Saturday November 14th, 2020, first lesson of the Program: BASIC CUISINE. The “fundations” will not have any more secret.
BASIC CUISINE
This course is dedicated to young people who “leave the family home” and find themselves struggling with the shopping cart and the time to do it, the wallet and the organization of the kitchen, the need to eat as healthy as possible, taking into account taste.
Dedicated to those who want to do things themselves, to those who want to preserve both the things and the art of making them.
Dedicated to young people and beyond.
You have to learn to cook when you have time and to learn how to use time, which is a very precious asset, even for cooking.
Dedicated to those who want to have a solid cooking base from which to start a profession (caterers, cooks, chefs and teachers) and also to whom already knows these jobs.
Dedicated to those who want to discover what is behind and inside the food, to those who already have a culinary base and to those who approach the cuisine for the first time.
The program is structured in modules, each module consists of 1 to 4 lessons according to the topic covered.
You therefore have the opportunity to attend all the lessons of the entire program or decide to attend only the modules that interest you most: also from this point of view the cooking course follows the same philosophy that it wants to teach: one eye on shopping and one on nutrition, one eye on the wallet and one on the taste of eating that Pellegrino Artusi defined as“art”.
The teachers at GiglioCooking are food “technicians” and their contribution is always professional: the explanation of “what happens” inside the food helps us to understand the method for treating them. Everything happens in a fluid, empirical way: that is, it starts from the hands, from what they feel and what our senses perceive. From experience, we get to practice passing through a short theory phase. Often theory and practice go hand in hand because one supports the other during the “cooking” work.
We cook then we taste. We taste and comment.
The experience of the Italian Table is completed with all the culture, memory and sharing it brings.
PROGRAM
1. Broths and funds (1 lesson): Saturday Nov 14th, 10:00 am – 01:00 pm
2. Fresh pasta (1 lesson) Sunday Nov 15th , 10:00 am – 01:00 pm
3. Sweet crepes, salty and a thousand fillings (1 lesson) Saturday Nov 21st, 10:00 am – 01:00 pm
4. Rice (1 lesson) Sunday Nov 22nd, 10:00 am – 01:00 pm
5. The gnocchi (2 lessons)
6. The cuts of beef: roasted, braised or in a pan? (2 lessons)
7. Fish: not everything can be cooked in the same way (2 lessons)
8. Other meats: chicken, rabbit, pork, lamb, wild boar, hare, quail (4 lessons)
9. Sauces for pasta and other: hot oil, cold oil? (2 lessons)
10. The basic sauces: bechamelle and other soups, mayonnaise, béarnaise (1 lesson)
11. Vegetables: all good, all difficult. How to clean artichokes, how to treat aubergines, how to cook spinach, how to use chard. Tubers, roots and other things underground (2 lessons)
12. Soups and broths: legumes, cereals and vegetables (1 lesson)
13. All FRIED: the secrets of frying from appetizers to desserts (1 lesson)
14. The basics of desserts: sponge cake, short bread pastry, custard, Bavarian (2 lessons)
15. Bread (2 lessons)
16. Let’s have a party (1 lesson)
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.
Please, contact: info@gigliocooking.com
Marcella Ansaldo
THIS PROGRAM WILL BE SCHEDULED AGAIN, RE-STARTING IN JANUARY 2021
Marcella Ansaldo