Italian Cuisine: Week 1

Step into the world of Italian cuisine with a complete first-week program that blends hands-on technique with cultural depth. This immersion guides you through pasta, basic preparations, meats, stuffed pasta, and fish, giving you a strong foundation in both tradition and innovation.

Program Overview:

Lesson 1 – Pasta I: Dry and 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

Course Details:

Duration: 1 week (5 consecutive days, 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: €775 per person
Includes enrollment, all lessons, materials, meals, and extras listed above
Booking: €200 Deposit required to reserve your spot; balance due upon arrival at the school