Lesson 1 – June 3rd – 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 .
Lesson 2 – June 4th – 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?
Lesson 3 – June 5th - 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.
Lesson 4 – June 6th – 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 – June 7th – 9:30 / 13:00
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.
Lesson 6 – June 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 – June 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.
Lesson 8 – June 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 – June 13th – 9:30/13:00
PASTA 4 : COLOURED PASTA, with vegetables. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese. Pasta with soy lecitine.
Lesson 10 – June 14th – 9:30/13:00
GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lesson 11 – June 17th – 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 – June 18th – 9:30/13:00
VEGETABLES 2 : More cold sauces - dips; Dry pasta with vegetables – Artichoke flan; Fried zucchini blossoms. Lesson 13 – June 19th – 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 – June 20th – 9:30/13:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread
Lesson 15 – June 21st – 9:30/13:0
ICE CREAM :The technique. Sorbets. Parmigiano ice cream for appetizer
Lesson 16 – June 24th – 9:30/13:00
SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.
Tale:Tuscany meets Maine 2 (Lobster with blueberries)
Lesson 17 – June 25th – 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 – June 26th – 9:30/13:00
DESSERT 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lesson 19 – June 27th – 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 – June 28th – 9:30/13:00
Class open to students’ ideas and requests.