ITALIAN CUISINE THROUGH TIME AND SPACE
FROM BASIC TRADITIONAL RECIPES TO INNOVATIVE TECHNIQUES
20 lessons - 70 H Total
This program ranges from the recipes of the Italian Regional Tradition, their execution and presentation 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. Student will be pushed to create their own interpretations, under the guidance of the teacher. Modern star chefs will be studied; their recipes will be cooked and compared. All kinds of food will be used, with a particular attention to all the foreigner influences on Italian Cuisine throughout the centuries. All the students will receive the exclusive book, containing the recipes of the course and original lectures, as cuisine is a fundamental part – origin and conclusion – of any culture. Italy, for its particular shape and position in the Mediterranean, has always been a cross-road for people crossing from North to South, or East to West. Just as its culture can be considered a mixture of original roots and beliefs with foreign influences, its cooking style can be regarded as a “fusion cuisine”. The continuous evolution of diet styles is visible in Italy more than anywhere else, also thank to the innate attitude of the Italians to creativity and transformations, to their “esterofilia”, the love for the foreigners, and thank, over all, to their “capacità di arrangiarsi”, that is their ability to utilize what is available and invent a feast with a little more than nothing. Such a human environment makes possible to “make of their own” exotic products and elaborate them in such a way that they seem autochthonous.
The participants will receive the book with the recipes and an apron.
GiglioCooking issues a Certificate of Attendance for this course
- PASTA 1 : DRY AND FRESH PASTA
Lectures: Fresh egg pasta, Flours, The history of pasta: legend and truth, Cooking the pasta, Meat sauce, Making orecchiette Pugliesi, Strutto & Lardo
Recipes: Basic pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); Pasta with mixtures of 00 flour and semolina; Orecchiette pugliesi; Meat sauces; Shrimps and zucchini sauce; Squid and arugola sauce; Orecchiette with cauliflower (or broccoli)
- BASIC PREPARATIONS
Lectures: The liquids in cuisine, Bisque, The rice, How many tomato sauces exist?, Tuscany meets Maine
The pre-preparation in the kitchen: broths, stocks, bisque and quick stock. Lecture.
- MEAT 1 :
Traditional searing and roasting and low cooking.
Traditional nonna’s style low cooking and post modern rare-ness.
Lectures: Roman condiments, The Italian diversities
Recipes: Abbacchio alla romana; Stuffed chicken; Vitellina fricta; Brasato
- PASTA 2 : STUFFED PASTA.
Folding of pasta, stuffing, presentation from traditional to modern style.
Recipes: Tortellini in broth; Agnolotti; Ravioli stuffed with broth gelatine; Ravioli with artichoke filling.
- FISH 1 : HOW TO FILLET THE FISH
Lectures: What characterize my cuisine, The molluscs soup, Cleaning the artichokes
Recipes: Raw fish; Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes
- PASTA 3 : PASTA MADE WITH DIFFERENT FLOURS
Lectures: The Gluten
Recipes: Pizzoccheri; Hazelnut pasta; Beans puree; Traditional pasta and fagioli; Marcella’s pasta and fagioli; Soy lecithin pasta
- VEGETABLE 1
Lectures: Vegetables, Just done
Recipes: Classic melanzane alla parmigiana; Eggplant mousse; Minestrone; Delicate lentil soup
- FISH 2 : PRESERVED COD FISH.
Baccalà and Stoccafisso, from traditional recipes to foams.
Anchovies and sardines: from Roman Garum to modern finger foods.
Lectures: Baccalà & Stoccafisso
Recipes: Baccalà mantecato alla Veneziana; Baccalà alla Vicentina; Fried anchovies; Vitel tonne’
- PASTA 4 : COLOURED PASTA WITH VEGETABLES
Recipes: Green handkerchiefs with asparagus and scampis; Black tagliolini with white squid; Coffee pici with artichokes; Red tagliolini with zucchini and smoked cheese
Lectures: Food and words, Gnocchi, Making gnocchi, Dropping gnocchi, Nettles (Ortica)
Recipes: Potato gnocchi; Gnocchi fuchsia with beet root; Chestnut gnocchi; Spinach dumplings; Parisienne
- DESSERT 1
Lectures: Italian Pastry & Bakery, From tradition to innovation
Recipes: Traditional cantuccini and bavarian of cantuccini; Lecithin cookies and caramelised figs; Sebadas
- BASICS IN THE KITCHEN : Hot And Cold Sauces
Lectures: Sauces: tradition, More sauces: innovation
Recipes: Dry pasta with vegetables; Artichoke Cake; Fried zucchini
- MEAT 2 : low cooking - the Italian confit, game meat.
Lectures: Salmì and Civet. Ex-ducere.
Recipes: Carne ‘ncartata; Hare with blackberries and chestnuts; Wild boar
Lectures: The words in the kitchen, Offals, The tripe: la trippa
Recipes: Chicken liver; Tripe; Pork liver; Brains: Pan brioche
- ICE CREAM
Lectures: Ice cream technique
Recipes: Ice cream; Basil ice cream; Sorbets; Parmigiano ice cream for appetizer
- SWEET AND SOUR TRADITION 1
Lectures: The war on eggplant, Tuscany meets Maine 2
Recipes: Caponata; Pork with liquorice; Lobster with blueberries
- AN ITALIAN TYPICAL MENU
Lectures: Basics on Taste, The typical Italian Menu
The recipes of a Dentist Friend
Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Fruit salad
- DESSERT 2
Lectures: The Jewish in Italy, Fancy sugar, Golden strings, Tempering chocolate
Recipes: Salted chocolate mousse with raspberry garnish; Chocolate mousse with lecithin, Chocolate soufflé
- SWEET AND SOUR TRADITION 2
Recipes: Duck breast in orange sauce with variations; Stuffed pigeon; Guinea fowl with grapes; Sarde in saor
- Lectures: The miracle of the sea urchin
Standardization and individualism: case or necessity?
Recipes: Finger food with a few molecular techniques
CLASS OPEN TO STUDENTS' IDEAS AND REQUESTS.
Please see below: Dates 2018-2019
Every lesson lasts 3 hours and a half
The course can be divided in two sessions of two weeks each: from lesson 1 to 10 and from lesson 11 to 20.
The price of the entire course is 2600 euros per person + 100 euros of enrollment which includes: book with the recipes, apron, certificate of attendance, insurance.
Price for one session (two weeks): 1300 euros per person + 50 of enrollment
Dates 2018January 29th - February 23rd
February 26th - March 23rd
March 26th - April 20th
April 30th - May 25th
June 4th - June 29th
July 2nd - July 27th
September 24th - October 19th
October 22nd- November 16th
Dates 2019January 7th - February 2nd
February 4th - March 1st
March 4th - March 29th
May 6th - May 31st
June 3rd - June 30th
September 2nd - September 27th
September 30th - October 25th
October 28th - November 22nd
For more information or to attend the course, please fill one of the forms below