Italian Cuisine: Weeks 1–3

Experience three weeks of this intensive masterclass, covering around 15 lessons and more than 60 recipes. From pasta, meats, and fish to vegetables, sauces, offals, desserts, and ice creams — this program offers an in-depth culinary journey through Italian cuisine.

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

Week 3
Lesson 11 – Desserts I: Tradition to Innovation

• Theory: Dough, frying, tempering eggs
• Recipes: Traditional Cantuccini – Bavarian of Cantuccini – Sebadas

Lesson 12 – Basic Sauces: Hot & Cold Sauces

• Theory: Emulsions, tomato sauces
• Recipes: Béarnaise – Mayonnaise – Green Sauce (with fish) – Tomato Sauce with Hot & Cold Oil

Lesson 13 – Meat II: Low Cooking & Game Meat

• Theory: Salmì, civet, Italian confit
• Recipes: Carne ‘Ncartata – Hare with Blackberries & Chestnuts – Stewed Wild Boar

Lesson 14 – Offals

• Theory: How to cook offals, bread leavening techniques
• Recipes: Chicken Liver Paté – Tripe – Fried Brains – Pan Brioche

Lesson 15 – Ice Cream

• Theory: Egg pasteurization, ice cream bases
• Recipes: Fiordilatte & Vanilla – Chocolate & Hazelnut/Pistachio – Basil – Strawberry Sorbet

Course Details:

Duration: 3 consecutive weeks (15 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: €2,325 per person
Includes enrollment, all lessons, materials, meals, and extras listed above
Booking: €775 Deposit required to reserve your spot; balance due upon arrival at the school