Monthly Course - Giglio Cooking School in Florence
Transcrição
Monthly Course - Giglio Cooking School in Florence
Monthly Course Geschrieben von: Web Master Montag, den 09. März 2009 um 17:14 Uhr - Aktualisiert Mittwoch, den 21. Januar 2015 um 17:24 Uhr There are no translations available. MONTHLY COURSE ITALIAN CUISINE ACROSS TIME AND SPACE (from basic traditional recipes to the innovative techniques)  20 lessons – 70 H total   DESCRIPTION  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, utilizing modern utensils and keeping an eye on the new inventions and techniques. 1/4 Monthly Course Geschrieben von: Web Master Montag, den 09. März 2009 um 17:14 Uhr - Aktualisiert Mittwoch, den 21. Januar 2015 um 17:24 Uhr  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 2/4 Monthly Course Geschrieben von: Web Master Montag, den 09. März 2009 um 17:14 Uhr - Aktualisiert Mittwoch, den 21. Januar 2015 um 17:24 Uhr 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 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. Lesson 2: BASIC PREPARATIONS Lesson 3: PASTA 2 : STUFFED PASTA. Lesson 4: FISH 1 Lesson 5: MEAT 1 Lesson 6: PASTA MADE WITH DIFFERENT FLOURS. 3/4 Monthly Course Geschrieben von: Web Master Montag, den 09. März 2009 um 17:14 Uhr - Aktualisiert Mittwoch, den 21. Januar 2015 um 17:24 Uhr Lesson 7: VEGETABLE Lesson 8: FISH 2 Lesson 9: PASTA 3 : COLOURED PASTA Lesson 10: GNOCCHI : NOT ONLY POTATO Lesson 11: DESSERT 1 Lesson 12: VEGETABLES 2 Lesson 13: MEAT 2 Lesson 14: OFFALS AND PATES Lesson 15: ICE CREAM Lesson 16: SWEET AND SOUR TRADITION 1 Lesson 17: THE ITALIAN TYPICAL MENU. Lesson 18: DESSERT 2 : CHOCOLATE Lesson 19: SWEET AND SOUR 2 Lesson 20 : CLASS OPEN TO STUDENTS’ IDEAS AND REQUESTS At the end of every class, students and teacher will taste preparations, analysing procedures, flavors to understand the Italian sense of taste. The full four weeks program includes: 20 lessons, from Monday to Friday, on a monthly base. Each lesson starts at 09:30 am and finish at 13:00 pm. The cost is 2400 euros. It includes: the full course ITALIAN CUISINE ACROSS TIME AND SPACE, apron, the exclusive booklet, the food used in the kitchen.  4/4