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Course ID: #706 -

Summer Labs 2022

The summer cooking workshops in English designed to discover and learn the basics of Italian cuisine.
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Dates
13th June
8th July
Length
4 weeks
Time
9 am -1 pm
Price
3.000€

The course

Summer course in Italian cuisine dedicated to students and amateurs who want to deepen their knowledge of the main preparations of classic Italian cuisine, bread and pizza making. The workshop consists of practical in-kitchen lessons during which each student will participate actively.

The diverse culinary procedures to make typical fresh pasta, bread, pizza and focaccia of Italian regional cuisine will be covered.

The course schedule includes 4 hour long daily lessons, from 9am to 1pm, Monday through Friday. The educational workshops will be held in English, starting on June 13th and ending  on July 8th.


The cost


The total cost is 3000 euros and includes all ingredients and the uniform: hat, jacket and apron.


The program 

The kitchen and the appliances
Potatoes
Vegetables and Legumes 1
Vegetables and Legumes 2
Tomato
Eggs
Rice and Cereals
Chicken
Beef and Veal
Pork and boar
Shellfish and Molluscs
Fish
Rabbit and courtyard animals
Egg pasta
Stuffed pasta
Durum wheat fresh pasta
Pasta exceptions
Gnocchi and Gnudi
Dry Pasta
Offals, Boiled meats and sauces
Pizza and Focaccia
Savoury pies
Spoon desserts
Baked desserts
13 Jun - 9 AM - 1PM
The kitchen and the appliances
Presentation of the kitchen and the appliances, taking care of knives and cookware.
Bones stock, soffritto, maturated onion, clarified butter, ragout (Bolognoise, Tuscan, Neapolitan) 


Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
14 Jun - 9 AM - 1 PM
Potatoes
Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
15 Jun - 9 AM - 1 PM
Vegetables and Legumes 2
Large leaf vegetables, the management of legumes, the cooking of beans
Classic minestrone (vegetable soup), summer ribollita (bread,bean and chard soup), ‘carabaccia’ (onion soup), pasta and bean soup, velouté (creamed soups)

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
16 Jun - 9 AM - 1 PM
Vegetables and Legumes 2
Cooking chickpeas, cutting solanaceous vegetables
Eggplant parmesan, soused vegetables, grilled and marinated vegetables, chickpea purée, ‘cecina’ (pan cooked chickpea flatbread) 

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
17 Jun - 9 AM - 1 PM
Tomatoes
Uses and tradition, history and recycle of each parts. Pappa al pomodoro (Tuscan tomato bread soup), emulsified tomato water, pasta allo strattu (tomato paste), panzanella (bread salad), crudaiola, cherry tomato confit


Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
20 Jun - 9 AM - 1 PM
Eggs
The flan, the pie, the omelette, the various cooking methods, mayonnaise
Applications: zucchini omelette, spinach flan, parmesan flan, poached egg, soft-boiled egg, stuffed hard-boiled egg, mayonnaise 

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
20 Jun - 2 PM - 6 PM
Rice and Cereals
Saffron Risotto, pilaw rice, stuffed tomatoes, rice cake pudding, farro wheat salad, polenta, buck wheat soup, quinoa salad

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
21 Jun - 9 AM - 1 PM
Chicken
Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Applications: Fried chicken, cacciatora, roast, roll, salt cooked chicken

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
21 Jun - 2 PM - 6 PM
Beef and Veal
Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
22 Jun - 9 AM - 1 PM
Pork and Boar
Arista, pork tenderloin with mustard, pork neck with prunes, wild boar stew, roasted pork ribs 

Contact the school for more information
 
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
22 Jun - 2 PM - 6 PM
Shellfish and Molluscs
Roasted, fried, stewed, grilled, flambéed
Applications: pasta with clams, bisque, shrimp stew, stuffed squid, octopus and potatoes, cuttlefish in ‘inzimino’ (tomato & spinach/chard stew)

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
23 Jun - 9 AM - 1 PM
Fish
Filleting of round and flat fish, roasted, fried, stewed, grilled
Fish soup, sole meunière, sea bream ‘isolana’ style (aromas, vegetables, potatoes), fried fish, foil/paper wrap baking, baked sea bass


Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
28 Jun - 9 AM - 1 PM
Rabbit and courtyard animals
Stuffed rabbit, rabbit stew, pidgeon in sweet and sour, Guinea fowl with grapes, duck with orange souce, quail with Tuscan flavor 

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
29 Jun - 9 AM - 1 PM
Egg Past
Fresh pasta, lasagna, tagliatelle, pappardelle, tagliolini, fiocchini, maltagliati etc ..
Applications: lasagna bolognese, tagliolini with lemon, pappardella with wild boar, tagliatella with pigeon, béchamel, cannelloni

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
29 Jun - 2 PM - 6 PM
Stuffed pasta
Ravioli, tortellini, Mugello-style tortelli,
Application: ricotta and spinach ravioli, Mugello tortello with meat sauce, tortellini Bolognesi in beef broth, other sealing methods and shapes, Colurgiones, coloured pasta

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
30 Jun - 9 AM - 1 PM
Durum wheat fresh pasta
Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Applications: orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato.

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
30 Jun - 2 PM - 6 PM
Pasta - Exceptions -
Pici, macaroni alla chitarra, Calabrian cavateli (boiling water),
Applications: Pici ‘all’aglione' (tomato and garlic), cavatelli alla ‘nduja (calabrian soft salami), macaroni alla chitarra ‘carrettiera’ style (chili, parsley, pecorino cheese), crepes


Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
01 Jul - 9am-1pm
Gnocchi & Gnudi

Potato gnocchi, ricotta gnudi, polenta gnocchi
Applications: Roman gnocchi, potatoes gnocchi, gnudi (spinach and ricotta gnocchi), stuffed gnocchi, pisarei (bread gnocchi) and beans, gnocchi susini 



Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
01 Jul - 2 PM - 6 PM
Dry Pasta
Classification of sauces (oil, dairy products, tomato, pestos) and combination with various types of pasta
Application: garlic, oil and chilli pepper, cream and ham sauce, genoese pesto, trapanese pesto, ‘Aglione’ (garlic tomato), walnut sauce, etc ..



Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
04 Jul - 9 AM - 1 PM
OFFALS, BOILED MEATS AND SAUCES
Chicken liver patè, tripe florentine style, lampredotto, boiled meats, salsa verde, mayonnaise, piedmont sauces, horseradish sauce, caramelized onions, vegan mayo, po e grade sauce, raspberry mayo


Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
04 Jul - 2 PM - 6 PM
Savoury Pies
Types of dough
Applications: ‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust 

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
05 Jul - 9 AM - 1 PM
Pizza and Focaccia
Direct and indirect doughs from the previous day.
Applications: Barese style focaccia, Ligurian style focaccia, Recco (soft cheese) focaccia, pan pizza, Neapolitan pizza, gourmet pizza

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
06 Jul - 2.00-6.00 PM
Spoon dessert
Tiramisù, panna cotta, super-chocolate pudding, lemon pudding, savoiardi.

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
07 Jul - 3.30-7,30 PM
Baked dessert
Fruit and custard tart, baked tarts, Cooked crostata, zuccotto, profiteroles

Contact the school for more information
 
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
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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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