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 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