Monday August 31 - 2 :30 pm - 06:00 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 September 1st - 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 September 2nd 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 September 3rd- 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 September 4th - 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.
Tuesday September 8th - 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
Wednesday September 9th- 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.
Thursday September 10th - 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.
Friday September 11th - 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
Saturday September 12th 9 :30 am - 01:00 pm Lesson 10
Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Monday September 14th -2 :30 pm - 06:00 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 September 15th- 9 :30 am - 01:00 pm - Lesson 12
Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.
Wednesday September 16th- 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 September 17th- 9 :30 am - 01:00 pm - Lesson 14
Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.
Friday September 18th- 9 :30 am - 01:00 pm - Lesson 15
Ice Cream :The technique. Sorbets. Parmigiano ice cream for appetizer
Monday September 21st- 9 :30 am - 01:00 pm - Lesson 16
Sweet And Sour Tradition 1 : Caponata, Pork with liquorice.
Tuesday September 22nd- 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 September 23rd- 9 :30 am - 01:00 pm - Lesson 18
Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Thursday September 24th- 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 September 24th- 2 :30 pm - 06:00 pm - Lesson 20
Class open to students’ ideas and requests.