The Week between October and
November 2017
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MON 30th
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TUE 31st
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WED 1st
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THUR 2nd
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FRI 3rd
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SAT 4th
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SUN 5th
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9,30 - 01:00
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Vegetable 1
Recipes: Classic
Melanzane alla Parmigiana Eggplant mousse in chocolate bomb; Minestrone.;
delicate lentils soup.
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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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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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Dessert 1 : traditional Cantuccini and variation on it.
Lecitine cookies and caramelised figs. Savillum and other combinations of
cheese and honey
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Vegetables 2 : More cold sauces; Dry
pasta with vegetables – Artichoke flan; Fried zucchini.
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10:00 -01:00
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11:00 -02:00
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02:30-5:30
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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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06:00-09:00
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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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