Calendar: The Third Week of October 2019

Open Classes October 14th - 20th

MONDAY October 14th	2:30 – 5:30 pm 6:00 – 9:00 pm	Fresh pasta: Noodles of the Lucumon Testaroli with pesto Crepes of Caterina de’ Medici Pici with sausage sauce Seasonality Of The Italian Regions – 7 Finger food: Speck and persimmon Rice with frogs (or rabbit) Roast beef with chestnuts Crème caramel with apples
TUESDAY October 15th	9:30 am - 1:00 pm 2:30 – 5:30 pm 6:00 – 9:00 pm	Dessert 1 Traditional Cantuccini Bavarian Cantuccini Lecithin Cookies Sebadas Meat and poultry: Thrush (or other available bird) with juniper berries Chicken Etruscan style Rabbit with apple Pork loin in sea crust Seasonality Of The Italian Regions – 8 Aperitif: Ginger drink Crepes with radicchio Veal with nuts crust Mont Blanc
WEDNESDAY October 16th	9:30 am - 1:00 pm 2:30 – 5:30 pm 6:00 – 9:00 pm	Vegetables 2 More cold sauces Bearnese sauce Salmoriglio Mayonnaise Green Sauce Fusilli with spicy tomato sauce Dips: Avocado dip; Eggplant dip Fish and seafood: Drawned baby octopus Calamars stuffed with Pecorino Romano Red mullets Livornese style Cacciucco (fish soup) Seasonality Of The Italian Regions – 9 Persimmon and orange salad Rice with truffles Pork leg Maremma style Rapini Dessert of cornucopias with radicchio foam
THURSDAY October 17th	2:30 – 5:30 pm 6:00 – 9:30 pm	Dessert day: Cremè brulee of Tuscan Pecorino Fresh fruit tart Cantuccini alle mandorle Meat 2 Low Cooking, confit, game Carne ‘Ncartata Hare with Blueberries and Chestnuts Wild boar
FRIDAY October 18th	9:30 am - 1:00 pm	Offals Chicken Liver Tripe Pork Liver Brains Pan Brioche: making bread
SATURDAY October 19th	2:00 am - 5:30 pm	Ice Cream : The Technique Fiordilatte Ice cream Basil ice cream Strawberry sorbets Parmigiano ice cream for appetizer
SUNDAY October 20th	9:30 - 12:30 am	PASTA MAKING: Tagliatelle with vegetable sauce Ravioli spinach and ricotta with butter and sage sauce Gnocchi with pesto