Thursday, March 16, 2017

Calendar: the Fourth Week of March 201


The Fourth Week of March  2017

MON 20th
TUE 21st
WED 22nd
THUR 23rd
FRI 24th
SAT 25th
SUN 26th
9,30 -  01:00
Sweet And Sour Tradition 1 : Caponata, Pork with liquorice. Lobster
With blueberry sauce
Finger Food
Class open to students’ ideas and requests.

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..


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
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds





Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30

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


Risotto nero
Pesce Spada alla Siciliana
Babà




04:00-07:00





Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00









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

Sunday, March 12, 2017

Pastry & Bakery Program will take place in May 2017









The schedule:

First module:
Thursday May 4th  06:00:09:00 pm
Friday, May 5th  06:00:09:00 pm
Saturday, May 6th: 06:00:09:00 pm
Sunday, May 7th 06:00:09:00 pm

Second module:
Thursday May 11th : 06:00:09:00 pm
Friday, May 12th, 06:00:09:00 pm
Saturday, May 13th06:00:09:00 pm
Sunday, May 14th :06:00:09:00 pm

Third module:
Thursday May 18th06:00:09:00 pm
Friday, May 19th: 10:00 am - 01:00 pm
Saturday May 20th,  06:00:09:00 pm
Sunday May 21st, :  06:00:09:00 pm

information and reservation:
info@gigliocooking.com




Basics on Chocolate. At GiglioCooking on Sunday, April 2nd



Would you like to create your own chocolate egg and put inside the surprise for your Loved one?


The course takes place at GiglioCooking  during the all day 

Sunday April 2nd
10:00 am through 05:00 pm

The course is divided in two sessions.


In the morning theory will be explained, related to a guided tasting of prestigious chocolates of different origin



In the afternoon, the lesson will be hands on. The participants will learn the techniques of the lavoration of chocolate



They will manufacture pralines, moulded chocolate, Ester eggs.

for information:
info@gigliocooking.com tel 055 614  5914



Saturday, March 11, 2017

She is Going to Put Up an UpSideDown Dinner


A Surprise Dinner for friends and family is the gift that Minu is going to prepare. She is sure ( and I am sure too) that nobody would guess the ingredients of the dessert...


This is Minu, practising for her future "joke dinners"




She is sure, as well, that nor the secret ingredient of this dish will be guesses.


She is is already laughing at the idea

Upsidedown eggplant and coffee. Nobody will ever guess.

FOR SURE!

Thursday, March 9, 2017

Calendar: the Third Week of March 2017

The Third Week of March  2017

MON13th
TUE 14th
WED 15th
THUR 16th
FRI 17th
SAT 18th
SUN 19th
9,30 -  01:00
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.

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

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

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



10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto




Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30

Penne con polpettine di carne
Involtini di petto di pollo agli spinaci

Tiramisu (con pastorizzazione delle uova) 

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



04:00-07:00



Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00


Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù








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

Wednesday, March 1, 2017

Calendar: the Second Week of March 2017

Second Week of March  2017

MON 6th
TUE 7th
WED 8th
THUR 9th
FRI 10th
SAT  11th
SUN 152h
9,30 -  01:00
Pasta 3 : Pasta Made With Different Flours. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli; Soy lecithin pasta


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.



10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

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
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto


Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00


Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù





06:00
09:30 pm

Vegetable 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.








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