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 MenuFor information and reservation contact:
info@gigliocooking.com
Visit the link:
http://www.gigliocooking.com/en/programs/weekly/weekly-course.html
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