Program: 5 cooking lessons at Il Giglio School in Florence
Monday – Friday, 02,30 – 05:30 pm
Every day of the week is voted to a meal course, spacing from ancient to new ones: Primi Piatti on Monday; Meat and poultry on Tuesday; Fish on Wednesday; Desserts on Thursday. The last day, Friday, a complete meal is performed, chosen by the students between the ones offered by the school.
At the end of every lesson, all the participants will enjoy the dishes at a nicely set up table.
The students attending the full course will receive apron and the course book.
Monday the 18th : Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Tuesday the 19th: Meat and poultry: Quails(or other available bird, depending on season) with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
Wednesday the 20th: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Thursday the 21st: Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino ;Fresh fruit tart; Cantuccini alle mandorleFriday the 22nd: a complete Tuscan Menu