{"id":5675,"date":"2021-10-02T16:32:27","date_gmt":"2021-10-02T14:32:27","guid":{"rendered":"https:\/\/gc.dotflorence.com\/open-classes-schedule-october-1-week-2\/"},"modified":"2025-10-03T11:48:00","modified_gmt":"2025-10-03T09:48:00","slug":"open-classes-schedule-october-1-week-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/open-classes-schedule-october-1-week-2\/","title":{"rendered":"OPEN CLASSES SCHEDULE OCTOBER – 1\u00b0 week"},"content":{"rendered":"\n

<\/p>\n\n\n\n

MONDAY
October 4th <\/td>		9:30
(3 \u00bd h)             <\/td>		 Fresh Egg Pasta & Sauces<\/strong>
– Sfrappole with calamars and arugola
– Garganelli with shrimps and zucchini
– Tagliatelle with meat sauce
– Orecchiette emiliane with bolognese
– Orecchiette pugliesi with broccoli or cauliflowers
<\/td><\/tr>
TUESDAY
October 5th <\/td>		9:30
(3 \u00bd h)          



14:30
(3 h) <\/td>		Basic Preparations<\/strong>
The liquids in the kitchen: broths, stocks, bisque and quick stock<\/em>
– Excercise of shrimps with shrimps sauce
– Risotto with Scampis or Shrimps
– Chicken velout\u00e9 soup
– Special consomm\u00e9

Stuffed pasta from three regions<\/strong>
– Pumpkin tortelli (Lombardia)
– Casiumzei \u2013 with beetroot (Veneto)
– Ravioli spinach and ricotta (Toscana)
  <\/td><\/tr>
  WEDNESDAY
October 6th <\/td>		9:30
(3 \u00bd h)       <\/td>		Meat 1 <\/strong>
Traditional roasting and low cooking<\/em>
– Abbacchio alla Romana
– Pullus Fusillis
– Vitellina Fricta
– Brasato
<\/td><\/tr>
  THURSDAY
October 7th <\/td>		9:30
(3 \u00bd h)




14:30
(3 h) <\/td>		Pasta 2: Stuffed Pasta<\/strong>
Folding of Pasta, stuffing, presentation from traditional to modern style
– Ravioli with Artichoke
– Ravioli Stuffed with Broth Gelatin
– Tortellini
– Agnolotti

The extraordinary patrimony of regional cuisine<\/strong>
– Black risotto
– Sword fish Sicilian style
– Bab\u00e0
<\/td><\/tr>
FRIDAY
October 8th <\/td>		9:30
(3 \u00bd h)     <\/td>		Fish 1<\/strong>
Practice: how to fillet the fish<\/em>
– Marinated salmon and Celery Souffl\u00e9
– Tuna Fish Sicilian Style
– Sword Fish with Citrus Sauce
– Sea Bream with Artichokes
<\/td><\/tr>
SATURDAY
October 9th <\/td>		14:30
(3 h)
<\/td>		Basic Cuisine<\/strong>
Broths and stocks <\/em>   <\/td><\/tr>
SUNDAY
October 10th <\/td>		10:00
(3 h)
<\/td>		Basic Cuisine<\/strong>
Fresh Egg Pasta <\/em>  <\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

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