NEW! THE ITALIAN REGIONAL PASTRIES

GiglioCooking & Giovanni Stecca are pleased to present:

ITALIAN REGIONAL PASTRIES

5 Weeks course deep on traditional italian pastries

Although Italy is a small country, traveling it through can reveal very deep differences among the regions, due to variations of ground morphology that determined particular ingredients avalaibility, besides to neighbour countries influences.

This  course offers you an overview on italian traditional pastries, pointing pout to the differences among ingredients and techniques developed in the ancient art of making pastry in order to celebrate special occasions such as Christmas, Easter or just simply to make use of a wide offer of genuine ingredients.

For bookings and information

email: info@gigliocooking.com

telefono: 055 614  5914

THE PROGRAM

From North to South, from West to East and the islands, we planned 5 classes related to 5 macro-regions, one for each week:

 November 22^th: NORTH-WEST

Val d'Aosta: Torcetti di Saint-Vincent

Piemonte: I Gianduiotti

Liguria: Canestrelli

Lombardia: Torta sbrisolona

November 29^th: NORTH-EAST

Friuli-Venezia Giulia: Presnitz triestino

Trentino Alto-Adige: Strudel

Veneto: Pinxa

Emilia Romagna: Torta degli addobbi

December 6^th: CENTER

Marche: Cicerchiata

Toscana: Buccellato di Lucca

Umbria: Rocciata umbra

Lazio: Pan giallo

December 13^th: SOUTH

Abruzzo: Parrozzo

Molise: Casciatielli

Campania: Pastiera

Puglia: Cartellate

December 20^th:SOUTH & THE ISLANDS

Basiclicata: Bocconotti

Calabria: Pignolata

Sicilia: Cannoli

Sardegna: Sebadas