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





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