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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: 2900 euros.
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Tuesdays
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Wednesdays
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Thursdays
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02:00-05:00
pm
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Italian cuisine in space and in time
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Seasonality of the Italian regions
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Tuscany and its dishes
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The participants will receive the booklets of the courses and the apron.
PROGRAM:
ITALIAN CUISINE THROUGH SPACE AND TIME (version for the three months program)
SYLLABUS
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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 : PASTA MADE WITH DIFFERENT FLOURS:
LESSON 7
VEGETABLES
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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.
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THE SEASONALITY OF THE ITALIAN REGIONS
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SPRING TRIMESTER:
JANUARY
FEBRAURY
MARCH
APRIL
MAY
JUNE
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FALL TRIMESTER:
JULY
AUGUST
SEPTMBER
OCTOBER
NOVEMBER
DECEMBER
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SPRING SYLLABUS (for three month program)
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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
APRIL
Lesson 6: …………………………………….
Braided bread with hard boiled eggs
Lamb with rosemary
Flavoured baby artichokes
Savarin with fresh fruit
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Lesson 7: …………………………………….
Fresh fava beans and Baccellone cheese
Risotto with 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 with 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
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FALL SYLLABUS (for the three month program)
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JULY
Lesson 1:………………………………………
Tagliolini with pumpkin flowers
Chicken with bell peppers
Peaches in syrup
AUGUST
Lesson 2:………………………………………
Water Sangria
Finger foods: Figs, walnuts, Provolone cheese
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
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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
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TUSCANY AND ITS DISHES (for the three months program)
INDEX OF THE BOOK
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LIST OF THE RECIPES
TESTAROLI AL PESTO………………….
LASAGNE BASTARDE DELLA LUNIGIANA………………………………
AGNELLO DI ZERI………………………
PICI COL RAGU DI SALSICCIA DI CINTA……………………………………..
RICCIARELLI…………………………….
TORTELLI DI PATATE…………………
BACCALA’ ALLA MUGELLANA…….
ROSTICCIANA ALLA MUGELLANA..
ROSTICCIANA GLASSATA AL MIELE CON PATATE CROCCANTI…………..
ZUPPA DI FUNGHI E CARCIOFI (fall)..
ACQUACOTTA MAREMMANA (spring version)……………………………………
ZUPPA DI FUNGHI ( Late fall version of Acquacotta)……………………………..
VEGETABLES AND EGG SOUP (Acquacotta)………………………………
PAN COTTO……………………………...
TRABACCOLARA………………………
SCARPACCIA……………………………
RISOTTO COL BURISTO………………
ZUPPA DI FUNGHI TARDIVI E CASTAGNE (fall)……………………….
NECCI CON LA RICOTTA……………
STINCO DI MAIALE CON MIELE DI CASTAGNO…………………………….
CAPPONE CON LE CASTAGNE (fall)..
PAPPA COL POMODORO DELLA VAL DI CHIANA (summer)……………………
OCA IN UMIDO…………………………
FOCACCIA COI CICCIOLI…………….
PAPPARDELLE CON LA LEPRE (hunting season)…………………………………….
CACIUCCO……………………………….
SCAMPI CON PATATE E TARTUFI……
MARZIPANE……………………………..
PIZZA NERA…………………………….
PIZZA ATOMICA………………………..
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SCHIACCIA BRIACA……………………
ZUPPA PAVESE………………………….
BIANCANEVE……………………………
IL TEGAMACCIO……………………….
RIBOLLITA………………………………
PICI CON ACCIUGHE E BRICIOLE DI PANE……………………………………
FARAONA CON LA MELAGRANA (fall-winter)……………………………………...
PERSIMMON CAKE (fall)……………….
INSALATA DI CARCIOFI E TARTUFO (fall)………………………………………..
CONIGLIO NEL COCCIO (fall)………….
INSALATA DI BOTTARGA……………...
PALAMITA SOTT’OLIO…………………
SPAGHETTI CON LA BOTTARGA…….
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, Sorana: 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
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