A Four-Week Culinary Immersion

A complete four-week program exploring the full spectrum of Italian cuisine. With around 90 recipes covered, this intensive course blends hands-on technique with cultural depth, guiding you through the evolution of Italian cooking — from ancient traditions to contemporary creativity.

From basic traditional recipes to innovative techniques, each lesson focuses on a specific theme, allowing you to discover the richness of Italian ingredients and culinary methods. Ancient recipes are revisited with modern interpretations, while Marcella’s teaching philosophy emphasizes learning by doing — so you leave with real skills to recreate and innovate Italian dishes confidently.

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

Week 4
Lesson 16 – Sweet & Sour Tradition I

• Theory: Lobster preparation, eggplant cooking
• Recipes: Caponata – Pork Loin with Licorice – Lobster with Blueberries

Lesson 17 – Italian Typical Menu

• Theory: Taste balance & presentation
• Recipes: Ravioli with Cheese & Pears – Ida’s Veal Rolls with Peas Florentine – Fruit Salad

Lesson 18 – Desserts II

• Theory: Chocolate in pastry making
• Recipes: Salted Chocolate Mousse with Raspberry – Pear & Chocolate Cake – Chocolate Soufflé

Lesson 19 – Sweet & Sour Tradition II

• Theory: Pigeon & duck techniques
• Recipes: Duck Breast in Orange Sauce – Stuffed Pigeon – Guinea Fowl with Grapes – Red Onion Jam

Lesson 20 – Finger Food

• Theory: Small bites, molecular techniques
• Recipes: Creative finger foods, open to students’ ideas

Course Details:

Duration: 4 consecutive weeks, starting the first Monday of every month (daily at 2:00 pm, approx. 3.5 hours per lesson; occasional schedule exceptions will be communicated)
Format: 20 lessons, 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.

A comprehensive 400-page cookbook written by Marcella and pubblished by Gigliocooking, based on this course, is also available for purchase at the school, offering deeper insights into techniques, philosophy, and recipes.

Pricing:

Total cost: €3100 per person
Includes enrollment, all lessons, materials, meals, and extras listed above
Booking: €900 deposit to reserve your spot; balance due upon arrival at the school