Wednesday, December 13, 2017

Un bell' esempio

Grazie all'amico Luciano Donzella, ho scoperto che:

http://altratoscana.info/la-favola-del-paese-che-non-si-e-mai-arreso/

A BREAD COURSE IN TREE DAYS IN JANUARY

A few lessons to understand the secrets of the flours and of the rising. 


This is alive

The best "seller" breads and focaccia to prepare at home for your family and friends or if you a professional and are going to open a "Panineria" with delicious home made bread rolls.


Ciabatta

Biova
Soft Focaccia

the syllabus and schedule:

Friday, January 26th, 6:00 - 9:00 pm

Pane Carrè ( Direct method)
Biova ( Direct method)
Pane Toscana ( Biga method)
Salty Bread ( Direct method)

Saturday January 27th, 6:00 - 9:00 pm

Friselle,
Ciabatta ( Biga method)
Pane-Pizza ( Poolish method)
Schiacciata Toscana (  Poolish method)
Focaccia morbida - Soft Focaccia ( Direct method)

Sunday January 28th, 10:00 am - 01:00 pm

Long rising dough
Rosetta ( Biga method)
Focaccia ( Direct method)
Pinsa Romana and Toppings



 Friselle    


Schiacciata


  
        pan carrè    


                 "Alveolatura" of the bread





Information and reservation:
contact: Info@gigliocooking.com

Friday, November 3, 2017

Calendar: the Third Week of November 2017


The Third Week of November  2017

MON 13th
TUE 14th
WED 15th
THUR 16th
FRI 17th
SAT 18th
SUN 19th
9,30 -  01:00
Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes..



Finger Food
Class open to students’ ideas and requests.




10:00 -01:00







11:00 -02:00







02:30-5:30

Menu vegetariano: risotto con….(in base al mercato e alla stagione)
Caponata  Siciliana
Pere al vino e zabaglione

Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana




04:00-07:00








06:00-09:00









Note: the Open lesson can take place with at least two people

Tuesday, October 31, 2017

Calendar: the Second Week of November 2017

The Second week of November  2017


MON 6h
TUE 7th
WED 8th
THUR 9th
FRI 10st
SAT11th
SUN 12th
9,30 -  01:00

 Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.



Sweet And Sour Tradition 1 : Caponata, Pork with liquorice. Lobster
With blueberry sauce
An Italian Typical Menu.Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.



10:00 -01:00







11:00 -02:00







02:30-5:30
Meat 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.







04:00-07:00







06:00-09:00


Ice Cream : The technique. Sorbets. Parmigiano ice cream for appetizer








Friday, October 27, 2017

LEZIONI D'AMORE IN CUCINA



Sembra che stare in cucina insieme aumenti l'appetito....

Calendar: the week between October and November 2017

The Week between  October   and November 2017

MON 30th
TUE 31st
WED 1st
THUR 2nd
FRI 3rd
SAT  4th
SUN 5th
9,30 -  01:00
Vegetable 1
Recipes: Classic Melanzane alla Parmigiana Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.

Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

Pasta 4 : Coloured Pasta, with vegetables. Pasta with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese

Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.

Dessert 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey

Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.


10:00 -01:00







11:00 -02:00







02:30-5:30

La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella
Corollo all’olio extra vergne di olive e caramello al vino


Menu di pesce: Spaghetti vongole e zucchini
Pesce crudo all’arancia ( spiegazione dell’anisakis)
Crespelle di farina di castagne con ripieno di ricotta




04:00-07:00







06:00-09:00








06:00
09:30 pm








Note: the Open lesson can take place with at least two people