Tuesday, April 14, 2015

Monthly Course in July


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

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