MONTHLY COURSE IN OCTOBER

in data
The Monthly Course ITALIAN CUISINE TRHOUGH TIME AND SPACE will tale place in October 2013, starting on Monday September 30th.

This is the link on th eweb site

http://www.gigliocooking.com/en/programs/monthly/monthly-course.html

The course will follow the schedule below:



Lesson 1 – September 30th     – 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 – October 1st    – 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 – October 2nd   -  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 – October 3rd    – 9:30/13:00
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti.Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 – October 4th   – 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.
Lecture: What characterize my cuisine
Tale: The molluscs soup

Lesson 6 –octobre 7th – 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 – October 8th    – 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 – October 9th    – 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 – October 10th     – 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 – octobre 11th     – 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 – October 14th    – 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 – octobre 15th    – 9:30/13:00


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


   Lesson 13 – October 16th     – 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 – October 17th     – 9:30/13:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

        Lesson 15 – October 18th      – 9:30/13:00

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

Lesson 16 – October 21st     – 9:30/13:00

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

Tale:Tuscany meets Maine 2 (Lobster with blueberries) 



        Lesson 17 – October 22nd    – 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 – October 23rd    – 9:30/13:00

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

        Lesson 19 – September 24th    – 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 – October 25th    – 9:30/13:00

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


For information, contact:
info@gigliocooking.com 

Comments

Post a Comment