TUSCANS AT
TABLE
quails with juniper berries
( The
tradition in the plate in modern Tuscany)
5 lessons
– 15 hours total
Program: of
5 cooking lessons June 28th - July 3rd, 2014
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.
Schedule :
Saturday June 28, 10:00 am - 01:00 pm : Fresh pasta: Noodles of
the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with
sausage sauce
Monday June 30th, 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
Tuesday July 1st; 2:30 - 5:30: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino
Romano; Red mullets Livornese style; Cacciucco (fish soup)
Wednesday July 2nd. 2:30 - 5:30 pm: Dessert day (the desserts vary depending on season): Cremè
brulee of Tuscan Pecorino ; Fresh fruit tart ; Cantuccini alle mandorle-
Thursday July 3rd, 2:30 - 5:30 a complete Italian Menu ( The
participants would agree on the choice between one of the two proposed menus ) contact: info@gigliocooking.com
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