This is a course for elementary and middle school children, which arises from the need to “run for cover”.
The technological progress (and not human evolution) has led us to a lifestyle in which the rituals of tradition, first of all being at the table, are missing, replaced by advertised snacks. The consequences are various: in this course we will try to analyze those on the health and ecological system of the planet.
Eating healthy is an act of responsibility towards our body and towards the planet.
The topics covered in this course are nutrition – micro and macro nutrients, their intake and metabolism, their function -, the traditional Italian diet; intensive cultivation and breeding, what seasonality means.
The program consists of six mini-courses of two lessons each, each divided into a theoretical and a practical part. During the practice the children will be involved in the preparation of dishes, refining their manual skills and improving the recognition of raw materials and their quality through sensory perceptions. The students, under the guidance and observation of the chef, will cook dishes related to the theoretical explanation and will evaluate the final result.
Lessons take place at GiglioCooking in Via del Ghirlandaio 6 b, in Florence; they are held twice a week, on Saturdays and Sundays, in order not to interfere with the children’s school, for 6 consecutive weeks in the afternoon from 15:00 to 18:00
The complete program consists of 6 modules of two lessons each
For each module, students will receive a booklet with readings and recipes.
Book 1 – Personal taste
Recipes:
- Gnudi – spinach and ricotta balls – butter and sage
- Arista Toscana alla liquirizia – Pork loin with licorice
- Finocchio stufato – braised fennel
- Vellutata verde – Green velvety soup
- Bocconcino di vitellone e frutti di bosco – Beff morsels with berries
- Verdure invernali al forno – Baked winter vegetables
Book 2 – The reduction of waste and the increase of flavor
Recipes
- Gamberi al vapore in salsa di gamberi – Steamed shrimps with shrimp sauce
- Cozze gratinate – Mussels “gratin”
- I liquidi in cucina – The liquids in the kitchen
- Vellutata di pollo – Chicken velvety soup
- Agnello in crosta di mandorle ed erbe con salsa di vin santo – Lamb in almond crust and sweet wine sauce
Book 3 – Intensive crops and breeding and seasonality
Recipes:
- Risotto integrale alle erbe aromatiche – Whole rice with aromatic herbs
- Coscette di pollo aromatiche – Aromatic Chicken legs
- Fagiolini lessi – Green beans
- Mousse di melanzana – Eggplant mousse
- Crema di zucca e cioccolato – Pumpkin cream and chocolate
- Torta di mele e pane – Apple and bread cake
Book 4 – Micro e Macro nutrients; Carbohydrates and Fats
Recipes
- Fresh pasta; hard and tender wheat; the development of gluten
- Tagliatelle e la salsa di pomodoro – Tagliatelle and tomato sauce
- Pici con le briciole di pane – Pici with crispy bread crumbs
- Cannoli Siciliani
- Budino dolce di riso alla Fiorentina – Sweet rice pudding Florence style
Book 5 – Micro e Macro nutrients; Proteins; Vitamins and mineral salts
Recipes
- Pizza di quinoa e anacardi – Pizza of quinoa and cashew
- Pasta e fagioli alla Veneta – Pasta and beans soup Veneto style
- Pollo o coniglio alla cacciatora – Chicken or rabbit huntin style
- Involtini Ida – Ida’s Veal rolls
Book 6 – Mediterranean Diet
Recipes
- Tabbouleh
- Minestrone con verdure di stagione – Seasonal Minestrone
- Polpettine di ceci – Chick peas balls
- Sfilettatura della sogliola – How to fillet a sole
- Torta di mele in padella – Apple pie in the skillet
- Rotolo di cioccolato – Chocolate roll
Participants do not need to bring any equipment, knives, aprons or anything else. However, they are kindly requested to come to school with suitable clothing and comfortable shoes.
The school provides the safety devices – mask, disinfectant gel -, aprons, the food that will be used, tools and equipment, a recipe book on which to take notes.
The cost of the lessons also includes INAIL insurance as well as AVIVA private insurance.
Students will receive a booklet with theory and recipes.
Cost of one module of 2 lessons: 100 euros
Cost of the entire program of 6 modules ( 12 lessons) : 600 550 euro
At the end of the program GiglioCooking releases a Certificate of Attendance
For more informationi: info@gigliocooking.com
THIS PROGRAM WILL BE RE-SCHEDULED IN FEBRUARY 2021