TUSCANS AT TABLE
( The tradition in the plate in modern Tuscany)
5 lessons – 15 hours total
Program: 5 cooking lessons at Il Giglio School in Florence
Price is 500 euros.
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.
The students attending the full course will receive apron, the course book and certification.
Syllabus and schedule
Monday July 29, 2:30 – 5:30 pm: Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Tuesday July 30, : 2:30 – 5:30 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, July 31, 2:30 – 5:30 pm: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Thursday, August 1, 2:30 – 5:30 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, Agust 2, 10:00 am – 01:00 pm: a complete Italian Menu ( The participants would agree on the choice between two different menus