienced fermentation cooks who want each process explained before the dish.
Flavours nobody else is serving
Cooks who want rancidification, fermentation and peppers in conza explained process by process.
Anyone curious about flavour from time
Rancid butter, barley kvass and peppers in conza enthusiasts who want flavour built by time.
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Rancid fat and fermented flavors · Floriano Pellegrino & Isabella Potì
