Monday, April 15, 2013

WEEKLY COURSE TUSCANS AT TABLE IN APRIL



Every day of the week is voted to a meal course, spacing from ancient to new ones: Primi Piatti on Monday; Meat and poultry on Tuesday; Fish on Wednesday; Desserts on Thursday. The last day, Friday,  a complete meal is performed, chosen by the students between the ones offered by the school.
At the end of every lesson, all the participants will enjoy the dishes at a nicely set up table.

The students attending the full course will receive apron and the course book.

Syllabus :
Monday, april 22, at 5:30 pm :  Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Tuesday, april 23 at 2:30 pm: Meat and poultry: Thrush (or other available bird, depending on season) with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
Wednesday, april 24 at 2:30 pm: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Thursday, april 25 at 2:30 pm : Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino (January); Fresh fruit tart ( in summer); Roasted Chestnuts – Boiled Chestnuts - Candy chestnuts with sweet wine  ( in fall); Ricciarelli ( December)-Cantuccini alle mandorle-
Friday, april 26 at 2:30 pm: a complete Italian Menu

For information and reservation contact:
info@gigliocooking.com

Visit the link:
 http://www.gigliocooking.com/en/programs/weekly/weekly-course.html

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