Calendar: The Week Between August and September 2016

The week between august and september

	MON 29th	TUE  30th	WED 31st	THUR 1st	FRI 2nd	SAT  3rd	SUN 4th
9,30 -  01:00	.
10:00 -01:00
11:00 -02:00		Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds		Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream	Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto		Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds
02:30-5:30	Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce	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	Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)	Dessert day :Cremè brulee of Tuscan Pecorino Fresh fruit tart Cantuccini alle mandorle-	Liver terrine with apples and pistachios Spinach and ricotta ravioli Guinea fowl with pomegranate Marcella’s apple pie
04:00-07:00		Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto		Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana	Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream	Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana	Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
06:00-09:00		La Pasta fresca: l’impasto e la forma Lasagne con ragù e besciamella Corollo all’olio extra vergne di olive e caramello al vino	Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù	Menu di pesce: Spaghetti vongole e zucchini Pesce crudo all’arancia  Crespelle di farina di castagne con ripieno di ricotta