5 lessons hands on on Tuscan dishes:
WEDNESDAY MAY 4th, 10:00 am - 01:00 pm
Fresh pasta:
Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici;
Pici with sausage sauce
THURSDAY MAY 5th, 10:00 am - 01:00 pm
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
FRIDAY MAY 7th, 10:00 am - 01:00 pm
Fish and seafood:
Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets
Livornese style; Cacciucco (fish soup)
SATURDAY MAY 8th, 10:00 am - 01:00 pm
Dessert day: Cremè brulee of Tuscan Pecorino Fresh fruit tart , Cantuccini alle mandorle
SUNDAY MAY 9th, 06:00 - 09:00 pm
Liver terrine
with apples and pistachios
Spinach
and ricotta ravioli
Guinea
fowl with pomegranate
Marcella’s apple pie
contact: info@gigliocooking.com
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