{"id":1734,"date":"2019-05-09T14:34:00","date_gmt":"2019-05-09T12:34:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/open-classes-calendar-may-13th-19th-2\/"},"modified":"2025-10-03T11:42:11","modified_gmt":"2025-10-03T09:42:11","slug":"open-classes-calendar-may-13th-19th-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/open-classes-calendar-may-13th-19th-2\/","title":{"rendered":"OPEN CLASSES CALENDAR: MAY 13th – 19th"},"content":{"rendered":"\n
MONDAY
May 13th<\/td>		9:30 \u2013 1:00 pm<\/td>Pasta 3 : Pasta Made With Different Flours<\/span><\/strong>:
The use of buck wheat, hazelnut, beans puree<\/em>
Marcella\u2019s Pasta and Fagioli
Soy Lecithin Pasta
Hazelnut Pasta with mushrooms
Pizzoccheri<\/td><\/tr>
TUESDAY
May 14th<\/td>		2:00 \u2013 5:30 pm







6:00 \u2013 9:00 pm<\/td>		Vegetable 1<\/span><\/strong>:
The vegetables on the Italian table. Seasonality and nutritional value.<\/em>
Classic Melanzane alla Parmigiana
Eggplant Mousse
Minestrone
Delicate
Lentils Soup

Stuffed pasta from three regions: <\/strong><\/span>
Pumpkin tortelli (Lombardia) 
Casiumzei \u2013 with beetroot (Veneto) 
Ravioli spinach and ricotta (Toscana)<\/td><\/tr>
WEDNESDAY
May 15th<\/td>		2:00 \u2013 5:30 pm<\/td>Fish 2 : Preserved Cod Fish<\/span><\/strong>:
From traditional recipes to foams; From Roman Garum to modern finger foods<\/em>
Baccal\u00e0 mantecato alla Veneziana
Baccal\u00e0 alla Vicentina
Fried anchovies
Vitel tonne\u2019<\/td><\/tr>
THURSDAY
May 16th<\/td>		2:00 \u2013 5:30 pm<\/td>Coloured Pasta with Vegetables<\/strong>:<\/span>
Green Handkerchiefs with Asparagus and Scampis
Black Taglioni with White Squid
Coffee Tagliatelle with Artichokes
Red Tagliolini with Zucchini and Smoked Cheese<\/td><\/tr>
FRIDAY
May 17th<\/td>		9:30 \u2013 1:00 pm







2:30 \u2013 5:30 pm<\/td>		Gnocchi<\/span><\/strong>:
Potato Gnocchi
Fuchsia Gnocchi with Beet Roots
Pumpkin Gnocchi
Chestnut Gnocchi
Spinach Dumplings
Parisienne


The extraordinary patrimony of regional cuisine:<\/span><\/strong>
Black risotto
Sword fish Sicilian style
Bab\u00e0<\/td><\/tr>
SATURDAY
May 18th<\/td>		<\/td><\/td><\/tr>
SUNDAY
May 19th<\/td>		10:00 \u2013 1:00 pm<\/td>Fun Chocolate Day:<\/span><\/strong>
Chocolate tempering
Ganache Cream
Two lavorations of pralines
Chocolate Truffles<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

MONDAYMay 13th 9:30 \u2013 1:00 pm Pasta 3 : Pasta Made With Different Flours:The use of buck wheat, hazelnut, beans pureeMarcella\u2019s Pasta and FagioliSoy Lecithin PastaHazelnut Pasta with mushroomsPizzoccheri TUESDAYMay 14th 2:00 \u2013 5:30 pm 6:00 \u2013 9:00 pm Vegetable 1:The vegetables on the Italian table. Seasonality and nutritional value.Classic Melanzane alla ParmigianaEggplant MousseMinestroneDelicateLentils Soup Stuffed pasta…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-1734","post","type-post","status-publish","format-standard","hentry","category-calendario"],"acf":[],"yoast_head":"\nOPEN CLASSES CALENDAR: MAY 13th - 19th - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/open-classes-calendar-may-13th-19th-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"OPEN CLASSES CALENDAR: MAY 13th - 19th\" \/>\n<meta property=\"og:description\" content=\"MONDAYMay 13th 9:30 \u2013 1:00 pm Pasta 3 : Pasta Made With Different Flours:The use of buck wheat, hazelnut, beans pureeMarcella\u2019s Pasta and FagioliSoy Lecithin PastaHazelnut Pasta with mushroomsPizzoccheri TUESDAYMay 14th 2:00 \u2013 5:30 pm 6:00 \u2013 9:00 pm Vegetable 1:The vegetables on the Italian table. 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