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.
Venerdì 14 Febbraio, ore 18:00: San Valentino: Cucina lui. con Antonella La Macchia:
http://gigliocooking.blogspot.it/2015/02/san-valentino.html
Thursday 12th - 9 :30 am - 01:00 pm - Lesson 9
PASTA 4 : COLOURED PASTA, with vegetables. 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
Sabato 21 Febbraio, ore 18:00: Diversamente Proteico. Corso di cucina vegetariana.
con Antonella La Macchia
http://gigliocooking.blogspot.it/2015/02/riproponiamo-il-corso-diversamente.html
Monday 23rd- 9 :30 am - 01:00 pm - Lesson 16
SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.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
Sabato 28 Febbraio, ore 16:00: A Tutto Tondo, corso per bambini. Con Antonella La Macchia
http://gigliocooking.blogspot.it/2015/02/a-tutto-tondo-corso-per-bambini.html
per informazioni:
info@gigliocooking.com
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