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1 Non ci sono traduzioni disponibili. MONTHLY COURSE ITALIAN CUISINE ACROSS TIME AND SPACE (from basic traditional recipes to the innovative techniques) 20 lessons 70 H total This program spaces from the recipes of the Italian Regional Tradition, their execution and presentation to the new proposals of presentation and garnish, substituting sometimes ingredients, according to the season and availability in the different countries, utilizing modern utensils and keeping an eye on the new inventions and techniques. Ancient recipes will be analysed and re-elaborated according the most recent style and dietary guides. Student will be pushed to create their own interpretations, under the control of the teacher. Modern star chefs will be studied; their recipes will be cooked and compared. All kinds of food will be used, with a particular attention to all the foreigner influences on Italian Cuisine throughout the centuries. All the students will receive the exclusive book, containing the recipes of the course and original lectures as cuisine is a fundamental part origin and conclusion of any culture. Italy, for its particular shape and position in the Mediterranean, has always been a cross-road for people crossing from North to South, or East to West. As its culture can be considered a mixture of original roots and believes with foreigner influences, as its cooking style can be regarded as a fusion cuisine. The continuous evolution of diet styles is visible in Italy more than anywhere else, also thank to the innate attitude of the Italians to creativity and transformations, to their esterofilia, that is the love for the foreigners, and thank, over all, to their capacità di arrangiarsi, that is their ability to utilize what is available and invent a feast with a little more than nothing. Such a human environment makes possible to make of their own exotic products and elaborate them in such a way that they seem autoctone. It happened with Oriental spices since the Roman times as today with the Himalayan salt; It happened with American tomatoes and Portuguese cod fish yesterday, as today with ostrich meat; it happened with Mexican prickly pears yesterday as today with Asian soy beans; it happened with New Zelander kiwi as it happens with Central American avocado; it happened with the American microwave in the 80s as today with the newest cuisine techniques from Spain. With that, it is not true that Italian have been only cuisine thieves, due both to the travels of merchants for trade and soldiers for wars and to invaders who came to conquer Italy. Italians have also been cuisine givers, as many examples of Italian style are today part of the cooking 1 / 6

2 tradition in many countries. Still French people regard the crepes of French birth and they were instead imported to France from the Renaissance Florence as well as American regard pizza of American birth, and it was instead brought by bakers from Napoli. SYLLABUS Lesson 1 PASTA 1 : DRY AND FRESH PASTA. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi and maltagliati Lecture: The history of pasta: legend and truth Lesson 2 BASIC PREPARATIONS The pre-preparation in the kitchen: broths, stocks, consommè and mother sauces. Lecture: Sauces and stocks: tradition and innovation Lecture: How many tomato sauces exist? Lesson 3 PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine. Lesson 4 FISH 1 : Practise: how to fillet the fish. Recipes: Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes; Molluscs soup. 2 / 6

3 Lesson 5 MEAT 1 : traditional searing and roasting and low cooking. Recipes: Abbacchio alla Romana; Lamb rack with mushrooms and melon; Pullus fusillis; Vitellina fricta. Lesson 6 PASTA 3 : PASTA MADE WITH DIFFERENT FLOURS. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella s Pasta and Fagioli; Lesson 7 VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value. Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup. Lesson 8 FISH 2 - PRESERVED COD FISH, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods. Lesson 9 PASTA 4 : COLOURED PASTA, with vegetables. Pasta with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese Lesson 10 GNOCCHI : Recipes: potato gnocchi (white, green, fucsia), pumpkin gnocchi, spinaci gnocchi, chestnut gnocchi. Stuffed gnocchi. 3 / 6

4 Lesson 11 DESSERT 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey Lesson 12 VEGETABLES 2 : More cold sauces; Dry pasta with vegetables; a potato that tastes like artichoke: topinambur Artichoke flan; Fried zucchini. Lesson 13 MEAT 2 : low cooking - confit, game. Recipes: Carne ncartata.; Hare with blueberries and chestnuts. Salmì and Civet. Lesson 14 OFFALS : chicken liver pate'; tripe; brains. Making bread Lesson 15 ICE CREAM :The technique. Sorbets. Salty ice creams for appetizer Lesson 16 SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice. Lesson 17 AN ITALIAN TYPICAL MENU. Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida s veal rolls; Peas Florentine style; Glazed fruit. Lesson 18 4 / 6

5 DESSERT 2 : Chocolate.Two versions of salted chocolate mousse; Florentine Torta Pistocchi. Chocolate cups. Lesson 19 SWEET AND SOUR TRADITION 2: Renaissance duck in orange sauce with variations; stuffed pigeon; Guinea fowl with grapes. Sarde in saor. Lesson 20 Class open to students ideas and requests. At the end of every class, students and teacher will taste preparations, analysing procedures, flavours, Italian sense of taste. The full four weeks program includes: 20 lessons, from Monday to Friday, on a monthly base, according to the calendar below. Each lesson starts at 09:00 am and finish at 12:30 pm. The cost is 2000 euros. It includes: the full course ITALIAN CUISINE ACROSS TIME AND SPACE; hat, apron with the logo of the school; the exclusive book; the food used in the kitchen. 5 / 6

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