The Fourth week of February 2018
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MON 19th
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TUE 20th
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WED 21st
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THUR 22nd
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FRI 23rd
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SAT 24th
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SUN 25th
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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; Fruit salad
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Dessert 2 : Salted chocolate mousse; Chocolate mousse,
raspberry garnish.
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Sweet And Sour Tradition
2: Duck breast in orange sauce ,
Stuffed pigeon; Guinea
fowl with grapes. Sarde in saor.
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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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02:30-5:30
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Fresh pasta: Noodles of
the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with
sausage sauce
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Paste
ripiene da tre Regioni:
Tortelli di
zucca (Lombardia)
Casiumzei (
Veneto)
Ravioli (
Toscana )
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Fish and seafood: Drawned
baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese
style; Cacciucco (fish soup)
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Risotto nero
Pesce Spada
alla Siciliana
Babà
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a complete Tuscan Menu ( The participants would agree on
the choice between two menus
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04:00-07:00
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06:00-09:00
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Meat and poultry: Thrush
(or other available bird, depending on season) with juniper berries; Chicken
Etruscan style; Rabbit with apples; Pork loin in sea crust
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Dessert day: Cremè brulee
of Tuscan Pecorino Fresh fruit tart , Cantuccini alle mandorle-
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