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 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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