Calendar: the Fouth Week of October 2016

The fouth  Week of October

	MON  24th	TUE  25th	WED 26th	THUR 27th	FRI 28th	SAT 29th	SUN 30
9,30 -  01:00		Basic Preparations The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation	Meat 1 : traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.	Pasta 2 : Stuffed Pasta. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine.	Fish 1 : Practise: how to fillet the fish Recipes: Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes; Molluscs soup.
10:00 -01:00						4 – TUSCANY Minestra di farro Cinghiale in umido (wild boar) Zuppa inglese
11:00 -02:00				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	Pasta 1 : Dry And Fresh Pasta. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .	Garganelli di pasta fresca gamberi e zucchini Calamari ripieni Mousse di limone con sciroppo al timo	1 -  SICILY: Caponata Pesce spada alla Siciliana –sword fish Sicilian style Cannoli	2 – VENETO Cavei de strega – witch’s hair Baccalà Vicenza style with polenta Zaleti – corn cookies	3 – CAMPANIA Pasta with tomato and mozzarella Fish in crazy water Babà
04:00-07:00					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	Fish 2 - Preserved Fish Baccalà Stoccafisso Anchovies	Aperitif: Ginger drink Fried soft shell crabs Crepes with radicchio Veal with nuts crust Mont Blanc	Focaccia Coi Ciccioli, Pappardelle Con La Lepre (Hunting Season)	Crostini toscani di fegatini Risotto milanese ossobuco