Wednesday, October 26, 2016

Calendar: the First Week of November 2016

The First Week of November 2016

MON  Oct 31st
TUE  1st
WED 2nd
THUR 3rd
FRI 4th
SAT 5th
SUN 6th
9,30 -  01:00

Veget 1
Recipes: Classic Melanzane alla Parmigiana Eggplant mousse with chocolate Minestrone

Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.


Coloured Pasta, with vegetables. Pasta with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese

Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne


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


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

02:30-5:30
:Pasta Made With Different Flours. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli; Soy lecithin pasta

Minestrone
Olivelle di maiale
Finocchi brasati






04:00-07:00
Italian Region
Experience
Pasta Making


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
black tagliolini with white cuttle fish
coffee tagliatelle with artichokes
red tagliolini with zucchini and smoked cheese

Persimmon and orange salad
Rice with truffles
Pork leg Maremma style
Rapini
Dessert of cornucopias with radicchio foam

Caciucco, Scampi Con Patate E Tartufi,

Pici con le briciole e le acciughe
Spigola con verdure (carciofi o melanzane in base alla stagione)
Sorbetto di limone





pastry & bakery open class



Note: The Open Classes can take please with two or more people.


Contact: infor@gigliocooking.com

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