Wednesday, August 3, 2016

Calendar: The Week Between August and September 2016

The week between august and september


MON 29th
TUE  30th
WED 31st
THUR 1st
FRI 2nd
SAT  3rd
SUN 4th
9,30 -  01:00
.







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


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

02:30-5:30
Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Meat and poultry: Thrush (or other available bird, depending on season) with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
 Dessert day :Cremè brulee of Tuscan Pecorino Fresh fruit tart Cantuccini alle mandorle-
Liver terrine with apples and pistachios
Spinach and ricotta ravioli
Guinea fowl with pomegranate
Marcella’s apple pie


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


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

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

La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella

Corollo all’olio extra vergne di olive e caramello al vino
Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù

Menu di pesce: Spaghetti vongole e zucchini
Pesce crudo all’arancia 

Crespelle di farina di castagne con ripieno di ricotta





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