(from basic traditional recipes to the innovative techniques)

20 lessons – 70 H total 


Lesson 1 – October 6th   – 9:30 am/01:00 pm
PASTA 1 : DRY AND FRESH PASTA. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .
Lecture: The history of pasta: legend and truth

Lesson 2 –– October 7th - 9:30 am/01:00 pm
BASIC PREPARATIONS  The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation
Lecture: How many tomato sauces exist?
Lecture: Caramel and syrup
Tale: Tuscany meets Main 
Tale : Tuscany meets Maine

Lesson 3 – October 8th - 2:00/05:30 pm
MEAT 1 : traditional searing and roasting and low cooking. Traditional nonna’s style low cooking and post modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.
Lecture: the Italian diversities

Lesson 4 –  October 9th– 9:30 am /01:00 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 –– October 10th  - 9:30 am  /013:00 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 – October 13th   – 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 – October 14th  – 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 – October 15  – 02:00 - 05:30 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 –Ocotber 16th – 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 – Ocotber 17th – 9:30 am /01:00 pm
GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lecture: Gnocchi

Lesson 11 – Ocotber 20th – 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 – October 21st – 9:30 am /01:00 pm
VEGETABLES 2 :  More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini. 
Lesson 13 – October 22nd– 9:30 am /01:00 pm
MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.
Lecture : Ex-ducere.

Lesson 14 – October 23rd  – 9:30 am /01:00 pm
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Lesson 15 – October 24th    – 9:30/ am 01:00  pm
ICE CREAM  :The technique: Ice cream and Sorbets. Parmigiano ice cream for appetizer

Lesson 16 – October 27th    – 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 17 – Ocotber 28th – 9:30 am /01:00 pm
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 – October 29th – 5:30/09:00 pm
DESSERT 2 :  Chocolate. Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar.

Lesson 19 – October 30th – 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. 

Lesson 20 – October 31st – 9:30 am /01:00 pm
Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.
Finger food

At the end of every class, students and teacher will taste preparations, analysing procedures, flavours, Italian sense of taste.