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
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.
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 )