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 CREAMÂ 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