TUSCANS AT TABLE
( The tradition in the plate in modern Tuscany)
5 lessons – 15 hours total
Program: of 5 cooking lessons April 28th - May 2nd, 2014
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.
April 28th 2:30 - 5:30 : Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
April 29th 2:30 - 5:30 : 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
April 30th, 2:30 - 5:30: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
May 1st, 10:00 am - 01:00 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-
May 2nd, 10:00 am - 01:00 pm: a complete Italian Menu ( The participants would agree on the choice between one of the two proposed menus ) :
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
Croutons with mixed vegetables
Chick peas soup with radicchio
Pork fillet with mushrooms