Monday, December 15, 2014

MONTHLY COURSE IN FEBRUARY 2015

The Monthly Course Italian Cuisine Through Time and Space

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.
Lecture: Vegetables
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
Lecture: Gnocchi

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 ?
FINGER FOOD
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.






Wednesday, December 10, 2014

Ciò che i Bambini imparano nella Scuola di Cucina è...




La Precisione: si può sperimentare il lavoro di un architetto.


La Pazienza: per esempio per l'attesa che un muro di biscotto cementifichi con la glassa di zucchero, prima di attaccarne un altro, altrimenti la casa crolla. Si può essere il miglior architetto nella progettazione, ma decisamente fallimentare se non osserviamo i tempi di costruzione. 


La Tecnica, anzi, molte tecniche.


La coordinazione dei movimenti, la coordinazione del pensiero. Ci sono cuochi che in cucina diventano tentacolari: un orecchio al rumore che fa il fritto in padella, una mano per saltare la frittata, l'altra per girare il sugo, il naso sullo stufato per calibrarne le spezie, gli occhi sul soufflé nel forno...


La collaborazione con gli altri, il voler aiutare e il voler farsi aiutare: uno stimolo alla socializzazione, un allontanamento dai video games che ci costringono ad essere soli.


Il Senso del Tempo, l'organizzazione, cosa fare prima e cosa fare dopo, in modo che tutto sia pronto allo stesso momento. E' una pratica, questa, utile per tanti aspetti della vita, non solo in cucina.


Si impara tutto questo e tanto di più, non per ultimo il Rispetto per il Cibo e per la Terra.

Grazie ad Antonella La Macchia, la Maestra dei Bambini

https://www.facebook.com/pages/Sweet-Occasions/107312529288952?hc_location=timeline

Monday, December 8, 2014

A DAY IN THE MARKET PLACE IN FLORENCE, WITH LUNCH IN THE PALACE OF THE POPE


 A full immersion into the food world in Florence: the morning is dedicated to the discovery of the Central Market, where to buy some  ingredients needed for the following cooking class.
Then we’ll all move to the Palazzo Aldobrandini, in Piazza Madonna degli Aldobrandini.
The Palace is located in the area of San Lorenzo, the same of the market, right behind the De’ Medici Chapels.

The palace was built in the XVI century and belonged to the Pope Clemente VIII, Ippolito Aldobrandini.


The Cooking Class, fully hands on, will take place in the kitchen of the Palace, now properly restored, and the lunch in the beautiful dining room with frescos at the ceiling


The recommendation is a Renaissance Menu, as we would find ourselves in the hearth of Florence.

Ravioli Spinaci e ricotta
Chicken with prunes
Apple and Pear Pie with Rose frosting

The whole event lasts since 9:00 am through 2:00 pm and is doable with a group of ten people minimum and 15 max.

Please contact: info@gigliocooking.com




Saturday, December 6, 2014

BREAD COURSE AT GIGLIOCOOKING


Nothing is more simple and complicated than bread: something as misterious as resembles the human nature. Bread is alive and so different in every corner although made with the same ingredients.Just like us.


 
GiglioCooking soon will offer courses of Bread.
The schedule will be posted on this blog and on the web site:
http://www.gigliocooking.com/en.html







 


Giovanni Stecca will be the teacher.
Here you find something by him:

http://lavetrinadelnanni.blogspot.it/2014/12/ciabatta-bread.html




Please, follow us also on FB and Twitter

contat: info@gigliocooking.com


Restaurant Pastry Techniques




General topics:
- Pairing and presentation criteria
- Soft warm Desserts
- Soft cold Desserts
- Coagulated custards, baked or/and cooked on stove
- Semifreddo
- Ice creams
- Crepes

Regarding pairing and garnish:
- Sauces, Coulis, warm and cold Zabaione
- Garnishes with cooked sugar and caramel
- Chocolate garniches
- Sigaret pastry
- Biscuit gioconde

As for give you an idea of the Classical Desserts of both Italian and International Cuisines to elaborate in the course, below you see some examples. The list of choices can increase with more original preparations..

