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 15th – 9 :30 am - 01 :00 pm
VEGETABLES 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.
Lesson 13 – July 15th– 6 :00 am - 09 :30 pm
MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.
Lesson 16 – JULY 16th – 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 15 – July 17th - 2 :00 - 05 :30 pm
ICE CREAM :The technique: Ice cream and Sorbets. Parmigiano ice cream for appetizer
Lesson 17 – 18th - 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 18th - 09:00 - 09:30 pm
DESSERT 2 : Chocolate. Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lesson 19 – July 19– 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.
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