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ITALIAN LANGUAGE AND COOKING INTENSIVE COURSE
One week full immersion in the world of the Italian cuisine, with this hands-on course which enables you to make complete Italian meals from pasta to meats, from appetizers to desserts : learn Italian language and Italian cooking with the best teachers !
Every day you have two hours class of italian language and then a whole evening preparing, and tasting, the best dishes of the Italian cuisine. Under the guidance of skilled instructors, you will discovery the best of traditional and contemporary Italian cuisine, Mediterranean cooking methods, classic European cooking styles, with plenty of time for relaxation and fun!
Even those who aren't inclined for cooking, at the end of the week will be able to prepare a complete Tuscan dinner, starting form hors-d'oeuvre up to dessert; if you are a professional, with this intensive italian cooking course you will enrich your knowledge of emerging menu directions, and explore new ways to entice your customers.
Each lesson lasts more than three hours, and includes introduction to Tuscan cooking: notes and origins, shopping: how to choose the ingredients, learning and preparing hors-d'oeuvre, learning and preparing the first course, learning and preparing the second course, learning and preparing the dessert. At the end of each lesson, there is a nice and complete typical Tuscan dinner. A good occasion for spending some time in a real "italian life style"
The course takes place in the historical center of Florence, walking distance to the school.
SPECIAL SEASONAL RATE EURO 599.__ !!!
"No surprise fee", INCLUDES
- - enrolment fees and taxes
- - Italian language course
- - didactical materials
- - cooking ingredients
- - appetizers and dinner
- - certificate of attendance
- - A booklet of recipes for every participant
A sample of a week course's recipes:
Monday
ANTIPASTO: BRUSCHETTA CON VERDURE MISTE
PRIMO: RISO VERDE
SECONDO: POLLO ALLA CACCIATORA CON PATATE
DOLCE: TIRAMISU' ALL'ANANAS
Tuesday
ANTIPASTO: BARCHETTE DI PERE E FORMAGGIO
PRIMO: PENNE CON ZUCCHINI ALL'ACETO BALSAMICO
SECONDO: FILETTO DI MAIALE AL PEPE ROSA CON INSALATA
DOLCE: TORTA DI MELE YUKKI
Wednesday
ANTIPASTO: COPPETTE DI INSALATA E FORMAGGIO
PRIMO: NUDI AL BURRO E SALVIA
SECONDO: SALTIMOCCA ALLA ROMANA CON PATATE
DOLCE: SCHIACCIATA ALLA FIORENTINA
Thursday
ANTIPASTO: ZUCCA MARINATA
PRIMO: RIGATONI AL SUGO FINTO
SECONDO: ROSTICCIANA CON PATATE AL FORNO
DOLCE: TORTA DI AMARETTI
Friday
ANTIPASTO: CROSTINI DI MARE
PRIMO: TAGLIATELLE ALLA GROSSETANA
SECONDO:PESCE AL CARTOCCIO
DOLCE: PANNA COTTA AI FRUTTI DI BOSCO
Buon appetito !
What they say about the ITALIAN LANGUAGE AND COOKING INTENSIVE COURSE:
" - I am going to open my own restaurant in Tokyo, and this course gave me lots of new ideas and suggestions ! (Hiroshi, Japan)"
" ... I will surprise all my friend back home, when I will make a complete Italian meal for them ! (Debbie, USA)"
" ... and, moreover, it was very very funny to find new friends and to cook together ! (Beat, Switzerland)"
" Next time I will enrole for two weeks. There are still many things I want to learn, and to taste. (Angela, Australia)"
Italian language and cooking intensive course offers you your weekly Italian recipe:
RIBOLLITA (BREAD AND VEGETABLE SOUP)
Ingredients for 6 people:
Dried white beans 400 gr.
(14 oz/ 2 cups)
1/2 savoy cabbage
Swiss chard 450 gr. (1 lb.)
3 ripe or canned tomatoes
2 stalks celery
2 carrots
1 onion
1 leek
2 garlic cloves
1 spring thyme
whole - wheat bread
olive oil
salt and pepper
1)Cook the beans (soaked overnight), retaining all the cooking water. Take about three quarters and strain through a sieve straight back into their water. Keep aside the rest of the beans.
2) In a large pot satè the finely chopped onion together with a clove of garlic in 8 tablespoons of oil: When, these are golden, add the sliced celery, carrots and leek.
3)Sautè for a while and then add the chopper tomatoes, the rinsed and sliced Swiss chard, Savoy cabbage, the thyme, salt and pepper.
4) Pour in all the liquid from the beans and cook the soup very slowly for an hour, adding if necessary, a little warm water. Towards the end add the beans.
5) Place slices of bread in the bottom of the bowl, pour over half the soup. Cover with another layer of bread and the rest of the soup.
6) Before serving leave to stand for a few minutes.
7) Serve with a trickle of good extra Virgin olive oil.
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