Programma 1 – Inglese

Technical Cooking Courses

February - May 2024

Learn professional cooking techniques to use in the gastronomy field, for work or to cook skillfully at home

22/02 Thursday Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù
27/02 Tuesday Vegetarian menu
Menu: Raw artichoke, parmesan and grapefruit salad, Artichoke noodles, Carrot and orange cake
29/02 Thursday Southern Italy traditional cooking
Menu: Cavatelli alla lucana, Panelle di ceci, Sarde beccafico
01/03 Friday Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes
05/03 Tuesday Bolognaise Menu
Menu: Green tortelloni with butter and sage, Petronian cutlet, Torta tenerina
06/03 Wednesday Risottos
Menu: Risotto with pumpkin and sausage in balsamic vinegar, Rice with seafood, Tiella (rice with potatoes and mussels)
07/03 Thursday Traditional vegetarian menu
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream
08/03 Friday Traditional Italian sauces and condiments
Menu: Ragù Bolognese, Amatriciana, Genoese pesto
12/03 Tuesday Emilia-Romagna traditional cooking
Menu: Tagliatelle with meat sauce, Parmesan biscuits with mortadella foam, "Rice cake"
13/03 Wednesday Parmesan Cheese (first and second courses)
Menu: Parmesan shortbread, Risotto with mantecato radicchio served in a waffle, Straccetti with traditional vinegar and parmesan shavings
14/03 Thursday Southern Italy traditional cooking
Menu: Gnocchi alla sorrentina, Spicy meatballs stew, Caprese cake
15/03 Friday Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
19/03 Tuesday Vegan menu
Menu: Spelt and lentil soup, Mashed broad beans and chicory, Vegan berry tart
20/03 Wednesday Traditional vegetarian menu
Menu: Marinated seitan carpaccio, Chickpea meatballs, Pear pie
21/03 Thursday Emilia-Romagna traditional cooking
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù
22/03 Friday Traditional menu
Menu: Pumpkin tortelli, Tagliatelle with mushrooms, Carrot cake
26/03 Tuesday Vegetarian menu
Menu: Focaccetta with cheese, Millet and ricotta pie with broccoli, Pear and pine nut heart pie
27/03 Wednesday Cooking with Chocolate: Sweet and Savoury
Menu: Cocoa noodles with roast sauce, Roast with fondant glaze, Pear and chocolate delight
28/03 Thursday Emilia-Romagna traditional cooking
Menu: Garganelli in asparagus cream and prosciutto crudo, Petronian cutlet, Torta tenerina
29/03 Friday Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
04/04 Thursday Vegetarian menu
Menu: Gnudi with ricotta and spinach, Potato gnocchi in gorgonzola, pear and walnut cream, Roman-style gnocchi
05/04 Friday Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
09/04 Tuesday Vegetarian tradition
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti with radicchio
10/04 Wednesday Legumes and cereals
Menu: Cream of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
11/04 Thursday Southern Italy traditional cooking
Menu: Rice Arancini, Sardines au gratin with lemon, Calzoncini with ricotta and cinnamon
12/04 Friday Meat: first and second courses
Menu: Tagliolini with white rabbit ragout, Bocconcini of turkey with pineapple, Saltimbocca alla romana
16/04 Tuesday Bolognaise Menu
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù
17/04 Wednesday Cooking fish
Menu: Tuna tartare on avocado sauce, Fresh spaghetti with mussels and basil pesto, Swordfish rolls with sultanas and orange sauce
18/04 Thursday Vegetarian tradition
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream
19/04 Friday Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate muffins
23/04 Tuesday Aperitifs and Finger food
Menu: Stuffed courgettes, Mini arancini rice balls, Parmesan shortbread boats with mortadella mousse
30/04 Tuesday Emilia-Romagna traditional cooking
Menu: Pumpkin Cappellacci with traditional vinegar, Mortadella meatballs, Barozzi cake
02/05 Thursday Bolognaise Menu
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù
03/05 Friday Cooking fish: from starters to second courses
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
07/05 Tuesday Vegetarian tradition
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti with radicchio
08/05 Wednesday Eating with taste: Traditional recipes with a vegetarian twist
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with herbs and fresh spinach, Vegan tart
09/05 Thursday Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Amatriciana, Genoese Pesto
14/05 Tuesday Emilia-Romagna traditional cooking
Menu: Crespelle alla piacentina, Veal stew with potatoes, Pinza Bolognese
15/05 Wednesday Cooking fish: first and second dishes
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
16/05 Thursday Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù
17/05 Friday Pasta
Menu: Strozzapreti with sausage ragout, Potato gnocchi with guanciale, ricotta and rocket, mezzelune with salmon and chives
21/05 Tuesday Northern Italy traditional cooking
Menu: Whole wheat gnocchetti with white meat sauce, Sausage in red wine with Borretan onions, Bonet (amaretto dessert)
22/05 Wednesday Southern Italy main courses
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
23/05 Thursday The tradition of Central Italy
Menu: Carbonara, Lasagnette with vegetables, Tiramisù
24/05 Friday Parmesan Cheese (first and second courses)
Menu: Parmesan shortbread, Risotto with mantecato radicchio served in a waffle, Straccetti with traditional vinegar and parmesan shavings
28/05 Tuesday Emilia-Romagna traditional cooking
Menu: Tagliatelle with meat sauce, Parmesan biscuits with mortadella foam, "Rice cake"
29/05 Wednesday Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes
30/05 Thursday Vegetarian tradition
Menu: Aubergine and ricotta cheese ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta cheese and raw vegetables, Yoghurt bavarois in raspberry sauce
31/05 Friday Spring menu
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in Parmesan sauce, Mascarpone cheese with fresh fruit
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