will take place February 2nd, through 27th.
Below the schedule:
Monday 2nd - 9 :30 am - 01:00 pm - Lesson 1
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
Tuesday 3rd - 9 :30 am - 01:00 pm - Lesson 2
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?
Tale: Tuscany meets Main
Tale : Tuscany meets Maine
Wednesday 4th- 9 :30 am - 01:00 pm - Lesson 3
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
Thursday 5th- 9 :30 am - 01:00 pm - Lesson 4
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine.
Friday 6th - 9 :30 am - 01:00 pm - Lesson 5
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
Monday 9th - 9 :30 am - 01:00 pm - Lesson 6
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; Soy lecithin pasta
Tuesday 10th- 9 :30 am - 01:00 pm - Lesson 7
VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.
Tale: Just done
Wednesday 11th - 9 :30 am - 01:00 pm - Lesson 8
FISH 2 - PRESERVED COD FISH, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.
Thursday 12th - 9 :30 am - 01:00 pm - Lesson 9
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
Friday 13th - 9 :30 am - 01:00 pm - Lesson 10
GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Monday 16th - 9 :30 am - 01:00 pm - Lesson 11
DESSERT 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey
Tuesday 17th- 9 :30 am - 01:00 pm - Lesson 12
VEGETABLES 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.
Wednesday 18th- 9 :30 am - 01:00 pm - Lesson 13
MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.
Lecture : Ex-ducere.
Thursday 19th- 9 :30 am - 01:00 pm - Lesson 14
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.
Friday 20th- 9 :30 am - 01:00 pm - Lesson 15
ICE CREAM :The technique. Sorbets. Parmigiano ice cream for appetizer
Monday 23rd- 9 :30 am - 01:00 pm - Lesson 16
SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.
Tale:Tuscany meets Maine 2 (Lobster with blueberries)
Tuesday 24th- 9 :30 am - 01:00 pm - Lesson 17
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.
Wednesday 25th- 9 :30 am - 01:00 pm - Lesson 18
DESSERT 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar. Golden strings.
Thursday 26th- 9 :30 am - 01:00 pm - Lesson 19
SWEET AND SOUR TRADITION 2: Renaissance duck in orange sauce with variations; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.
Friday 27th- 9 :30 am - 01:00 pm - Lesson 20
Lecture: Standardization and individualism : case or necessity ?
Class open to students’ ideas and requests.
At the end of every class, students and teacher will taste preparations, analysing procedures, flavours, Italian sense of taste.
The full four weeks program includes:
20 lessons, from Monday to Friday, on a monthly base, according to the calendar below.
Each lesson starts at 09:30 am and finish at 13:00 pm.
The cost is 2400 euros . It includes: the full course ITALIAN CUISINE ACROSS TIME AND SPACE; hat, apron with the logo of the school; the exclusive book; the food used in the kitchen.