il corso mensile Italian Cuisine through Time and Space andrà avanti in lingua Italiana e in lingua Inglese con il seguente programma:
Lesson 7 – February 27, Wednesday – 9:30/13:00
VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes:
Classic Melanzane alla Parmigiana and modern variations; Burrata salad;
Eggplant mousse in chocolate bomb;
Minestrone.; delicate lentils soup.
Lesson 8 – February 28, Thursday – 9:30/13:00
FISH 2 - PRESERVED COD FISH, Baccalà and Stoccafisso, from traditional recipes to
foams. Anchovies and sardines: from Roman Garum to modern finger foods.
Lesson 9 – March 1, Friday – 9:30/13:00
PASTA
4 : COLOURED PASTA,
with vegetables. Pasta with soy
lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black
taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini
with zucchini and smoked cheese
Lesson 10 – March 4, Monday – 9:30/13:00
GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet
roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lesson 11 – March 5, Tuesday – 9:30/13:00
DESSERT
1 : traditional Cantuccini and
variation on it. Lecitine cookies and caramelised figs. Savillum and other
combinations of cheese and honey
Lesson 12 – March 6, Wednesday –
9:30/13:00
VEGETABLES 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.
Lesson 13 – March 7, Thursday – 9:30/13:00
MEAT
2 :
low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries
and chestnuts. Wild boar , Salmì and Civet.
Lesson 14 – March 8, Friday – 9:30/13:00
OFFALS : chicken liver ; tripe, pork liver,
brains. Pan brioche: making bread.
Lesson
15 – March 11, Monday – 9:30/13:00
ICE
CREAM :The
technique. Sorbets. Parmigiano ice cream for appetizer
Lesson 16 – March 12, Tuesday – 9:30/13:00
SWEET
AND SOUR TRADITION 1 : Caponata, Pork with liquorice, Lobster with blueberries
Lesson
17 – March 13, Wednesday – 9:30/13:00
AN ITALIAN TYPICAL MENU.
Preparation of a feast Italian meal with four courses:
Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed
fruit.
Lesson 18 – March 14, Thursday – 9:30/13:00
DESSERT 2 :
Chocolate.Two versions of salted chocolate mousse; Chocolate mousse,
raspberry garnish.
Lesson 19 – March 15, Friday – 9:30/13:00
SWEET AND SOUR TRADITION 2: Renaissance duck in orange sauce with variations;
stuffed pigeon; Guinea fowl with grapes. Sarde in saor.
Lesson 20 – March 18, Monday – 9:30/13:00
Finger food
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8 Marzo: Francesca Niccolini sarà la chef della serata dedicata alle donne con piatti vegani
9 Marzo: Antonella La Macchia dirigerà i bambini nella preparazione di cupcakes e pasta di zucchero. Appuntamento al mattino ore 10:00.
16 Marzo: secondo appuntamento di Antonella La Macchia coni bambini: i Dolci e le Decorazioni di Pasqua.
Per informazioni e prenotazioni:
info@gigliocooking.com
055 614 5 914
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