Lesson 1 – April 4, thursday   – 9:30/13:00
PASTA 1 : DRY AND FRESH PASTA. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .
Lecture: The history of pasta: legend and truth

 Lesson 2 – April 5  9:30/13:00

BASIC PREPARATIONS  The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation
Lecture: How many tomato sauces exist?
Lecture: Caramel and syrup
Tale: Tuscany meets Main
Tale : Tuscany meets Maine

Lesson 3 – April 6  9:30/13:00
MEAT 1 : traditional searing and roasting and low cooking. Traditional nonna’s style low cooking and post modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.
Lecture: the Italian diversities

Lesson 4 – April 8  – 9:30/13:00
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 – April 9 – 14:00: 17:30
FISH 1 :  Practise: how to fillet the fish. Recipes:  Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes;   Molluscs  soup.
Lecture: What characterize my cuisine
Tale: The molluscs soup

Lesson 6 – April  10th   – 9:30/13:00
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; Pizzoccheri della Valtellina, Hazelnut tagliatelle with mushrroms

Lesson 7 – April 11th  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.
Lecture: Vegetables
Tale: Just done

Lesson 8 – April 12th  – 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 – April 13th, saturday   – 9:30/13:00 

PASTA 4 : COLOURED PASTA, with vegetablesPasta 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 –April 15– 9:30/13:00

GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lecture: Gnocchi

    Lesson 11 – April 16th   – 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 – April 17th   – 9:30/13:00

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


  Lesson 13 – April 18th    – 9:30/13:00

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

Lesson 14 – April 19th    14:30 – 18:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

     Lesson 15 – April 22  14:00 – 17:30

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

Lesson 16 – April 23   9:30/13:00

    SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.

Tale:Tuscany meets Maine 2 (Lobster with blueberries) 

          Lesson 17 – April 24  9:30/13:00

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 – April 25  – 9:30/13:00

DESSERT 2 :  Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar. Golden strings.

          Lesson 19 – April 26   – 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 – April 29   – 9:30/13:00

Finger food
Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.
Finger food


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