| MONDAY October 4th | 9:30 (3 ½ h) | Fresh Egg Pasta & Sauces – 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 October 5th | 9:30 (3 ½ h) 14:30 (3 h) | Basic Preparations The liquids in the kitchen: broths, stocks, bisque and quick stock – Excercise of shrimps with shrimps sauce – Risotto with Scampis or Shrimps – Chicken velouté soup – Special consommé Stuffed pasta from three regions – Pumpkin tortelli (Lombardia) – Casiumzei – with beetroot (Veneto) – Ravioli spinach and ricotta (Toscana) |
| WEDNESDAY October 6th | 9:30 (3 ½ h) | Meat 1 Traditional roasting and low cooking – Abbacchio alla Romana – Pullus Fusillis – Vitellina Fricta – Brasato |
| THURSDAY October 7th | 9:30 (3 ½ h) 14:30 (3 h) | Pasta 2: Stuffed Pasta 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 – Black risotto – Sword fish Sicilian style – Babà |
| FRIDAY October 8th | 9:30 (3 ½ h) | Fish 1 Practice: how to fillet the fish – Marinated salmon and Celery Soufflé – Tuna Fish Sicilian Style – Sword Fish with Citrus Sauce – Sea Bream with Artichokes |
| SATURDAY October 9th | 14:30 (3 h) | Basic Cuisine Broths and stocks |
| SUNDAY October 10th | 10:00 (3 h) | Basic Cuisine Fresh Egg Pasta |