Tuesday, February 10, 2015

CALENDARIO DI FEBBRAIO - CALENDAR OF FEBRUARY

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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