Open Classes Calendar: November 18th - 24th

The Third Week of November 2019

MONDAY November 18th	9:30 am – 1:00 pm 2:30 – 5:30 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 Pizza & Gelato: Pizza Margherita Focaccia (2 different doughs) Chocolate and vanilla ice cream
TUESDAY November 19th	9:30 am – 1:00 pm 2:30 – 5:30 pm	Vegetable 1 The vegetables on the Italian table. Seasonality and nutritional value. Classic Melanzane alla Parmigiana Eggplant Mousse Minestrone Delicate Lentils Soup Italian regions at table – CAMPANIA Pasta with fresh tomato and mozzarella Fish in “acquapazza” Babà
WEDNESDAY November 20th	9:30 am – 1:00 pm 6.00 – 9:00 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’ Pastry Class: Baking techniques (Patè a choux, Short Bread) Tiramisu
THURSDAY November 21st	9:30 am – 1:00 pm 4:00 – 7:00 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 PASTA MAKING: Tagliatelle with vegetable sauce Ravioli spinach and ricotta with butter and sage sauce Gnocchi with pesto
FRIDAY November 22nd	2:30 – 6:00 pm	Gnocchi Potato Gnocchi Fuchsia Gnocchi (with Beet Roots), with saffron sauce Pumpkin Gnocchi with pesto Chestnut Gnocchi with mushrooms Spinach Dumplings Parisienne
SATURDAY November 23rd	10:00 am – 1:00 pm	PASTA MAKING: Tagliatelle with vegetable sauce Ravioli spinach and ricotta with butter and sage sauce Gnocchi with pesto
SUNDAY November 24th	10 am – 1 pm 2:00 – 5:00 pm	Fun Chocolate Day Chocolate tempering Ganache Cream Two lavorations of pralines Chocolate Truffles Pizza & Gelato: Pizza Margherita Focaccia (2 different doughs) Chocolate and vanilla ice cream