| MONDAY October 11th | 9:30 am (3 ½ h) 2:30 pm (3 h) | 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 Pizza & Gelato Pizza Margherita Focaccia (2 different doughs) Chocolate and vanilla ice cream |
| TUESDAY October 12th | 2:00 pm (3 ½ h) | Vegetable 1 The vegetables on the Italian table. Seasonality and nutritional value. Classic Melanzane alla Parmigiana Eggplant Mousse Minestrone Delicate Lentils Soup |
| WEDNESDAY October 13th | 9:30 (3 ½ h) | 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 October 14th | 9:30 (3 ½ h) 6:00 pm (3 h) | 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 Foods from the new world Potato Gnocchi with pesto Bell peppers Turkey with pomegranate |
| FRIDAY October 15th | 9:30 (3 ½ h) | Gnocchi Potato Gnocchi with butter and sage Fuchsia Gnocchi (with Beet Roots), with saffron sauce Pumpkin Gnocchi with pesto Chestnut Gnocchi with mushrooms Spinach Dumplings Parisienne |
| SATURDAY October 16th | 10:00 (3 h) | Basic Cuisine Crepes |
| SUNDAY October 17th | 10:00 (3 h) | Basic Cuisine Rice and Risotto |