Calendar: The Third Week of May 2019

The Third Week of May 2019

MONDAY May 13th	9:30 – 1:00 pm	Pasta 3 : Pasta Made With Different Flours The use of buck wheat, hazelnut, beans puree Marcella’s Pasta and Fagioli Soy Lecithin Pasta Hazelnut Pasta with mushrooms Pizzoccheri
TUESDAY May 14th	2:00 – 5:30 pm 6:00 – 9:00 pm	Vegetable 1 The vegetables on the Italian table. Seasonality and nutritional value. Classic Melanzane alla Parmigiana Eggplant Mousse Minestrone Delicate Lentils Soup Stuffed pasta from three regions: Pumpkin tortelli (Lombardia) Casiumzei – with beetroot (Veneto) Ravioli spinach and ricotta (Toscana)
WEDNESDAY May 15th	2:00 – 5:30 pm	Fish 2 : Preserved Cod Fish From traditional recipes to foams; From Roman Garum to modern finger foods Baccalà mantecato alla Veneziana Baccalà alla Vicentina Fried anchovies Vitel tonne’
THURSDAY May 16th	2:00 – 5:30 pm	Coloured Pasta with Vegetables Green Handkerchiefs with Asparagus and Scampis Black Taglioni with White Squid Coffee Tagliatelle with Artichokes Red Tagliolini with Zucchini and Smoked Cheese
FRIDAY May 17th	9:30 – 1:00 pm 2:30 – 5:30 pm	Gnocchi Potato Gnocchi Fuchsia Gnocchi with Beet Roots Pumpkin Gnocchi Chestnut Gnocchi Spinach Dumplings Parisienne The extraordinary patrimony of regional cuisine: Black risotto Sword fish Sicilian style Babà
SATURDAY May 18th
SUNDAY May 19th	10:00 – 1:00 pm	Fun Chocolate Day Chocolate tempering Ganache Cream Two lavorations of pralines Chocolate Truffles