Calendar: the First Week of April 2017

The First Week of April 2017

	MON 3rd	TUE 4th	WED 5th	THUR 6th	FRI th	SAT  8th	SUN 9th
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	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;
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	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	Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds
02:30-5:30
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	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