WEEKLY
COURSE
TUSCANS AT
TABLE
( The
tradition in the plate in modern Tuscany)
5 lessons
– 15 hours total
Program: of
5 cooking lessons April 28th - May 2nd, 2014
Description:
Every day of the
week is voted to a meal course, spacing from ancient to new ones: Primi Piatti
on Monday; Meat and poultry on Tuesday; Fish on Wednesday; Desserts on
Thursday. The last day, Friday, a
complete meal is performed, chosen by the students between the ones offered by
the school.
At the end of every lesson, all the participants will enjoy the dishes
at a nicely set up table.
The students attending the full course will receive apron and the course
book.
Schedule :
April 28th 2:30 - 5:30 : Fresh pasta: Noodles of the Lucumon;
Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
April 29th 2:30 - 5:30 : Meat and
poultry: Thrush (or other available bird, depending on season) with juniper
berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
April 30th, 2:30 - 5:30: Fish and
seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red
mullets Livornese style; Cacciucco (fish soup)
May 1st, 10:00 am - 01:00 pm: Dessert day (the desserts vary depending on season): Cremè
brulee of Tuscan Pecorino (January); Fresh fruit tart ( in summer); Roasted
Chestnuts – Boiled Chestnuts - Candy chestnuts with sweet wine ( in fall); Ricciarelli ( December)-Cantuccini
alle mandorle-
May 2nd, 10:00 am - 01:00 pm: a complete Italian Menu ( The participants would agree on the
choice between one of the two proposed menus ) :
|
MENU 1:
Thin chickpeas pie with rosemary and black pepper
Liver terrine with apples and pistachios
Spinach and ricotta ravioli
Guinea fowl with pomegranate
Marcella’s apple pie
|
MENU 2
Croutons with mixed vegetables
Chick peas soup with radicchio
Pork fillet with mushrooms
Chestnut crepes
|
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