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
Monday – Friday, September
23rd through 27th -02,30 – 05:30 pm
Price is 500
euros.
Description:
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 : Fresh pasta: Noodles of the Lucumon;
Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Tuesday:
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:
Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano;
Red mullets Livornese style; Cacciucco (fish soup)
Thursday:
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: a
complete Italian Menu ( The participants would agree on the choice between
one of the following menus ) :
|
MENU 1:
Thin
chickpeas pie with rosemary and black pepper
Liver
terrine with apples and pistachios
Spinach
and ricotta ravioli
Guinea
fowl with pomegranate
Marcella’s
apple pie
|
MENU 2
Croutons
with mixed vegetables
Chick peas soup
with radicchio
Pork fillet
with mushrooms
Chestnut
crepes
|
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