Programma 1 – Inglese

Technical Cooking Courses

September - October 2023

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

07/09 Thursday Traditional summer menu
Menu: Soft squash pie with flowers, Tagliolini with vegetables, Panna cotta with berries
12/09 Tuesday Fresh pasta
Menu: Tortelloni butter and sage, Mezzelune with shrimps, Burrata ravioli with asparagus
13/09 Wednesday Eating with gusto: Traditional recipes in a vegetarian key
Menu: Fresh pasta with Trapanese pesto, Chickpea patties with yoghurt sauce, Vegan chocolate cakes.
14/09 Thursday Fish: starters and main courses
Menu: Mackerel salad with orange, Sea bream with spicy chicory, Almond and chocolate semifreddo
15/09 Friday Risottos
Menu: Risotto with pumpkin and sausage in balsamic vinegar, Rice with seafood, Tiella (rice with potatoes and mussels)
19/09 Tuesday Tradition in a Vegetarian Key
Menu: Aubergine and ricotta ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta and crudités of vegetables, Yoghurt bavarois in raspberry sauce
20/09 Wednesday Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Amatriciana, Genoese Pesto
21/09 Thursday Emilia-Romagna Cuisine
Menu: Strozzapreti with Romagna meat sauce, Straccetti with balsamic vinegar, Tiramisù
22/09 Friday Parmesan (first and second courses)
Menu: Parmesan shortbread, Risotto with mantecato radicchio served in a waffle, Straccetti with traditional vinegar and parmesan shavings
26/09 Tuesday Southern Italian menu
Menu: Rice Arancini, Sardines au gratin with lemon, Calzoncini with ricotta and cinnamon
27/09 Wednesday Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
28/09 Thursday Fresh Pasta Menu
Menu: Tagliatelle with meat sauce, Tortellini in broth, Tortelloni butter and sage
29/09 Friday Tradition in a vegetarian key
Menu: Marinated seitan carpaccio, Chickpea meatballs, Pear heart pie
03/10 Tuesday Bolognese Traditional Menu
Menu: Green Tortelloni with butter and sage, Cotoletta petroniana, Torta tenerina
05/10 Thursday Tradition with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cupcakes
06/10 Friday Traditional Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Carrot Cake
10/10 Tuesday Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Sicilian Pesto, Pasta with Tuna and Pistachios
11/10 Wednesday Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
12/10 Thursday Traditional Autumn Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Tiramisu
13/10 Friday Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla Sorrentina
18/10 Wednesday Tradition in a vegetarian key
Menu: Spelt and lentil soup, mashed broad beans and chicory, veg berry tart
18/10 Wednesday Eating with gusto: traditional recipes interpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragù, Spumini of tofu with almonds and fresh spinach, Veg. tart
19/10 Thursday The tradition of central Italy
Menu: Pici cacio e pepe, Saltimbocca alla romana, Fried cream
20/10 Friday First and second courses
Menu: Tagliolini with white rabbit ragù, Pineapple-flavoured turkey bites, Saltimbocca alla romana
24/10 Tuesday Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla Sorrentina
25/10 Wednesday Cooking Fish
Menu: Tuna tartare on avocado sauce, Fresh spaghetti with mussels and basil pesto, Swordfish rolls with sultanas and orange sauce
26/10 Thursday Cooking with Chocolate: Sweet and Savoury
Menu: Cocoa tagliatelle with white meat sauce and fennel, Ravioloni del Plin with cocoa in roast sauce, Chocolate and almond cake with a soft heart
27/10 Friday Aperitifs and Finger food
Menu: Mini rice arancini, Mozzarella in carrozza, Parmesan shortbread barchette with mortadella mousse
31/10 Tuesday Traditional vegetarian cuisine
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream
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