Lesson 1 – September 1st
– 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 –– September 2nd 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 – September
3rd 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 – September 4th –
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 –– September
5th - 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 – September 8th – 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 – September 9th – 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.
Lecture:
Vegetables
Tale:
Just done
Lesson 8 – September
10th – 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 –September 11th – 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 – September
12th– 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 – September 15th– 9:30/13:00
DESSERT
1 : traditional Cantuccini and
variation on it. Lecitine cookies. Savillum and other combinations of cheese
and honey
Lesson 12 – September
16th – 9:30/13:00
VEGETABLES 2 : More cold sauces; Dry pasta with vegetables –
Artichoke flan; Fried zucchini.
Lesson
13 – September 17th– 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 – September
18th – 9:30/13:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver,
brains. Pan brioche: making bread.
Lesson
15 – September 19th –
9:30/13:00 (?)
ICE
CREAM :The
technique: Ice cream and Sorbets. Parmigiano ice cream for appetizer
Lesson 16 – September
22nd – 9:30/13:00
SWEET
AND SOUR TRADITION 1 : Caponata, Pork with liquorice.
Tale:Tuscany meets Maine 2
(Recipe: Lobster with blueberries)
Lesson
17 – September 23rd– 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 – September
24th– 9:30/13:00
DESSERT 2 :
Chocolate. Two versions of salted chocolate mousse; Chocolate mousse,
raspberry garnish.
Lecture: Fancy sugar.
Lesson
19 – September
25th– 2:00/05:30 pm
SWEET AND SOUR TRADITION 2: Renaissance duck breast in orange sauce; stuffed
pigeon; Guinea fowl with grapes. Sarde in saor.
Lesson
20 – September 26th – 9:30/13:00
Lecture: Standardization and individualism : case
or necessity ?
Class open to students’ ideas and requests.
Finger food
CONTACT:
info@gigliocooking.com
Comments
Post a Comment