Modular course in three-hour shifts to be held at the central kitchen
– 10 am / 1 pm
– maximum capacity 6/8 people, minimum 2
– 3 recipes per module
– apron and towel
– lesson cookbook
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Modules
MODULE 1
TUSCAN CUISINE
Real Tuscany
-crostini with liver pate1
-pici all’aglione
-Pappa al pomodoro
MODULE 2
SOUPS
The flavors of all time
-Black cabbage boiled
-Spelt and bean soup
-Pasta and chickpeas
MODULE 3
DRY PASTA
Le Stagioni d’Italia
– Spaghetti carbonara
– Rigatoni all’amatriciana
– Orecchiette with turnip tops and breadcrumbs
MODULE 4
EGG PASTA
The tradition
-Ricotta and spinach ravioli with tomato
-Pumpkin tortelli with butter and sage
- Pappardelle pasta with wild boar
MODULE 5
RICE AND RISOTTI
Our risi
-Risi and bisi (vialone nano)
-Saffron risotto (carnaroli)
-Risotto with mushrooms (arborio)
MODULE 6
GNOCCHI
Flavors
– Potato dumplings with pork stew
– Ricotta and spinach gnudi with butter and sage
– Roman-style semolina dumplings
MODULE 7
SECONDS OF MEAT
Not only Tuscan
– Veal Milanese
– Saltimbocca alla romana
– Sangiovese beef fillet
MODULE 8
DESSERTS
The gluttons
– Ricotta and chocolate tart
– Almond cantucci
– Pannacotta with red fruits
MODULE 9
SIMPLY
ITALY
– Spaghetti with tomato and basil
– Tagliatelle with ragu
– Garlic, oil and hot pepper
