MONDAY November 1st
9:30 (3 ½ h) – Dry and Fresh Pasta
- Sfrappole with calamars and arugola
- Garganelli with shrimps and zucchini
- Tagliatelle with meat sauce
- Orecchiette emiliane with bolognese
- Orecchiette pugliesi with broccoli or cauliflowers
TUESDAY November 2nd
9:30 (3 ½ h) – Basic preparations
- Excercise of shrimps with shrimps sauce
- Risotto with Scampis or Shrimps
- Chicken velouté soup
- Special consommé
14:30 (3 h) –Mediterranean freshness
- Linguine with lemon and ginger
- Fried anchovies and vegetables
- Lemon sorbet
WEDNESDAY November 3rd
14:00 (3 ½ h) – Meat 1: Traditional roasting and low cooking
- Abbacchio alla Romana
- Pullus Fusillis
- Vitellina Fricta
- Brasato
THURSDAY November 4th
9:30 (3 ½ h) – Pasta 2: Stuffed Pasta
- Ravioli with Artichoke
- Ravioli Stuffed with Broth Gelatin
- Tortellini
- Agnolotti
14:30 (3 h) –The Tuscan table
- Pappa al pomodoro
- Polpettone
- Zuppa Inglese
FRIDAY November 5th
9:30 (3 ½ h) – Fish 1
- Marinated salmon and Celery Soufflé
- Tuna Fish Sicilian Style
- Sword Fish with Citrus Sauce
- Sea Bream with Artichokes
SATURDAY November 6th
10:00 (3 h) – Basic Cuisine: The Rice
- Risotto with aromatic herbs
- Risotto with violets
- Risotto with mushroom and carob
- Pork in white wine with apple risotto
- Japanese rice
- Venere rice with fish, thyme and green cream