Course calendar

The lesson is focused on the preparation of:
Focaccia from Apulia, Focaccia from Recco, Ciabatta bread, Bread from Apulia
 

The use of oil, pans, tools, metals. how to drain, how to reheat, how to flour, Villeroy recipies, frying potatoes, different coatings and batters for frying, 2 batters, Tempura, listing of dishes included in the many typical fried courses in Italy (from Pidmont, from Tuscany, from Rome, from Naples). The egg, freshness, cooking and use.
 

Fried Dough (Krapfen)
Florentine doughnuts (Bomboloni)
Chestnut shaped sweets (Castagnole)
Rose shaped fritters (Roselline)
Fried strips of dough (Cenci)

See the calendar for course times.

Contact the school for more information and details about this course.

Cold sauces, Emulsioned sauces. Hot sauces based on brown sauce or caramel, Vinaigrettes and Citronettes, Aromatic herbs, Sauces for meat, fish or eggs, Sauces for Fondue Bourguignonne, Sauce based on oil or butter.
Cooking part: Maionaise and its derived sauces (home-made, with electric beater, for 
professionals), Vinaigrettes and Citronettes, Horseradish sauce, Hollandaise sauce, Bernaise sauce, Home-made mustard sauce, Apple sauce.

Menu to be defined

Different Italian soups, minestroni, fondues, consomme, veloutes. How to clarify stocks and to make a consommè.

Cooking part: Milanese style risotto, Vichysoisse, Spinach Veloute, Cheese foundue Pidmont 

style, Potato gnocchi.