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
Comments
Post a Comment