Second Week of April 2017
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MON 10th
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TUE 11th
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WED 12th
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THUR
13th
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FRI 14th
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SAT 15th
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SUN 16th
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9,30 - 01:00
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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
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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.
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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
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Gnocchi : Recipes: potato gnocchi ; fuchsia with beet
roos; chestnut gnocchi. Spinach dumplings; Parisienne.
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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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Pasta Making: Tagliatelle with Vegetable sauce; Ravioli
Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
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02:30-5:30
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04:00-07:00
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Italian Region Experience: Risotto with Saffron
(Lombardy); Tagliata (beef, Tuscany); Babà (Campania)
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06:00-09:00
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Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso,
from traditional recipes to foams. Anchovies and sardines: from Roman Garum
to modern finger foods.
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06:00
09:30 pm
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Note: the Open lesson can take place with at
least two people
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