The Monthly course Italian Cuisine Through Time & Space
http://www.gigliocooking.com/en/programs/monthly/monthly-course.html
is starting on June 29th with this schedule:
Monday June 29 - 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
.
Tuesday June 30th - 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
Wednesday July 1st- 9 :30 am -
01:00 pm - Lesson 3
Meat 1 : traditional
searing and roasting and low cooking. Traditional low cooking and modern
rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.
Thursday July 2nd- 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 July 3rd - 2 :00 pm -
05:30 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.
Monday 6th - 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 7th- 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.
Wednesday 8th - 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 9th - 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 10th 9 :30 am - 01:00 pm -
Lesson 10
Gnocchi : Recipes: potato
gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings;
Parisienne.
Monday 13th - 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 14th- 9 :30 am - 01:00
pm - Lesson 12
Vegetables 2
: More cold sauces; Dry pasta with vegetables – Artichoke
flan; Fried zucchini.
Wednesday 15th- 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.
Thursday 16th- 9 :30 am -
01:00 pm - Lesson 14
Offals : chicken liver ;
tripe, pork liver, brains. Pan brioche: making bread.
Friday 17th- 9 :30 am - 01:00
pm - Lesson 15
Ice Cream :The
technique. Sorbets. Parmigiano
ice cream for appetizer
Monday 20th- 9 :30 am - 01:00
pm - Lesson 16
Sweet And Sour Tradition 1 : Caponata, Pork
with liquorice.
Tuesday 21st- 2 :00 am - 05:30
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 22nd- 9 :30 am -
01:00 pm - Lesson 18
Dessert 2 : Chocolate.Two
versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Thursday 23rd- 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 24th- 9 :30 am - 01:00
pm - Lesson 20
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.
LASTING TIME:
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.
contact: info@gigliocooking.com
Comments
Post a Comment