Italian Cuisine: Weeks 1 & 2

Discover the first two weeks of this monthly masterclass, exploring pasta, meats, vegetables, fish, and gnocchi across approximately 10 lessons. This program blends culinary traditions with modern techniques, helping you build skills and confidence in the kitchen.

Program Overview

Week 1
Lesson 1 – Pasta I: Dry & Fresh Pasta

• Theory: Egg pasta & types of flour
• Recipes: Sfrappole with Calamars – Garganelli with Shrimps – Tagliatelle with Meat Sauce – Orecchiette with Broccoli

Lesson 2 – Basic Preparations: The Liquids in Cuisine

• Theory: Stocks & rice
• Recipes: Shrimp Exercises – Risotto with Scampi – Chicken Velouté Soup

Lesson 3 – Meat I: Traditional Roasting & Low Cooking

• Theory: Ancient vs modern techniques
• Recipes: Lamb Roman Style – Stuffed Chicken – Vitellina Fricta – Brasato

Lesson 4 – Pasta II: Stuffed Pasta

• Theory: Folding and filling techniques
• Recipes: Tortellini in Broth – Agnolotti – Ravioli with Artichokes

Lesson 5 – Fish I: How to Fillet Fish

• Theory: Anisakis – Textures of fish
• Recipes: Marinated Salmon with Celeriac Soufflé – Swordfish with Citrus Sauce – Sea Bream with Artichokes

Week 2
Lesson 6 – Pasta III: Pasta with Different Flours

• Theory: Gluten, buckwheat, hazelnut, beans
• Recipes: Pizzoccheri – Hazelnut Pasta with Mushroom Sauce – Pasta e Fagioli

Lesson 7 – Vegetables: Italian Table & Soups

• Theory: Seasonality, nutrition, cooking methods
• Recipes: Eggplant Timbale – Eggplant Mousse – Minestrone

Lesson 8 – Fish II: Preserved Fish

• Theory: Baccalà, stoccafisso, anchovies, sardines
• Recipes: Baccalà Mantecato alla Veneziana – Baccalà alla Vicentina – Fried Anchovies

Lesson 9 – Pasta IV: Colored Pasta with Vegetables

• Theory: White flours & semola, squid cleaning
• Recipes: Green Handkerchiefs with Asparagus & Scampi – Black Tagliolini with White Squid Sauce – Red Tagliolini with Zucchini & Smoked Cheese

Lesson 10 – Gnocchi

• Theory: Different methods of making gnocchi
• Recipes: Potato Gnocchi Piemontese – Beetroot Gnocchi with Saffron – Pumpkin Gnocchi with Pesto – Chestnut Gnocchi with Mushroom Sauce – Spinach Dumplings

Course Details:

Duration: 2 consecutive weeks (10 lessons, daily at 2:00 pm, approx. 3.5 hours per lesson)
Format: Fully hands-on, small groups (max 5–6 participants), guided step by step by the Chef

Included:

• Printed recipe booklet
• Use of all materials and ingredients
• Tasting of prepared dishes with water and wine
• Cloth apron with the school’s logo
• Certificate of attendance
• Insurance coverage

At the end of each session, participants gather around the table to enjoy what they’ve cooked together — sharing food, stories, and the Italian way of life.

Pricing:

Total cost: €1.550 per person
Includes enrollment, all lessons, materials, meals, and extras listed above
Booking: €550 Deposit required to reserve your spot; balance due upon arrival at the school