The Fourth Week of November 2018
|
MONDAY
November
19th
|
4:00
– 7:00 pm
|
Tuscan
Experience:
Ribollita
or Minestrone
Chicken
Hunter Style
Biscotti
with Almonds
|
|
TUESDAY
November
20th
|
2:30
- 5:30 pm
|
Lesson
1 - L
Le
farine e il glutine:
La
Pasta fresca: l’impasto e la forma
Lasagne
con ragù e besciamella
Corollo
all’olio extra vergine di oliva e caramello al vino
|
|
WEDNESDAY
November
21st
|
6:00
– 9:00 pm
|
Pastry
Class:
Baking
techniques (Patè a choux, Short Bread)
Tiramisu
|
|
THURSDAY
November
22nd
|
2:30
– 5:30 pm
|
Lesson
2 - L
La
base della dieta Mediterranea.
Menu
di pesce:
Spaghetti
vongole e zucchini
Pesce
crudo all’arancia (spiegazione dell’anisakis)
Crespelle
di farina di castagne con ripieno di ricotta
|
|
FRIDAY
November
23rd
|
4:00
– 7:00 pm
|
Pasta
Making:
Tagliatelle
with vegetable sauce
Ravioli
Spinach and ricotta with fresh tomato sauce
Gnocchi
with pesto
|
|
SATURDAY
November
24th
|
11:00
– 2:00 pm
|
Pizza
& Gelato:
Pizza
dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream
|
|
SUNDAY
November
25th
|
11:00
– 2:00 pm
|
Pasta
Making:
Tagliatelle
with vegetable sauce
Ravioli
Spinach and ricotta with fresh tomato sauce
Gnocchi
with pesto
|
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