MONDAY November 1st
9:30 (3 ½ h) – Dry and Fresh Pasta

• 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 November 2nd
9:30 (3 ½ h) – Basic preparations

• Excercise of shrimps with shrimps sauce
• Risotto with Scampis or Shrimps
• Chicken velouté soup
• Special consommé

14:30 (3 h) –Mediterranean freshness

• Linguine with lemon and ginger
• Fried anchovies and vegetables
• Lemon sorbet

WEDNESDAY November 3rd
14:00 (3 ½ h) – Meat 1: Traditional roasting and low cooking

• Abbacchio alla Romana
• Pullus Fusillis
• Vitellina Fricta
• Brasato

THURSDAY November 4th
9:30 (3 ½ h) – Pasta 2: Stuffed Pasta

• Ravioli with Artichoke
• Ravioli Stuffed with Broth Gelatin
• Tortellini
• Agnolotti

14:30 (3 h) –The Tuscan table

• Pappa al pomodoro
• Polpettone
• Zuppa Inglese

FRIDAY November 5th
9:30 (3 ½ h) – Fish 1

• Marinated salmon and Celery Soufflé
• Tuna Fish Sicilian Style
• Sword Fish with Citrus Sauce
• Sea Bream with Artichokes

SATURDAY November 6th
10:00 (3 h) – Basic Cuisine: The Rice

• Risotto with aromatic herbs
• Risotto with violets
• Risotto with mushroom and carob
• Pork in white wine with apple risotto
• Japanese rice
• Venere rice with fish, thyme and green cream