Tuesday, February 26, 2013

CALENDARIO PROSSIMI EVENTI E LEZIONI


il corso mensile Italian Cuisine through Time and Space andrà avanti in lingua Italiana e in lingua Inglese con il seguente programma:       

 Lesson 7 – February 27, Wednesday – 9:30/13:00 

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.


Lesson 8 – February 28, Thursday – 9:30/13:00
FISH 2 - PRESERVED COD FISH, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

Lesson 9 – March 1, Friday  – 9:30/13:00

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

Lesson 10 – March 4, Monday  – 9:30/13:00

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


 Lesson 11 – March 5, Tuesday – 9:30/13:00

DESSERT 1 :  traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey
  
 Lesson 12 – March 6, Wednesday – 9:30/13:00

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

Lesson 13 – March 7,  Thursday  – 9:30/13:00

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

Lesson 14 – March 8, Friday  – 9:30/13:00

OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.
  
 Lesson 15 – March 11, Monday – 9:30/13:00 

ICE CREAM  :The technique. Sorbets. Parmigiano ice cream for appetizer

Lesson 16 – March 12, Tuesday  – 9:30/13:00

SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice, Lobster with blueberries

  Lesson 17 – March 13, Wednesday – 9:30/13:00

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.  

Lesson 18 – March 14, Thursday – 9:30/13:00

DESSERT 2 :  Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Lesson 19 – March 15, Friday  – 9:30/13:00

SWEET AND SOUR TRADITION 2: Renaissance duck in orange sauce with variations; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

 Lesson 20 – March 18, Monday  – 9:30/13:00

Finger food
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8 Marzo: Francesca Niccolini sarà la chef della serata dedicata alle donne con piatti vegani

9 Marzo: Antonella La Macchia dirigerà i bambini nella preparazione di cupcakes e pasta di zucchero. Appuntamento al mattino ore 10:00.

16 Marzo: secondo appuntamento di Antonella La Macchia coni bambini: i Dolci e le Decorazioni di Pasqua.


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