{"id":5774,"date":"2021-10-13T11:03:00","date_gmt":"2021-10-13T09:03:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/open-classes-schedule-october-3-week-2\/"},"modified":"2025-10-03T11:48:07","modified_gmt":"2025-10-03T09:48:07","slug":"open-classes-schedule-october-3-week-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/open-classes-schedule-october-3-week-2\/","title":{"rendered":"CALENDARIO DELLE CLASSI APERTE OTTOBRE – 3\u00b0 SETTIMANA"},"content":{"rendered":"\n

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

LUNED\u00ec
18 ottobre <\/td>		 9:30
(3 \u00bd h) \u00a0 \u00a0 \u00a0 \u00a0 <\/td>		Dessert 1<\/strong>
Cantuccini tradizionali
Bavarese di cantuccini
Biscotti di lecitina
Sebadas <\/em> <\/td><\/tr>
MARTED\u00ec
19 ottobre <\/td>		 9:30
(3 \u00bd h)







14:30
(3 h) \u00a0 <\/td>		Verdure 2<\/strong>
Salse calde e fredde
Salsa bernese
Salmoriglio
Maionese
Salsa verde
Fusilli con due diverse salse di pomodoro
Salsa di avocado
Salsa di melanzane<\/em>

Pasta fresca: l\u2019impasto e la forma<\/strong>
Lasagne
Dolce all\u2019olio di oliva con caramello al vino \u00a0<\/em><\/td><\/tr>
MERCOLED\u00ec
20 ottobre <\/td>		 9:30
(3 \u00bd h)



14:30
(3 h) \u00a0 \u00a0 <\/td>		Carne 2<\/strong>
Cucina a bassa temperatura, confit italiano, carne di selvaggina
Carne \u2018Ncartata
Lepre con more e castagne
Cinghiale in umido

Le basi della dieta mediterranea. Menu di pesce:<\/strong>
Pesce crudo al limone e ginger (spiegazione dell\u2019Anisakis)
Spaghetti alle vongole e zucchine
Crepes di castagne ripiene di ricotta con miele <\/em> <\/td><\/tr>
GIOVED\u00ec
21 ottobre <\/td>		9:30
(3 \u00bd h) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/td>		Frattaglie<\/strong>
Pat\u00e9 di fegatini di pollo
Trippa
Fegatelli di maiale
Cervello fritto
Pan brioche <\/em> <\/td><\/tr>
VENERD\u00ec
22 ottobre <\/td>		9:30
(3 \u00bd h) \u00a0 \u00a0 <\/td>		Gelato: la tecnica<\/strong>
Gelato al fiordilatte
Gelato al basilico
Sorbetto alle fragole
Gelato al parmigiano \u00a0 <\/em><\/td><\/tr>
SABATO
23 ottobre <\/td>		10:00
(3 h) <\/td>		Cucina di Base<\/strong> \u00a0 <\/td><\/tr>
DOMENICA
24 ottobre <\/td>		10:00
(6 h) <\/td>		Pasticceria da colazione italiana<\/strong>
Puff pastry
Brioche dough
Eggwash for danish pastries
Syrup for brushing
Cream and raisins rolls
Pastry cream
Danish pastries
Croissant
Italian \u201ccornetto\u201d \u00a0 <\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

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