Second week of june
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MON
6th
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TUE
7th
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WED 8th
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THUR 9th
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FRI 10th
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SAT 11th
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SUN 12th
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9,30 - 01:00
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Pasta Made With Different Flours. The use of buck wheat,
hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli;
Marcella’s Pasta and Fagioli; Soy lecithin pasta
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Vegetable 1
Recipes: Classic
Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant
mousse in chocolate bomb; Minestrone.; delicate lentils soup.
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(this lesson might slide to the afternoon
or to Sat 11th)
Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso,
from traditional recipes to foams. Anchovies and sardines: from Roman Garum
to modern finger foods.
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Pasta 4 : Coloured Pasta, with vegetables. Pasta
with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis;
Black taglioni with white squid; Coffee tagliatelle with artichokes; Red
tagliolini with zucchini and smoked cheese
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Gnocchi : Recipes: potato gnocchi ; fuchsia with beet
roos; chestnut gnocchi. Spinach dumplings; Parisienne.
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10:00 -01:00
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11:00 -02:00
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Pizza & Gelato: Pizza dough and
toppings, Vanilla Ice Cream and Chocolate Ice Cream
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Tuscan Experience Ribollita or Minestrone,
Chicken Hunter Style; Biscotti with Almonds
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02:30-5:30
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04:00-07:00
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)
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Sicilian
Experiee
Timbale “Norma”; Pork rolls; Cassata Siciliana
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06:00-09:00
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Linguine limone e zenzero
Acciughe fritte e verdure fritte
Pesche ripiene
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Pappa al pomodoro
Polpettone
Zuppa Inglese
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