Monday, July 24, 2017

Great Open Lesson On Thursday Juy 27th at 6:00 pm


BLACK INK RISOTTO


ROLLS OF SWORD FISH, SIILIAN STYLE


BABA'


For reservation, please contact: info@gigliocooking.com
within Thursday 27th

Friday, July 21, 2017

Calendar: the Last Week of July 2017

The Last Week of July   2017

MON 24th
TUE 25th
WED 26th
THUR 27th
FRI 28th
SAT  29th
SUN 30th
9,30 -  01:00








10:00 -01:00








11:00 -02:00







02:30-5:30
Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana

Meat menu: Penne and meat balls
Chicken rolls with spinach and pine nuts
Tiramisu (with the pasteurization of the eggs)


Vegetarian menu: Risotto with
Sicilian Caponata
Peaches and pastry cream




04:00-07:00







06:00-09:00



Risotto nero
Pesce Spada alla Siciliana
Babà



06:00
09:30 pm









Friday, June 30, 2017

Calendar: the First Week of July 2017

First Week of July   2017

MON 3rd
TUE 4th
WED 5th
THUR 6th
FRI 7th
SAT  8th
SUN 9th
9,30 -  01:00
Pasta 3 : Pasta Made With Different Flours. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli; Soy lecithin pasta

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.

Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

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


Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.



10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto



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



02:30-5:30

Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana


Risotto nero
Pesce Spada alla Siciliana
Babà





04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)







06:00-09:00







06:00
09:30 pm








Note: the Open lesson can take place with at least two people


Tuesday, June 20, 2017

Calendar: the week Between June and July 2017

The Week  between June and July   2017

MON 26th
TUE 27th
WED 28th
THUR 29th
FRI 30th
SAT  1st
SUN 2nd
9,30 -  01:00
Pasta 1 : Dry And Fresh Pasta. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .


Basic Preparations The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

Meat 1 : traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.


Pasta 2 : Stuffed Pasta. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine





10:00 -01:00







11:00 -02:00
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


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream




02:30-5:30


Penne con polpettine di carne
Involtini di petto di pollo agli spinaci
Tiramisu 

Menu vegetariano: risotto con….(in base al mercato e alla stagione)
Caponata  Siciliana

Pere al vino e zabaglione ( o pesche agli amaretti in base alla stagione)
Fish 1 : Practise: how to fillet the fish Recipes: Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes


04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)



Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream



06:00-09:00


Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù








Note: the Open lesson can take place with at least two people