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MON 13th
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TUE 14th
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WED 15th
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THUR
16th
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FRI 17th
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SAT 18th
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SUN 19th
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9,30 - 01:00
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Dessert 1 : traditional Cantuccini and variation on it.
Lecitine cookies and caramelised figs. Savillum and other combinations of
cheese and honey
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Vegetables 2 : More cold sauces; Dry
pasta with vegetables – Artichoke flan; Fried zucchini.
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Meat 2 : low cooking - confit, game. Recipes: Carne
‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.
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Offals : chicken liver ; tripe, pork liver, brains.
Pan brioche: making bread.
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Ice Cream :The technique. Sorbets.
Parmigiano ice cream for appetizer
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Sweet And Sour Tradition 1 : Caponata, Pork with
liquorice. Lobster with blueberries
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10:00 -01:00
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11:00 -02:00
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Tuscan Experience: Ribollita or
Minestrone, Chicken Hunter Style; Biscotti with Almonds
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Pizza & Gelato: Pizza dough and
toppings, Vanilla Ice Cream and Chocolate Ice Cream
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Pasta Making: Tagliatelle with Vegetable sauce; Ravioli
Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
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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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Tortino di zucchine
Torta pasqualina
Bonet
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04:00-07:00
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Pasta Making: Tagliatelle with Vegetable sauce; Ravioli
Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
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Pasta Making: Tagliatelle with Vegetable sauce; Ravioli
Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
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06:00-09:00
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Polenta formaggio e funghi
Pollo alle prugne
Cannoli siciliani
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Pastry Class: Baking techniques (Patè a choux, Short
Bread), Tiramsù
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