| MONDAY February 17th | 11.00 – 2:00 pm 2:30 – 5:30 pm | Pizza & Gelato: · Pizza Margherita · Focaccia (2 different doughs) · Chocolate and vanilla ice cream Vegetable 1 The vegetables on the Italian table. Seasonality and nutritional value. · Classic Melanzane alla Parmigiana · Eggplant Mousse · Minestrone · Delicate · Lentils Soup |
| TUESDAY February 18th | 2:30 – 5:30 pm | 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’ |
| WEDNESDAY February 19th | 2:30 – 5:30 pm | 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 |
| THURSDAY February 20th | 2:30 – 5:30 pm | Dry and Fresh Pasta Basic pasta with semolina and 00 flour · Sfrappole with calamars and arugola · Garganelli with shrimps and zucchini · Tagliatelle with meat sauce · Orecchiette emiliane with bolognese · Orecchiette pugliesi with broccoli or cauliflowers |
| FRIDAY February 21st | 2:30 – 5:30 pm | Basic preparations The liquids in the kitchen: broths, stocks, bisque and quick stock · Excercise of shrimps with shrimps sauce · Risotto with Scampis or Shrimps · Chicken velouté soup · Special consommé |
| SATURDAY February 22nd | ||
| SUNDAY February 23rd |
OPEN CLASSES CALENDAR: FEBRUARY 17th – 21st
Autrice
Marcella Ansaldo
Originaria dell’ Isola del Giglio, ha fondato e dirige, con simpatia, passione ed energia, la scuola di cucina Gigliocooking a Firenze.
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