SCHEDULE
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
Finger Food
Class open to students’ ideas and requests.
for information:
info@gigliocooking.com
Comments
Post a Comment