Alessandro de Cesaris is a master dairyman attentive to technique and the choice of raw materials. Alessandro buys milk, both sheep and cow, from shepherds and small breeders in the province of Siena, of those who have few animals. He goes there in person, with the food cans, has a chat with his farmer friends, they eat something together and then comes back with his fragrant milk. This is one of the reasons that make me appreciate Alessandro: it coincides with GiglioCooking’s food philosophy.
Another reason is his seriousness, his study of techniques and his generosity in teaching them.
Yet another reason is the correspondence with another philosophy of GiglioCooking, namely the preservation of the past and respect for tradition with an eye to the evolution of both technology and taste.
Yet another reason is the correspondence with another philosophy of GiglioCooking, namely the preservation of the past and respect for tradition with an eye to the evolution of both technology and taste.
Here are his links and at the end of February there will be lessons at GiglioCooking with this fantastic teacher.
Alessandro teaches for both the amateur and the professional who wants to start a dairy business.
The courses are of two types:
BASIC COURSE OF DAIRY
Summary of the program:
1.Conoscenza
dei vari tipi di latte struttura e tipologia di allevamento e
classificazione l’uso del caglio e dei fermenti lattici. Tecniche
base per produrre formaggi e derivati.
2 Classificazione dei
diversi tipi di formaggi,dalle paste filate,paste crude, paste cotte.
1. Knowledge of the various types of milk structure and type of farming and classification of the use of rennet and lactic ferments. Basic techniques for producing cheeses and derivatives.
2 Classification of different types of cheeses, from pasta filata, raw pasta, cooked paste.
The students will learn the basics of milk processing with the production of fresh cheese (primo sale in various aromas, soft Caciotta and ricotta) .At the end of the course the students will receive a technical sheet with the procedures to replicate what they learned in the basic course.
The courses will not take place with less than 6 participants
The maximum limit per class is 10 people
Students will be directly involved in the preparations.
Participants receive technical data sheets and recipe books, as well as contacts to get dairy materials and milk.
There will be a final tasting with small surprises and delivery of certificates of participation in the course.
The course consists of two lessons of 4 hours each.
Saturday 20 and Sunday 21 February 2021, from 2:00 pm to 6:00 pm
Price 180 euros
ADVANCED (PROFESSIONAL) DAIRY COURSE
Summary of the program:
1. Knowledge and processing of milk with equipment for producing cheese. Basic technique for making cheese. (A lesson, first salt processing) 1
2.The pasta filata, types, temperatures, ferments; conservation of mozzarella and caciocavallo. (Two lessons 1st mozzarella 2nd caciocavallo and ricotta production)
3. Semi-aged cheeses; processing and flavoring technique of Belpaese type caciotta (a lesson with the production of caciotta and ricotta)
4. Processing of the Canestrato; how to obtain a by-product of the cheese with the purge whey of the curd obtaining * Ricotta.
* ricotta will also be produced during the caciocavallo and Belpaese caciotta lessons.
The courses will not take place with less than 6 participants
The maximum limit per class is 10 people
Students will be directly involved in the preparations.
Participants receive technical data sheets and recipe books, as well as contacts to get dairy materials and milk.
The course consists of two lessons of 4 hours each.
Saturday 27 and Sunday 28 February 2021, from 2:00 pm to 6:00 pm
Price 200 euros
Reservations are open until February 12, 2021.
For more information please contact info@gigliocooking.com
Marcella Ansaldo