Thursday, October 20, 2016

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








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