TRIMESTER PROGRAM STARTING ON SEPTEMBER 7th, 2015

The Trimester Program "Overview on Italian Cuisine" will start on September 7th.

The description is visible at:

http://www.gigliocooking.com/en/programs/threemonthsprogram/overviewonitaliancuisine.html

The program will follow the schedule below:

ITALIAN CUISINE THROUGH SPACE AND TIME (version for the three months program)

September 7th : Lesson 1

Pasta 1 : Fresh Pasta. The develepoment of the gluten. Sauces

September 14: Lesson 2

Basic Preparations: Broth, Stocks, basic sauces

September 21st: Lesson 3

Pasta 2 : Stuffed Pasta.

September 28,th:Lesson 4

Fish 1

October 5th : Lesson 5

Meat 1 

October 12th: Lesson 6

Pasta 3 : Pasta Made With Different Flours:

October 19th: Lesson 7

Vegetables

October 26th:Lesson 8

Fish 2 - Preserved Fish

November 2nd:Lesson 9

Pasta 4 : Coloured Pasta

November 9th,Lesson 10

Gnocchi : different kinds

November 16th :  Lesson 11

Desserts

November 23rd: Lesson 12

Meat 2 

THE SEASONALITY OF THE ITALIAN REGIONS - FALL TRIMESTER

September 8: Lesson 1:

Tagliolini with pumpkin flowers

Chicken with bell peppers

Peaches in syrup

September 15th: Lesson 2:

Water Sangria

Finger foods: Figs, walnuts, Provolone cheese

Soles with pear sauce

Fig and vanilla ice cream with honey

Pommarola

Bottled peeled tomatoes

September 22nd Lesson 3:

Finger food: Grapes with smoked bacon

Rigatoni con le melanzane

Pesce all’acqua pazza

Mazarizi

September 29th Lesson 4:

Zucchini flan

Pasta with little clams (pavarazze)

Stuffed calamaris with Pecorino cheese

Figs tart with pastry cream

October 6th Lesson 5:

Speck and cabbage little cakes

Barley and mushrooms soup

Rabbit in wine sauce with pearl onions

Olive oil cake

October 13th Lesson 6:

Pomegranate aperitif

Stioji – snails

Polenta

Veal morsels with Porcini mushrooms

Pumpkin ice cream

October 20th Lesson 7:

Finger food: Speck and persimmon

Rice with frogs

Roast beef with chestnuts

Crème caramel with apples

October 27th Lesson 8:

Aperitif: Ginger drink

Fried soft shell crabs

Crepes with radicchio

Veal with nuts crust

Mont Blanc

November 3rd Lesson 9:

Persimmon and orange salad

Rice with truffles

Pork leg Maremma style

Rapini

Dessert of cornucopias with radicchio foam

November 10th Lesson 10:

Eggs with truffle

Casiumzei Ampezzani

Stuffed Capon

Ricciarelli

November 17th Lesson 11:

Winter appetizer

Pork loin with orange sauce

Braised fennel

Christmas log

November 24th  Lesson 12:

Carciofi ripieni

Polenta taragna

Venisson in civet

Panforte

  

TUSCANY AND ITS DISHES

CHAPTERS

1 - Lunigiana: Etruscan Formaggio di Luni; the Via Francigena; Testaroli………………..

2 – Siena and the country side: Ricciarelli for Christmas; Pici with Maiale di Cinta………………………

3 - Mugello: Tortelli con le patate

4 - Maremma: Acquacotta and its uncountable versions

5 - Chianti: cheese, wine, olive oil

6 - Versilia: the place of Carnival

7 - Garfagnana: chestnuts, mushrooms and Nativity scenes

8 - Casentino: the mountain land of honey

9 - Val di Chiana: the Chianina cow race and Bistecca Fiorentina

10 - Monte Amiata and the thermal baths

11 - Livorno and its fishermen fleet

12 - The seven pearls of the Tuscan arcipelague

13 - Pitigliano, Sovana, Sorana: the most ancient Jewish community

14 - Chiusi and the Etruscans

15 - Firenze, the birth place of Renaissance

16 - San Miniato and its truffles

17 – Argentario

Schedule:

September 9th , lesson 1

Testaroli Al Pesto, Lasagne Bastarde Della Lunigiana,Agnello Di Zeri

September  16th, lesson 2  

Pici Col Ragu Di Salsiccia Di Cinta, Ricciarelli, Tortelli Di Patate

September  23rd , lesson 3

Rosticciana Alla Mugellana, Rosticciana Glassata Al Miele Con Patate Croccanti, Zuppa Di Funghi E Carciofi  (Fall)

September  30th, lesson 4

 Acquacotta Maremmana (Spring Version), Zuppa Di Funghi ( Late Fall Version Of Acquacotta),

Vegetables And Egg Soup (Acquacotta), Pan Cotto

October 7th , lesson  5

 Trabaccolara, Scarpaccia,  Risotto Col Buristo

October 14th, lesson  6

 Zuppa Di Funghi Tardivi E Castagne (Fall), Necci Con La Ricotta, Stinco Di Maiale Con Miele Di Castagno

October 21st, lesson 7 -

Cappone Con Le Castagne (Fall)., Pappa Col Pomodoro Della Val Di Chiana (Summer),

Oca In Umido

October 28th, lesson 8

 Focaccia Coi Ciccioli, Pappardelle Con La Lepre (Hunting Season)

November 4th, lesson  9

 Caciucco, Scampi Con Patate E Tartufi,

November 11th, lesson 10

 Pizza Nera, Pizza Atomica, Schiaccia Briaca

November 18th, lesson 11 -

Zuppa Pavese, Ribolllita, Faraona Con La Melagrana (Guinea fowl with pommegranate) (Fall-Winter)

November 25th. lesson  12

 Insalata Di Carciofi E Tartufo (Fall), Coniglio Nel Coccio (Fall), Persimmon Cake (Fall)