The Third Week of May 2017
MON 15th
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TUE 16th
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WED 17th
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THUR 18th
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FRI 19th
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SAT 20th
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SUN 21st
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10:00 01:00
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complete
Tuscan menu |
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10:00 -01:00
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Pastry & Bakery
Program:
Lesson 10:
English Cream
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11:00 -02:00
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Pasta Making: Tagliatelle with
Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ;
Gnocchi with Pesto
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Tuscan Experience: Ribollita or
Minestrone, Chicken Hunter Style; Biscotti with Almonds
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Pizza & Gelato: Pizza dough and
toppings, Vanilla Ice Cream and Chocolate Ice Cream
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Pizza & Gelato: Pizza dough and
toppings, Vanilla Ice Cream and Chocolate Ice Cream
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02:30-5:30
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fresh pasta tagliatelle with artichokes; Testaroli Pesto; Crepes to Catherine de 'Medici; Pici with sausage
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Quail juniper; Chicken Etruscan; Rabbit with apples; Arista in a salt crust.
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octopus drowned; Surmullets at Livornese; Stuffed squid; Fish soup.
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04:00-07:00
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Tuscan Experience: Ribollita or
Minestrone, Chicken Hunter Style; Biscotti with Almonds
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Pasta Making: Tagliatelle with
Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ;
Gnocchi with Pesto
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Sicilian
Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana
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06:00-09:00
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Pastry & Bakery
Program:
Lesson 9:
biscuit (double whipped)
------------ Weekly course: Creme brulee of Tuscan Pecorino; Fresh fruit pie; Biscuits with almonds |
Pastry & Bakery
Program:
Lesson 11:
Bavarians, Mousses, Creamy sweets
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Pastry & Bakery
Program:
Lesson 12
Chocolate
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Note: the Open lesson can take place with at
least two people
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