Wednesday, January 13, 2016

A new program on February

THE CUISINE IN ITALY NOWADAYS, BETWEEN REGIONAL TRADITIONS AND NEW TECHNOLOGY

Improvisation is the word that summarizes the Italian style in the kitchen. Improvisation does not mean “invention without rules”, but, rather, utilizing fresh seasonal ingredients offered by the market as well as what you can find in the refrigerator without wasting and still making up a tasty meal. Improvisation is doable when basic techniques are on the finger tips.
Historical heritage, foreign influences, “ Mediterranean diet” are the some of the factors determining the modern Italian cuisine, together with a certain creativity and “sense” of combination of the tastes.
Cuisine, as well any other human activity, is in constant evolution, that is: carrying on the tradition with a “twist of innovation”, using new technologies and being open to the “new”.
This progam is composed by 8 lessons, taking place on Tuesdays and Thursdays on February, 6:00 through 9:00 pm.
The lessons are "open": this means that the participant can take just one lesson or the ones they are interest in.

Tuesday Feb 2nd:  the flours and the gluten
Fresh Pasta:, the dough, the shape.
Lasagne with meat sauce and  bechamelle
Olive oil cake and wine caramel


Thursday Feb 4th: the base of the Mediterranean Diet
Fish menu: Spaghetti vongole & zucchini.
Raw fish with orange sauce (filleting a fish; explanation of anisakis)
Chestnut crepes and ricotta filling

Tuesday Feb 9th:The Italian Diversities
Meat menu: Penne and meat balls (is this an American or Italian dish?)
Chicken rolls with spinach and pine nuts
Tiramisu (with the pasteurization of the eggs)

Thursday Feb 11th:  being talented in the kitchen: the meaning of “cooking education”
Vegetarian menu: Risotto with …(artichokes, asparagus, mushrooms depending season and availability of the market)
Sicilian Caponata
Poached pears and zabaione (or peaches and pastry cream depending season)

Monday  15th:Stuffed pasta: another flour to make it.
Three stuffed pasta from different regions:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana)

Thursday Feb 18th:The extraordinary patrimony of techniques of the Italian Regional Cuisine:
Risotto nero
Sword fish Sicilian style
Babà

Tuesday Feb 23rd: Let’s make Pizza! The science behind pizza and gelato making
Pizza
Gelato

Thursday Feb 25thThe foods from the New World:
Potato Gnocchi (the sauce depends on season: mushrooms in fall - winter or pesto in summer)
Peperoni imbottiti (bell peppers)
Turkey with pomegranate


SCHEDULE OF FEBRUARY 2016 

(Tuesdays and Thursdays  6:00 - 9:00 pm)
February 2nd, 4th, 9th, 11th, 16th, 18th, 23rd, 26th




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