Thursday, July 7, 2016

Calendar of July: the Third Week


MON 11th
TUE 12th
WED 13th
THUR 14th
FRI 15th
SAT  16th
SUN 17th
9,30 -  01:00
Dessert 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey
Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.

Meat 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.

Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Ice Cream :The technique. Sorbets. Parmigiano ice cream for appetizer



10:00 -01:00







11:00 -02:00

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds



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

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





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

06:00-09:00

Open Class:
Pizza
Gelato

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

Gnocchi di patate pesto
Peperoni imbottiti
Tacchino con melagrana o con uva





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