- Profiteroles
- Chocolate Mousse
- Crème caramel/Panna cotta
- Crema catalana/Crème brulée
- Tartufo semifreddo
- Cassata semifreddo
- Zuccotto semifreddo
- Tiramisu/Zuppa inglese
- Crèpe suzette/Fagotti di crepes
- Crema fritta/Tortelli fritti
- Cheese-cake/Torte al formaggio
- Croquembouche/Saint-Honorè
- Ile flottante/Boule de neige
- Marengo/Vacherin
- Millefoglie/Diplomatica/Fedora


Tuesday, January 20th 6:00 – 9:00 pm   - Lesson 1- Chocolate Desserts
Wednesday January 21st -  6:00 – 9:00 pm    -  Lesson 2 – Custards
Friday January 23rd -  6:00 – 9:00 pm    - Lesson 3 – Warm Soft Desserts – Fried sweets
Saturday 24th -  9,30 am -12,30 - Lesson 4 – Crepes and Fruit soups

Monday 26th  -  6:00 – 9:00 pm  - Lesson 5 – Semifreddi
Tuesday 27th -  6:00 – 9:00 pm  -  Lesson 6 – Ice creams
Friday 30th-  6:00 – 9:00 pm  - Lesson  7 – Soft Cold Desserts
Saturday 31st -  ore 9,30 am -12,30 – Lesson  8 – Desserts  in glasses

The Participatns will receive the recipes and an apron.
It is requested to wear comfortable and proper cloths ( no heel shoes, tied hair, no rings)
The fee for the complete course is 1200 euros.
At the end the Participants will receive a Certification of Attendance.

Please, contact:  info@gigliocooking.com



Tecniche di Pasticceria da Ristorante





Temi generali da svolgere:
- Criteri di abbinamento e presentazione
- Dessert al cucchiaio caldi
- Dessert al cucchiaio freddi
- Creme coagulate in forno o al fornello
- Semifreddi
- Gelati
- Crepes

Nello specifico per quanto riguarda abbinamenti e decorazioni:
- Salse, Coulis, Zabaioni caldi e freddi
- Decorazioni di zucchero cotto e caramello
- Decorazione col cioccolato
- Pasta sigaretta
- Biscuit gioconde

Per avere un'idea dei dessert classici della cucina italiana ed internazionale da trattare ed elaborare ,di seguito alcuni dei più noti . La lista delle scelte può estendersi ad altre preparazioni più originali.

- Profiteroles
- Mousse al cioccolato
- Crème caramel/Panna cotta
- Crema catalana/Crème brulée
- Tartufo semifreddo
- Cassata semifreddo
- Zuccotto semifreddo
- Tiramisu/Zuppa inglese
- Crèpe suzette/Fagotti di crepes
- Crema fritta/Tortelli fritti
- Cheese-cake/Torte al formaggio
- Croquembouche/Saint-Honorè
- Ile flottante/Boule de neige
- Marengo/Vacherin
- Millefoglie/Diplomatica/Fedora


Martedì 20/01 ore 18-21 - Lezione 1 - Dessert al cioccolato
Mercoledì 21/01 ore 18-21 -  Lezione 2 – Creme coagulate
Venerdì 23/01 ore 18-21 - Lezione 3 – Dessert al cucchiaio caldi + Fritti
Sabato 24/01 ore 9,30-12,30 - Lezione 4 – Crepes e Zuppe di frutta

Lunedì 26/01 ore 18-21 - Lezione 5 – Semifreddi
Martedì 27/01 ore 18-21 -  Lezione 6 – Gelati
Venerdì 30/01 ore 18-21 - Lezione 3 – Lezione 7 - Dessert al cucchiaio freddi
Sabato 31/01 ore 9,30-12,30 - Lezione 4 – Lezione 8 – Dessert nei Bicchieri

I partecipanti riceveranno il ricettario e un grembiule.
E’ richiesto un abbigliamento comodo e consono a una cucina o laboratorio ( capelli raccolti, assenza di anelli e bracciali, scarpe basse)
Il prezzo del corso completo è 1200 euro.
Al termine i partecipanti riceveranno un Certificato.

contattare: