Wednesday, June 4, 2014

MONTHLY COURSE STARTING ON JUNE 30TH

PROGRAM:

Lesson 1 – June30 – 9 :30 am - 01 :00 pm
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 –– July 1st - 9 :30 am - 01 :00 pm

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 – July 2nd  9 :30 am - 01 :00 pm
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 –  July 3rd  – 02:00 - 05:30 pm
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 –– July 4th  - 9 :30 am - 01 :00 pm
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 – July 7th  - 9 :30 am - 01 :00 pm
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 – July 8th - 9 :30 am - 01 :00 pm

  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 – July 9th - 9 :30 am - 01 :00 pm
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 –July 10th - 9 :30 am - 01 :00 pm

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 – July 11th - 9 :30 am - 01 :00 pm

GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lecture: Gnocchi

        Lesson 11 – July 14th - 9 :30 am - 01 :00 pm

DESSERT 1 :  traditional Cantuccini and variation on it. Lecitine cookies. Savillum and other combinations of cheese and honey

        Lesson 12 – July 15th9 :30 am - 01 :00 pm

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

         

        Lesson 13 – July 16th9 :30 am - 01 :00 pm

MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.
Lecture : Ex-ducere.

       Lesson 14 – July 17th – 02:00 - 05:30 pm
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

        Lesson 15 – July 18th  - 9 :30 am - 01 :00 pm

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


   Lesson 16 – June 21st   – 9 :30 am - 01 :00 pm

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

Tale:Tuscany meets Maine 2 (Recipe: Lobster with blueberries) 



        Lesson 17 – July 22nd - 9 :30 am - 01 :00 pm

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 – July 23rd - 02:00 - 05:30 pm

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

        Lesson 19 – June 24th 9 :30 am - 01 :00 pm

SWEET AND SOUR TRADITION 2: Renaissance duck breast in orange sauce; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

        Lesson 20 – July 25th 9 :30 am - 01 :00 pm

Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.
Finger food


At the end of every class, students and teacher will taste preparations and  analyse procedures, flavours, Italian sense of taste.

For more information
CONTACT: info@gigliocooking.com

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