ITALIAN CUISINE
THROUGH TIME AND SPACE
From basic traditional recipes to innovative techniques
About 90 recipes will be learned in this monthly course.
Every day there is a variety on a theme so that you learn about the existence of many ingredients and the possibility of use.
During the course we meet various techniques for different foods. The possibilities also expand for people who already know how to cook.
This intensive program ranges from the recipes of the Italian Regional Tradition, their originality of execution, to the new proposals of presentation and garnish, sometimes substituting ingredients, according to the season and availability, utilizing modern utensils and keeping an eye on the new inventions and techniques.
Ancient recipes will be analysed and re-elaborated according the most recent style and dietary guidelines. You will be “pushed” to create your own interpretations, under the guidance of the teacher.
All kinds of food will be used, with a particular attention to all the foreigner influences on Italian Cuisine throughout the centuries.
The didactic approach is always about “how to do things”.
PROGRAM
1 · PASTA 1 : DRY AND FRESH PASTA
Fresh egg pasta – Flours – The history of pasta:
legend and truth – Cooking the pasta – Meat sauce
Recipes:
Sfrappole with Calamars and Arugola Sauce
Garganelli with Shrimps and Zucchini Sauce
Tagliatelle with Meat Sauce
Orecchiette Pugliesi with Cauliflowers or Broccoli Sauce
2 · BASIC PREPARATIONS
The liquids in cuisine – Pre-preparation in the kitchen: broths, stocks, bisque and quick stock – The rice
Recipes:
Excercise of Shrimps with Shrimps Sauce
Risotto with Scampis or Shrimps
Chicken Velouté Soup
3 · MEAT 1: TRADITIONAL ROASTING AND LOW COOKING
Recipes:
Abbacchio alla Romana
Stuffed Chicken
Vitellina Fricta
Brasato
4 · PASTA 2: STUFFED PASTA
Folding of pasta, stuffing, presentation
from traditional to modern style.
Recipes:
Tortellini in Broth
Agnolotti
Ravioli with Artichoke Filling
5 · FISH 1: HOW TO FILLET THE FISH
Recipes:
Marinated Salmon with Celeriac Soufflé
Sword Fish with Citrus Sauce
Sea Bream with Artichokes
6 · PASTA 3: PASTA MADE WITH DIFFERENT FLOURS
The Gluten – The use of buck wheat, hazelnut, beans.
Recipes:
Pizzoccheri
Hazelnut Pasta with Mushroom Sauce
Marcella’s Pasta and Fagioli
7 · VEGETABLE : THE VEGETABLES ON THE ITALIAN TABLE
Seasonality and nutritional value
Recipes:
Timbale of Eggplant Parmesan
Eggplant Mousse
Minestrone
8 · FISH 2: PRESERVED COD FISH
Baccalà and Stoccafisso: from traditional recipes to foams.
Anchovies and sardines: from Roman Garum to modern finger foods.
Recipes:
Creamy Cod Fish Venezia Style
Cod Fish Vicentina Style
Fried Anchovies
9 · PASTA 4: COLOURED PASTA WITH VEGETABLES
Recipes:
Green Handkerchiefs with Asparagus and Scampis
Black Tagliolini with White Squid
Red Tagliolini with Zucchini and Smoked Cheese
10 · GNOCCHI
Recipes:
Potato Gnocchi with Butter and Sage Sauce “alla Piemontese”
Gnocchi of Beetroot with Saffron Sauce
Pumpkin Gnocchi with Herb Pesto
Chestnut Gnocchi with Mushrooms Sauce
Spinach Dumplings
11 · DESSERT 1: FROM TRADITION TO INNOVATION
Italian Pastry & Bakery
Recipes:
Traditional Cantuccini
Bavarian of Cantuccini
Sebadas
12 · BASIC SAUCES
Sauces and stock: tradition and innovation; Hot and cold sauces;
Tomatoes: How many sauces exist?
Recipes:
Bearnese Sauce
Mayonnaise
Green Sauce
Fusilli with Spicy Tomato Sauce
Hot and Cold Tomato Sauce
13 · MEAT 2: LOW COOKING, ITALIAN CONFIT, GAME MEAT
Salmì and Civet
Recipes:
Carne ‘Ncartata
Hare with Blackberries and Chestnuts
Stewed Wild Boar
14 · OFFALS
Recipes:
Pan Brioche for Patè
Chicken Liver Patè
Florentine Tripe
Fried Brains
15 · ICE CREAM
Ice cream technique
Recipes:
Fiordilatte Ice Cream
Vanilla Ice Cream
Chocolate Ice Cream
Basil Ice Cream
Strawberry Sorbet
16 · SWEET AND SOUR TRADITION 1
Emotion and technique
Recipes:
Caponata
Pork Loin with Licorice
Lobster with Blueberries
17 · AN ITALIAN TYPICAL MENU
Basics on taste
Recipes:
Ravioli with Cheese and Pears (two kinds)
Ida’s Veal Rolls with Peas Florentine Style
Fruit Salad
18 · DESSERT 2: CHOCOLATE
Tempering chocolate
Recipes:
Salted Chocolate Mousse with Raspberry Garnish
Pears and Chocolate Cake
Chocolate Soufflé
19 · SWEET AND SOUR TRADITION 2
Recipes:
Duck Breast in Orange Sauce
Stuffed Pigeon
Guinea Fowl with Grapes
Red Onion Jam
20 · FINGER FOOD
Recipes (optional):
Finger food with a few molecular techniques
Class open to students’ ideas and requests.
CALENDAR
2023
January 9th (2 weeks)
January 30th
March 6th
April 3rd
May 1st
June 12th
July 10th or 17th (2 weeks)
September 4th
October 3rd
November 6th
December 4th (2 weeks)
2024
January 8th
February 5th
March 4th
April 8th
May 14th (2 weeks)
June 3rd
July 1st
September 2nd
October 7th
November 4th
December 9th (2 weeks)
INFO
Schedule
20 lessons divided in 4 weeks
(5 classes per week, Monday-Friday)
Every lesson lasts 3 hours and a half.
Price
CONTACT US FOR INFORMATION
Gigliocooking releases a
Certificate of Attendance
for this course
IMAGE GALLERY
BOOK YOUR COURSE
Information Request
CONTACT US
Gigliocooking
Via del Ghirlandaio 6b
50121 Firenze FI, Italy
Tel: (+39) 055 6147210
Email: info@gigliocooking.com
P.IVA: 05895400488
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