Wednesday, June 22, 2016

Calendar: the week between June and July


MON 27th
TUE  28th
WED 29th
THUR 30th
FRI 1st
SAT  2nd
SUN 3rd
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



02:30-5:30


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)





04:00-07:00
)

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



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

06:00-09:00


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

Menu vegeariano: Risotto con …(carciofi, asparagi, funghi, in base alla stagione)
Caponata Siciliana
Pere cotte e zabaione (o pesche con crema pasticcera, in base alla stagione)




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




Sunday, June 19, 2016

Lunch at the Palace of the Pope in Florence



This is the web site of the faboulus refined palace:

http://www.aldobrandinidelpapa.com/it/


GiglioCooking offers an unforgettable experience in Florence:

http://gigliocooking.blogspot.it/2014/12/a-day-in-market-place-in-florence-with.html


Shopping at the food market in the morning, cooking class in the modern kitchen and lunch under the painted ceiling.


please, contact: info@gigliocooking.com

Saturday, June 18, 2016

Calendar of June : the Fourth Week


MON 20th
TUE 21st
WED 22nd
THUR 23rd
FRI 24th
SAT  25th
SUN 26th
9,30 -  01:00

Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes. Sarde in saor.





10:00 -01:00







11:00 -02:00

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
An Italian Typical Menu.Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.

Fresh Pasta:, the dough, the shape.
Lasagne with meat sauce and  bechamelle
Olive oil cake and wine caramel

Fish menu: Spaghetti vongole & zucchini.
Raw fish with orange sauce
Chestnut crepes and ricotta filling

Finger Food
(lesson 20 monthly course)




04:00-07:00

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

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

06:00-09:00


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





Wednesday, June 15, 2016

Monthly Course Starting on Monday, June 27th

20 days intensive cooking course




please, visit:
http://www.gigliocooking.com/en/programs/monthly/monthly-course.html

contact: info@gigliocooking.com

If the Weather is Not Nice, Come and Make a Sweet.....

... On Wednesday June 22nd at 6:00 pm

Chef Giovanni Stecca will drive you through the secrets and the tricks of some basics of the Italian Pastry & Bakery 



contact: info@gigliocooking.com


Tuesday, June 14, 2016

Calendar of June: Fourth Week


MON 20th
TUE 21st
WED 22nd
THUR 23rd
FRI 24th
SAT  25th
SUN 26th
9,30 -  01:00

Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes. Sarde in saor.





10:00 -01:00







11:00 -02:00

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
An Italian Typical Menu.Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.

Fresh Pasta:, the dough, the shape.
Lasagne with meat sauce and  bechamelle
Olive oil cake and wine caramel

Fish menu: Spaghetti vongole & zucchini.
Raw fish with orange sauce
Chestnut crepes and ricotta filling

Finger Food
(lesson 20 monthly course)




04:00-07:00

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

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

06:00-09:00


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