|
|
MON
30th
|
TUE
31st
|
WED 1st
|
THUR 2nd
|
FRI 3rd
|
SAT 4th
|
SUN
5th
|
|
9,30 - 01:00
|
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 .
|
BASIC PREPARATIONS The pre-preparation in the kitchen: broths,
stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and
innovation
|
MEAT 1 : traditional searing and
roasting and low cooking. Traditional nonna’s style low cooking and post
modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina
fricta
|
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta,
stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine.
|
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.
|
|
|
|
10:00 -01:00
|
|
|
|
|
|
|
|
|
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)
|
|
|
Sicilian
Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana
|
Pizza & Gelato: Pizza dough and
toppings, Vanilla Ice Cream and Chocolate Ice Cream
|
|
|
|
06:00-09:00
|
|
|
Pastry Class: Baking techniques (Patè a choux, Short
Bread), Tiramsù
|
|
|
|
|
|
06:00-09:00
|
|
|
Minestrone
Olivelle di maiale
Finocchi brasati
|
Pici con le briciole e le acciughe
Spigola con verdure (carciofi o melanzane in base
alla stagione)
Sorbetto di limone
|
|
|
|
Comments
Post a Comment