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Overview on italian cuisine PDF  | Print |  E-mail
Written by Marcella   
Saturday, 14 November 2009 12:00

 

THREE MONTHS PROGRAM 

OVERVIEW ON ITALIAN CUISINE

 

This program lasts twelve weeks, with two sessions every year, in spring and fall.
The total lasting is 81 days; no permit of staying is needed.
It includes three courses, one class every week for each of them.
Every class last 3 hours, for a total of 36 hours each course and 108 hours the full program.
The matters – and title of the courses – are:
THE ITALIAN CUISINE THROUGH THE TIME AND THE SPACE (partial) 12 lessons
THE SEASONALITY OF THE ITALIAN REGIONS – 12 lessons ( there are two different courses for this matter, depending on season)
TUSCANY AND ITS DISHES -  VIRTUAL TRAVEL IN THE UNKNOWN TUSCANY – 12 lessons

 

Description:

The three matters all together give a good overview upon the wide Italian cuisine.

The course ITALIAN CUISINE IN SPACE AND TIME is about the evolution of techniques and instruments, introduction of foreigner foods in Italy and their assimilation in traditional recipes, about the change of tastes and about how some recipes can be reproduced far for their place of birth.

The course SEASONALITY OF THE ITALIAN REGIONS space through the Italian territory month after month, about the importance of “fresh, seasonal, local” with health, nutritional and even politic implications. Two different courses, for Spring and Fall.

The course TUSCANY AND ITS DISHES analyses the different micro-cosmos  of Tuscany: mountains, sea coast, islands and not only the rolling hills with singles cypress or a tower on top. Tuscany is the heart of Italy, the birth place of Italian language and encloses many different culinary traditions in it. Have a good journey!

Cost of the program: 3400 euros

The participants will receive the booklets of the courses and the apron 

 

 
Tuesdays
 
Wednesdays
 
Thursdays
 
   02:00-05:00
          pm
  1
ITALIAN CUISINE THROUGH SPACE AND TIME
  2
SEASONALITY OF THE ITALIAN REGIONS
 
TUSCANY AND ITS DISHES

 

 

1) ITALIAN CUISINE THROUGH SPACE AND TIME (version for the three months program)

LESSON 1. Pasta 1. Dry and fresh pasta
LESSON 2. Basic preparations
LESSON 3. Pasta 2: Stuffed pasta
LESSON 4. Fish 1
LESSON 5. Meat 1
LESSON 6. Pasta 3: Different flours
LESSON 7. Vegetables
LESSON 8. Fish 2: Preserved cod fish
LESSON 9. Pasta 4: Coloured pasta
LESSON 10. Gnocchi
LESSON 11. Dessert
LESSON 12. Meat 2
LESSON 13. Ice cream 1

The course includes 12 lessons. The last lesson depends on season and can be chosen between lesson 12 or 13

 

 

2) THE SEASONALITY OF THE ITALIAN REGIONS  

 SPRING TRIMESTER:
JANUARY
FEBRAURY
MARCH
APRIL
MAY
JUNE
 FALL TRIMESTER: 
JULY
AUGUST
SEPTMBER
OCTOBER
NOVEMBER
DECEMBER
 

JANUARY

LESSON 1. Barley and beans soup
                    Wild boar in sweet and sour sauce
                    Orange mousse with crispy waffle
LESSON 2. Gnoche da ciadin
                    Erbazzone dolce
                    Orange cake

 

FEBRUARY

LESSON 3. Finger food: Mussels and fennel
                    Cappon Magro
                    Friters with pastry cream
LESSON 4. Fried dragonflies
                    Linguine with mantis shrimps
                    Big shrimps with green tea
                    Cicerchiata

 

MARCH

LESSON 5. Fileja con broccoli e ‘anduja
                   Fried lamb
                   Fried artichokes
                   Fried vegetables
                   Milk tender dumplings
LESSON 6. Braided bread with hard boiled eggs
                   Lamb with rosemary
                   Flavoured baby artichokes
                   Savarin with fresh fruit

 

