Program: 5 lessons at Il Giglio Cooking School in Florence
Monday – Friday, 02:30 – 05:30 pm
Price is 500 euros. Adjustments on lasting time are possible on request (see below).
Adjustment on schedule are possible.
Every day of the week is voted to a meal course, spacing from ancient to new ones: Primi Piatti on Monday; Meat and poultry on Tuesday; Fish on Wednesday; Desserts on Thursday Only the last day, Friday, a complete meal is performed, chosen by the student between the ones offered by the school. At the end, all the participants will taste and evaluate their preparations.
The students attending the full course will receive apron and exclusive book.
Monday: Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce;
Tuesday: Meat and poultry: Thrush with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust;
Wednesday: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup);
Thursday: Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino (January); Fresh fruit tart ( in summer); Roasted Chestnuts – Boiled Chestnuts - Candy chestnuts with sweet wine ( in fall); Ricciarelli ( December);
Friday: a complete Italian Menu ( The participants would agree on the choice between one of the following menus ):
Thin chickpeas pie with rosemary and black pepper
Liver terrine with apples and pistachios
Spoinach and ricotta ravioli
Guinea fowl with pomegranate
Marcella’s apple pie
Croutons with mixed vegetables
Chick peas puree with radicchio
Pork fillet with mushrooms
PRICE: 500 EUROS