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Course ID: #437 - Basic Cooking - Evening

Soups, first courses and risotti

The course centers on Italian and International cooking techniques.
Teacher: Tommaso Bartoloni
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Dates
March 9th
Length
3 hours
Time
7-10pm
Price
110€
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.

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Academic Courses Approved by:
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The Cordon Bleu School of Culinary Arts cooperates with:
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The Art of Pasta Making
The Art of Pasta Making
The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.
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