| MONDAY May 13th | 9:30 – 1:00 pm | Pasta 3 : Pasta Made With Different Flours: The use of buck wheat, hazelnut, beans puree Marcella’s Pasta and Fagioli Soy Lecithin Pasta Hazelnut Pasta with mushrooms Pizzoccheri |
| TUESDAY May 14th | 2:00 – 5:30 pm 6:00 – 9:00 pm | Vegetable 1: The vegetables on the Italian table. Seasonality and nutritional value. Classic Melanzane alla Parmigiana Eggplant Mousse Minestrone Delicate Lentils Soup Stuffed pasta from three regions: Pumpkin tortelli (Lombardia) Casiumzei – with beetroot (Veneto) Ravioli spinach and ricotta (Toscana) |
| WEDNESDAY May 15th | 2:00 – 5:30 pm | Fish 2 : Preserved Cod Fish: From traditional recipes to foams; From Roman Garum to modern finger foods Baccalà mantecato alla Veneziana Baccalà alla Vicentina Fried anchovies Vitel tonne’ |
| THURSDAY May 16th | 2:00 – 5:30 pm | Coloured Pasta with Vegetables: Green Handkerchiefs with Asparagus and Scampis Black Taglioni with White Squid Coffee Tagliatelle with Artichokes Red Tagliolini with Zucchini and Smoked Cheese |
| FRIDAY May 17th | 9:30 – 1:00 pm 2:30 – 5:30 pm | Gnocchi: Potato Gnocchi Fuchsia Gnocchi with Beet Roots Pumpkin Gnocchi Chestnut Gnocchi Spinach Dumplings Parisienne The extraordinary patrimony of regional cuisine: Black risotto Sword fish Sicilian style Babà |
| SATURDAY May 18th | ||
| SUNDAY May 19th | 10:00 – 1:00 pm | Fun Chocolate Day: Chocolate tempering Ganache Cream Two lavorations of pralines Chocolate Truffles |