The Fourth
Week of March 2017
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MON 20th
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TUE 21st
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WED 22nd
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THUR 23rd
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FRI 24th
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SAT 25th
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SUN 26th
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9,30 - 01:00
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Sweet And Sour Tradition 1 : Caponata, Pork with
liquorice. Lobster
With
blueberry sauce
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Finger Food
Class open to students’
ideas and requests.
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Dessert 2 : Chocolate.Two versions of salted chocolate
mousse; Chocolate mousse, raspberry garnish.
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Sweet And Sour Tradition 2: Renaissance duck in
orange sauce with variations
stuffed pigeon; Guinea
fowl with grapes..
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An Italian Typical Menu.Preparation of a feast
Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal
rolls; Peas Florentine style; Glazed fruit.
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10:00 -01:00
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11:00 -02:00
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Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach
and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
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Tuscan Experience: Ribollita or
Minestrone, Chicken Hunter Style; Biscotti with Almonds
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Pizza & Gelato: Pizza dough and
toppings, Vanilla Ice Cream and Chocolate Ice Cream
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Tuscan Experience: Ribollita or
Minestrone, Chicken Hunter Style; Biscotti with Almonds
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02:30-5:30
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Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana
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Risotto nero
Pesce Spada alla Siciliana
Babà
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04:00-07:00
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Sicilian
Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana
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Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach
and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
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06:00-09:00
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Note: the Open lesson can take place with at
least two people
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