Given that we talked about traditional and basic cooking techniques in the previous program,
However, it seems fair to consider them a platform from which to start over to “bite into” the slightly more difficult techniques. Today some techniques are defined as “evolved”, since new technologies are used to perform them. But the physical or chemical principle on which they are based is often very ancient, often older than those that are defined as “common”.
Here are the common methods we have already covered in the Basic Cooking Program:
- BOILING AND STEAMING: to put them in place, you need “pots” to be filled with water and which are heat resistant. This method was conceived after the discovery of the use of iron.
- FRYING – both with little fatty substance (in the French “sautè”: “to jump” in Italian) and with a lot of fatty substance (the classic Italian-style fried)
- ROASTING and GRILLING: certainly the oldest cooking method. The foods were placed directly on the fire or on incandescent stones.
- BRASATO – BRAISED: the food is browned and then finished cooking slowly in a liquid
- STEWED: the food cooks slowly in a sauce and liquid.
- BAKERY. The oldest bread is a kind of pizza made with coarsely ground grains mixed with water, cooked on a stone.
These techniques were developed in the Basic Cooking Course with a series of 16 modules:
The broths and Foundations Fresh Pasta Crepes The Rice The Gnocchi Beef Cuts The Fish Other Meats | The Sauces The Basic Sauces Vegetables Soups All Fried Desserts The Bread Let’s have a party |
In the intermediate course we will deepen the topics already covered, with more elaborate recipes and we will introduce new ones.
These methods, considered more advanced, are often also ancient and in some cases older than those studied so far. We will also have an eye for the ecological question, from the production of food to its waste. We therefore introduce a module on “no waste” food: a topic that will be more fully discussed in the advanced course. These topics will be dealt with in the “modules” dedicated to them. Let’s start with the sweetness
1 CHOCOLATE – 2 lessons
2 SOAPSTONE – 1 lesson
3 NO WASTE – 2 lesson
4 FRESH PASTA 2 – 2 lessons
5 FISH 2 – 2 lessons
6 THE SAUCES 2 – 2 lessons
7 CONFIT – 1 lesson
8 DESSERTS – 1 lessons
9 VEGETABLES – 2 lessons
10 LET’S HAVE A PARTY – 2 lessons
Participants do not need to bring any equipment, knives, aprons or anything else. However, they are kindly requested to come to school with suitable clothing and comfortable shoes.
The school provides the safety devices – mask, disinfectant gel -, aprons, the food that will be used, tools and equipment, a recipe book on which to take notes.
For other information and timetables, please contact:
info@gigliocooking.com
tel 055 6147210