The Fourth
Week of April 2017
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MON 24th
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TUE 25th
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WED 26th
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THUR 27th
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FRI 28th
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SAT 29th
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SUN 30th
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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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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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Sweet And Sour Tradition 2: Renaissance duck in
orange sauce with variations
stuffed pigeon; Guinea
fowl with grapes..
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Finger Food
Class open to students’
ideas and requests.
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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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Pasta
Making
Tagliatelle with
Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ;
Gnocchi with Pesto
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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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Ice Cream : The technique.
Sorbets. Parmigiano ice cream for appetizer
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La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella
Corollo all’olio extra vergne di olive e caramello al vino
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Menu di pesce: Spaghetti vongole e zucchini
Pesce crudo all’arancia ( spiegazione dell’anisakis)
Crespelle di farina di castagne con ripieno di ricotta
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04:00-07:00
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Pizza & Gelato: Pizza dough and
toppings, Vanilla Ice Cream and Chocolate Ice Cream
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Sicilian
Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana
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06:00-09:00
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Dessert 2 : Chocolate.Two versions of salted chocolate
mousse; Chocolate mousse, raspberry garnish.
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Note: the Open lesson can take place with at
least two people
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