Friday, September 15, 2017

LAMPUGA DAY


FIRST STEP: THE BOAT


SECOND STEP: THE CUTTING BOARD


THIRD STEP: THE KNIFE


FOURTH STEP: THE FILLET


FIFTH STEP: SIMMERING SALTED WATER


SIXTH STEP: THE COLANDER


SEVENTH STEP: THE MARINATE


EIGHTH STEP: THE PLATING


GIGLIO ISLAND: NATURAL LOVE

Calendar: the Third Week of September 2017

The Third Week of September 2017

MON 18th
TUE 19th
WED 20th
THUR 21st
FRI 22nd
SAT 23rd
SUN 24 th
9,30 -  01:00







10:00 -01:00




– 4
VENETO
Cavei de strega – witch’s hair
Baccalà Vicenza style with polenta
Zaleti – corn cookies




11:00 -02:00
Pasta Making





Tuscan Eperience
02:30-5:30
1 -  SICILY:
Caponata
Pesce spada alla Siciliana –sword fish Sicilian style
Cannoli

2
TUSCANY
Minestra di farro
Cinghiale in umido (wild boar)
Zuppa inglese
---------------
Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana




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



04:00-07:00
Italian
Regional
Experience




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


3 – CAMPANIA
Pasta with tomato and mozzarella
Fish in crazy water
Babà
---------------
Risotto nero
Pesce Spada alla Siciliana
Babà










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

Wednesday, September 6, 2017

Calendar: the Second Week of September 2017

The Second Week of September 2017

MON 11th
TUE 12th
WED 13th
THUR 14th
FRI 15h
SAT 16th
SUN 17 th
9,30 -  01:00







10:00 -01:00


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 Ricciarelli or
Cantuccini alle mandorle-

a complete Tuscan  Menu:
Bruschetta with vegetables
Ravioli
Gunea fowl with pommegranate
Chestnut crepes


11:00 -02:00







02:30-5:30
Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Penne con polpettine di carne
Involtini di petto di pollo agli spinaci
Tiramisu (con pastorizzazione delle uova)


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



04:00-07:00





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


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






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

info@gigliocooking.com

Monday, September 4, 2017

GELATO GELATO GELATO

Starting on September 30th:

three days of GELATO TECHNIQUES  at GiglioCooking


gelato di Parmigiano


The Progrram covers: bases: milk base
cream ( custard) base
yogurt base
water ( sorbet)

Techiques: pasteurization
tempering

Flavours: vanilla, chocolate, nuts
herbs
fruits
and others

Salty Gelato ( for appetizer or finger food)

Semifreddo


the course lasts 3 days, three evening 6: 00 thourhg 9: 00,15 hours mostly hands on. There is a semi-professional gelato machine at school


for information: info@gigliocooking.com

Wednesday, August 30, 2017

Calendar: the First Week of September 2017

The First Week of September 2017

MON 4th
TUE 5th
WED 6th
THUR 7th
FRI 8th
SAT 9th
SUN 10 th
9,30 -  01:00







10:00 -01:00
 Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce


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 Ricciarelli or
Cantuccini alle mandorle-




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

Tuscan 
Experience


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




02:30-5:30

La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella
Corollo all’olio extra vergne di olive e caramello al vino


Menu di pesce: Spaghetti vongole e zucchini
Pesce crudo all’arancia ( spiegazione dell’anisakis)
Crespelle di farina di castagne con ripieno di ricotta

a complete Tuscan  Menu


04:00-07:00
Italian Region
Experience


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




06:00-09:00

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

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






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