Calendar: the Second Week of March 2017

Second Week of March  2017

	MON 6th	TUE 7th	WED 8th	THUR 9th	FRI 10th	SAT  11th	SUN 152h
9,30 -  01:00	Pasta 3 : 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		Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.	Pasta 4 : 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	Gnocchi : 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: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds		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: 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		La Pasta fresca: l’impasto e la forma Lasagne con ragù e besciamella Corollo all’olio extra vergne di olive e caramello al vino		Menu di pesce: Spaghetti vongole e zucchini Pesce crudo all’arancia ( spiegazione dell’anisakis) Crespelle di farina di castagne con ripieno di ricotta
04:00-07:00	Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)	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
06:00 09:30 pm		Vegetable 1 : the vegetables on the Italian table. Seasonality and nutritional value. Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.

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