Wednesday, July 2, 2014

SCHEDULE OF THE MONTHLY COURSE IN THE NEXT DAYS

MOUNTHLY COURSE

ITALIAN CUISINE ACROSS TIME AND SPACE



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.



        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 15th6 :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 199 :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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