APRIL

LESSON 7. Fresh fava beans and Baccellone
                    Risotto: asparagus and goat cheese
                    Fish with fennel bulb
                    Pastiera
LESSON 8. Soup of spring
                     Rabbit saddle in rosemary crust
                     Strawberry sherbet

 

MAY

LESSON 9. Quail eggs, smoked salmon, salad
                   Crepes: Fossa cheese and fava puree
                   Chicken breast rolls with anchovies
                   Strawberries with balsamic sauce
LESSON 10. Farfalle with spring scents
                      Fried anchovies
                      Mark and Tracy salad
                      Bavarian of apricots
                      Pastry cream Frangipane

 

JUNE

LESSON 11. Eggplant caviar
                      Snails for Saint John day
                      Quiche of leeks
                      Fresh fruit as dessert
LESSON 12. Zucchini salad
                      Penne with bell peppers
                      Veal rolls with asparagus
                      Crostata of sour cherries

 

 

 JULY

LESSON 1. Tagliolini with pumpkin flowers
                   Chicken with bell peppers
                   Peaches in syrup

 

AUGUST

LESSON 2. Water Sangria
                   Finger foods: Figs, walnuts, provolone
                   Soles with pear sauce
                   Fig and vanilla ice cream with honey
                   Pommarola
                   Bottled peeled tomatoes

 

SEPTEMBER

LESSON 3. Finger food: Grapes with smoked bacon
                   Rigatoni con le melanzane
                   Pesce all’acqua pazza
                   Mazarizi
LESSON 4. Zucchini flan
                   Pasta with little clams (pavarazze)
                   Stuffed calamaris with Pecorino cheese
                   Figs tart with pastry cream

 

OCTOBER

LESSON 5. Speck and cabbage little cakes
                   Barley and mushrooms soup
                   Rabbit in wine sauce with pearl onions
                   Olive oil cake
LESSON 6. Pomegranate aperitif
                   Stioji – snails
                   Polenta
                   Veal morsels with Porcini mushrooms
                   Pumpkin ice cream

 

NOVEMBER

LESSON 7. Finger food: Speck and persimmon
                    Rice with frogs
                    Roast beef with chestnuts
                    Crème caramel with apples
LESSON 8. Aperitif: Ginger drink
                    Fried soft shell crabs
                    Crepes with radicchio
                    Veal with nuts crust
                    Mont Blanc
LESSON 9. Persimmon and orange salad
                    Rice with truffles
                    Pork leg Maremma style
                    Rapini
                    Dessert of cornucopias with radicchio foam

 

DECEMBER

LESSON 10. Eggs with truffle
                      Casiumzei Ampezzani
                      Stuffed Capon
                      Ricciarelli
LESSON 11. Winter appetizer
                       Pork loin with orange sauce
                       Braised fennel
                       Christmas log
LESSON 12. Carciofi ripieni
                       Polenta taragna
                       Venisson in civet
                       Panforte 

 

 

3) TUSCANY AND ITS DISHES

CHAPTERS:

1 - Lunigiana: Etruscan Formaggio di Luni; the Via Francigena; Testaroli
2 – Siena and the country side: Ricciarelli for Christmas; Pici with Maiale di Cinta
3 - Mugello: Tortelli con le patate
4 - Maremma: Acquacotta and its uncountable versions
5 - Chianti: cheese, wine, olive oil
6 - Versilia: the place of Carnival
7 - Garfagnana: chestnuts, mushrooms and Nativity scenes
8 - Casentino: the mountain land of honey
9 - Val di Chiana: the Chianina cow race and Bistecca Fiorentina
10 - Monte Amiata and the thermal baths
11 - Livorno and its fishermen fleet
12 - The seven pearls of the Tuscan arcipelague
13 - Pitigliano, Sovana, Sorano: the most ancient Jewish community
14 - Chiusi and the Etruscans
15 - Firenze, the birth place of Renaissance
16 - San Miniato and its truffles
17 - Argentario 

 

Last Updated on Wednesday, 21 January 2015 16:41
 

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