June the 2nd
you can visualize the syllabus at :
Lesson 1 – June 2nd – 14 :00/17:30
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 –– June 3rd 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 – June 4th 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 – June 5th – 14 :00/17:30
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine.
Lesson 5 –– June 6th - 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 – June 9th – 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;
Lesson 7 – June 10th – 9:30/13:00
VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Eggplant mousse in chocolate bomb; Minestrone; Delicate lentils soup.
Tale: Just done
Lesson 8 – June 11th – 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 12th – 9:30/13:00
PASTA 4 : COLOURED PASTA, with vegetables. Pasta with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese
Lesson 10 – June 13th – 9:30/13:00
GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lesson 11 – June 17th (Tuesday)– 9:30/13:00
DESSERT 1 : traditional Cantuccini and variation on it. Lecitine cookies. Savillum and other combinations of cheese and honey
Lesson 12 – June 18th – 9:30/13:00
VEGETABLES 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.
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.
Lecture : Ex-ducere.
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 (Saturday) – 9:30/13:00 (?)
ICE CREAM :The technique: Ice cream and Sorbets. Parmigiano ice cream for appetizer
Lesson 16 – June 23rd – 9:30/13:00
SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.
Tale:Tuscany meets Maine 2 (Recipe: Lobster with blueberries)
Lesson 17 – June 24th– 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 2th – 9:30/13:00
DESSERT 2 : Chocolate. Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar.
Lesson 19 – June 26th –9:30/13:00
SWEET AND SOUR TRADITION 2: Renaissance duck breast in orange sauce; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.
Lesson 20 – June 27th – 2:00/05:30 pm
Lecture: Standardization and individualism : case or necessity ?
Class open to students’ ideas and requests.
At the end of every class, students and teacher will taste preparations and analyse procedures, flavours, Italian sense of taste.