Calendar: The week between February and March 2018

The week between February and March 2018

MONDAY February 26th

2:30 - 5:30 pm 4:00 - 7:00 pm

Fresh pasta: Noodles of the Lucumon Testaroli with pesto Crepes of Caterina de’ Medici Pici with sausage sauce Italian Region Experience: Risotto with Saffron (Lombardy) Tagliata (beef, Tuscany) Babà (Campania)

TUESDAY February 27th

11:00 - 2:00 pm 2:30 - 5:30 pm 4:00 - 7:00 pm

Tuscan Experience: Ribollita or Minestrone Chicken Hunter Style Biscotti with Almonds Meat and poultry: Thrush (or other available bird, depending on season) with juniper berries Chicken Etruscan style Rabbit with apple Pork loin in sea crust Pasta Making: Tagliatelle with vegetable sauce Ravioli Spinach and ricotta with fresh tomato sauce Gnocchi with pesto

WEDNESDAY February 28th

2:30 - 5:30 pm 6:00 - 9:00 pm

Fish and seafood: Drawned baby octopus Calamars stuffed with Pecorino Romano Red mullets Livornese style Cacciucco (fish soup) Pastry Class: Baking techniques (Patè a choux, Short Bread) Tiramisu

THURSDAY March 1st

10:00 - 1:00 pm 4:00 - 7:00 pm

Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino (January) Fresh fruit tart (in summer) Roasted Chestnuts – Boiled Chestnuts - Candy chestnuts with sweet wine (in fall) Ricciarelli (December) Cantuccini alle mandorle Sicilian Experience: Timbale “Norma” Pork rolls Cassata Siciliana

FRIDAY March 2nd

11:00 - 1:00 pm 2:30 - 5:30 pm 4:00 - 7:00 pm

Pasta Making: Tagliatelle with vegetable sauce Ravioli Spinach and ricotta with fresh tomato sauce Gnocchi with pesto A complete Tuscan Menu: Thin chickpeas pie with rosemary and black pepper Liver terrine with apples and pistachios Pork fillet with mushrooms Chestnut crepes Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

SATURDAY March 3rd

4:00 - 7:00 pm

Sicilian Experience: Timbale “Norma” Pork rolls Cassata Siciliana

SUNDAY March 4th

4:00 - 7:00 pm

Pasta Making: Tagliatelle with vegetable sauce Ravioli Spinach and ricotta with fresh tomato sauce Gnocchi with pesto

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