| MONDAY October 18th | 9:30 am (3 ½ h) | Dessert 1 Traditional Cantuccini Bavarian Cantuccini Lecithin Cookies Sebadas |
| TUESDAY October 19th | 9:30 am (3 ½ h) 2:30 pm (3 h) | Vegetables 2 More cold sauces Bearnese sauce Salmoriglio Mayonnaise Green Sauce Fusilli with spicy tomato sauce Dips: Avocado dip; Eggplant dip Fresh egg pasta: the dough and the shape Lasagne with ragù and besciamella Olive oil cake with wine caramel |
| WEDNESDAY October 20th | 9:30 (3 ½ h) 2:30 pm (3 h) | Meat 2 Low Cooking, confit, game Carne ‘Ncartata Hare with Blueberries and Chestnuts Wild boar The basis of Mediterranean diet. Fish menu: Raw fish with lemon and ginger sauce (explanation of Anisakis) Spaghetti with clams and zucchini Chesnuts crepes with ricotta cheese and honey |
| THURSDAY October 21st | 9:30 (3 ½ h) | Offals Chicken Liver Tripe Pork Liver Fried Brain Pan Brioche: making bread |
| FRIDAY October 22nd | 9:30 (3 ½ h) | Ice Cream : The Technique Fiordilatte Ice cream Basil ice cream Strawberry sorbets Parmigiano ice cream for appetizer |
| SATURDAY October 23rd | 10:00 (3 h) | Basic Cuisine |
| SUNDAY October 24th | 10:00 (6 h) | Italian Breakfast Pastry Puff pastry Brioche dough Eggwash for danish pastries Syrup for brushing Cream and raisins rolls Pastry cream Danish pastries Croissant Italian “cornetto” |
OPEN CLASSES SCHEDULE OCTOBER – 3° WEEK
Author
Marcella Ansaldo
Native of Giglio Island, Marcella has founded and directs the school Gigliocooking in Florence, with simpathy, passion and energy.
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