Basic Cuisine

BASIC CUISINE

Modular course – 26 lessons

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.

“Basic Cuisine” 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.

SYLLABUS

MODULE 1 · BROTHS AND FUNDS (1 lesson)

MODULE 2 · FRESH PASTA (1 lesson)

MODULE 3 · SWEET CREPES, SALTY AND A THOUSAND FILLINGS (1 lesson)

MODULE 4 · RICE (1 lesson)

MODULE 5 · THE GNOCCHI (2 lessons)

MODULE 6 · THE CUTS OF BEEF: ROASTED, BRAISED OR IN A PAN? (2 lessons)

MODULE 7 · FISH: NOT EVERYTHING CAN BE COOKED IN THE SAME WAY (2 lessons)

MODULE 8 · OTHER MEATS: CHICKEN, RABBIT, PORK, LAMB, WILD BOAR, HARE, QUAIL (4 lessons)

MODULE 9 · SAUCES FOR PASTA AND OTHER: HOT OIL, COLD OIL? (2 lessons)

MODULE 10 · THE BASIC SAUCES: BECHAMELLE AND OTHER SOUPS, MAYONNAISE, BÉARNAISE (1 lesson)

MODULE 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)

MODULE 12 · SOUPS AND BROTHS: LEGUMES, CEREALS AND VEGETABLES (1 lesson)

MODULE 13 · ALL FRIED: THE SECRETS OF FRYING FROM APPETIZERS TO DESSERTS (1 lesson)

MODULE 14 · THE BASICS OF DESSERTS: SPONGE CAKE, SHORT BREAD PASTRY, CUSTARD, BAVARIAN (2 lessons)

MODULE 15 · BREAD (2 lessons)

MODULE 16 · LET’S HAVE A PARTY (1 lesson)

INFO

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Schedule

Every lesson lasts about 3 hours.

The program is structured in modules and you can attend only the ones that interest you most.

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Price

Cost of a 1-lesson module: 70 euros
Cost of a 2-lesson module: 140 euros
Cost of a 4-lesson module 280 250 euros
Cost of the entire program:
1820 1700 euros

The price includes:
book with recipes for each module, apron, certificate of attendance, insurance

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For the whole course, GiglioCooking releases a certificate of attendance.