Wednesday, April 27, 2016

CALENDAR OF MAY - first week





MON 2nd
TUE 3rd
WED 4th
THUR 5th
FRI 6th
SAT 7th
SUN 8th
9,30 -  01:00







10:00 -01:00


Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Meat and poultry: Thrush (or other available bird, depending on season) with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)

Dessert day: Cremè brulee of Tuscan Pecorino  Fresh fruit tart , Cantuccini alle mandorle

11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30







04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto


Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00

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)

Pastry Class: Baking techniques
(Patè a choux, Short Bread),  Tiramsù

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



Liver terrine with apples and pistachios
Spinach and ricotta ravioli
Guinea fowl with pomegranate
Marcella’s apple pie

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