Programma 1 – Inglese

Technical Cooking Courses

March - May 2023

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

28/03 Tuesday The cuisine of the Emilia region
Menu: Cream of leeks and potatoes with sautéed mushrooms and croutons, Roast pork with milk, Coffee-glazed walnut cake
29/03 Wednesday Aperitifs and Starters
Menu: Mortadella Mousse tarts, Parmesan cups with Valerian and Caramelized Tropea, "Mozzarella in carrozza" (deep fried mozzarella)
30/03 Thursday Vegetarian Tradition
Menu: Ligurian-style pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio
31/03 Friday Traditional Southern Italian Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla sorrentina
04/04 Tuesday Fish: first and second courses
Menu: Orecchiette pasta with mussels and creamed turnip greens, Stuffed calamari, Carrot cake with orange
05/04 Wednesday Eating with taste: Traditional recipes with a vegetarian twist
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds, herbs and fresh spinach, Vegan tart
06/04 Thursday Vegetarian Menu
Menu: "Gnudi" with ricotta and spinach, Potato gnocchi with gorgonzola cream, pears and walnuts, Roman-style gnocchi
07/04 Friday Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
12/04 Wednesday Legumes and cereals
Menu: Velouté of fresh peas with marjoram, Strawberry risotto, Risotto with Treviso-radicchio and caramelised sausage
13/04 Thursday The Tradition of Emilia-Romagna
Menu: Garganelli pasta with cream of asparagus and prosciutto, Cutlet Bologna-style, Torta tenerina
14/04 Friday First and second courses of meat
Menu: Tagliolini with a white rabbit ragù, Turkey bites with pineapple, Roman-style "saltimbocca"
18/04 Tuesday Southern Italian Tradition
Menu: Arancini rice balls, Sardines au gratin with lemon, "Calzoncini" with ricotta and cinnamon
19/04 Wednesday Cooking with Fish
Menu: Tuna tartare with avocado sauce, Fresh spaghetti with mussels and pesto, Swordfish rolls with rasins and orange sauce
20/04 Thursday Bolognese Menu
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini with broth
21/04 Friday Eating with taste: traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea "olivette" with yoghurt sauce, Vegan chocolate cakes.
25/04 Tuesday Tradition in a vegetarian key
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream
28/04 Friday Aperitifs and finger food
Menu: Mini arancini di riso, "Mozzarella in carrozza" (deep fried mozzarella), Tartletlets, Parmesan shortbread barchette with mortadella mousse
02/05 Tuesday Tradition in spring
Menu: Asparagus risotto, Livorno-style bacalao, Small and soft chocolate cake
03/05 Wednesday How to cook fish: from starter to main course
Menu: Mackerel salad with orange and ginger, Ravioli of sea bass and potatoes, Squid stew
04/05 Thursday Vegetarian menu
Menu: Small focaccia with cheese, Millet and ricotta cake with broccoli, Cake with pear and pine nuts
05/05 Friday Spring menu
Menu: Garganelli pasta with summer vegetables, Chicken salad with crispy vegetables topped with Parmesan sauce, Mascarpone cheese with fresh fruit
09/05 Tuesday The tradition of Emilia-Romagna
Menu: Piacenza-style Crespelle-crepes, Veal stew with potatoes, Bolognese Pinza
10/05 Wednesday Eating with taste: traditional recipes with a vegetarian twist
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds, herbs and fresh spinach, Vegan tart
12/05 Friday Traditional Italian sauces and condiments
Menu: Bolognese ragù, Amatriciana, Pesto alla genovese
16/05 Tuesday Vegetarian Tradition
Menu: Ligurian-style pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio
17/05 Wednesday How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
18/05 Thursday The fresh pasta
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini with broth
19/05 Friday Pasta
Menu: : Strozzapreti pasta with sausage ragù, Potato gnocchi with guanciale, ricotta and arugula, mezzelune-ravioli with salmon and chives
23/05 Tuesday The cuisine of Emillia-Romagna
Menu: Whole wheat gnocchetti with white ragù, Sausage in red wine with Borretan onions, "Bonet" (amaretto dessert)
24/05 Wednesday Southern Italian pasta dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
25/05 Thursday The tradition of Central Italy
Menu: Carbonara, "Lasagnette" with vegetables, Tiramisù
26/05 Friday Parmesan cheese (first and second courses)
Menu: Parmesan biscuits, Risotto with creamed radicchio served in a parmesan waffle, Straccetti with vinegar and parmesan shavings
30/05 Tuesday The traditional cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Parmesan biscuits with mortadella mousse, Rice cake
31/05 Wednesday Eating with taste: traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea "olivette" with yoghurt sauce, Vegan chocolate cakes.
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