Calendar: the Third Week of February 2017

	MON13th	TUE 14th	WED 15th	THUR 16th	FRI 17th	SAT 18th	SUN 19th
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.		Ice Cream :The technique. Sorbets. Parmigiano ice cream for appetizer
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: 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		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			Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù	Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Note: the Open lesson can take place with at least two people