All-time classics

Three lessons to learn the secrets of the principal Italian leavened products.

June 10th
The first lesson will be dedicated to pizza.
June 17th
The second will be dedicated to regional breads.
July 1st
The third will be dedicated  to the composition of the "perfect" bread basket.

Cantuccini, fruit and custard tart, baked tarts, Florentine style Schiacciata (sweet grape focaccia), sponge cake

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Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Fried chicken, cacciatora, roast, roll, salt cooked chicken

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Direct and indirect doughs from the previous day
Barese style focaccia, Ligurian style focaccia, Recco (soft cheese) focaccia, pan pizza, Neapolitan pizza, gourmet pizza

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Rabbit boning, roasted, fried, stewed, grilled
Pork loin, sautéed pork fillet, stuffed rabbit, stewed rabbit in white sauce, baked pork ribs

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Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes

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Risotto, pilaf, boiled rice
Eisotto Tuscan style, classic risotto, savory rice cake, stuffed tomatoes, rice cake

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Roasted, fried, stewed, grilled, flambéed
Applications: pasta with clams, bisque, shrimp stew, stuffed squid, octopus and potatoes, cuttlefish in ‘inzimino’ (tomato & spinach/chard stew)

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Roasted, fried, stewed, grilled, flambéed
Pasta with clams, bisque, shrimp stew, stuffed squid, octopus and potatoes, cuttlefish in ‘inzimino’ (tomato & spinach/chard stew)

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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)

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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)

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Cooking chickpeas, cutting solanaceous vegetables
Eggplant parmesan, soused vegetables, grilled and marinated vegetables, chickpea purée, ‘cecina’ (pan cooked chickpea flatbread)

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Four lessons regarding seasonal ingredients


The lesson starts with a box, the same one that the students will take home at the end of the lesson.

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The lessons are held once a week.

Please, contact the secretariat office for information and registration

Fruit and custard tart, baked tarts, Cooked crostata, zuccotto, profiteroles

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The lessons will be held once a week in the new school location, Via Giusti, 7 Firenze

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

 

 

The lessons will be held once a week in the new school location, Via Giusti, 7 Firenze

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


 

Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet

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Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet

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Tuscan bread with sourdough, Apulian type durum wheat bread, flat bread, fried dough, brioche bread

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Marocca di Casola, Pane toscano, Focaccia toscana

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Altamura, Pugliese grano tenero, Siciliano, Sfincione, Scacce, Cafone, Taralli pugliesi e campani
 

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Spelt, barley, polente corn flour, ‘farinata’ (corn soup/pudding)
Spelt salad, fried polenta, scrambled polenta, farinata (creamed soup), barley risotto 

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Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Applications: Fried chicken, cacciatora, roast, roll, salt cooked chicken

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The school is opening its doors for a Christmas event!

An unique event, with free English cooking sessions where children will learn to make sweets
and especially biscuits to put under the Christmas tree for Santa Claus. There will also be a
tortellini preparation workshop….and many Cordon Bleu gift ideas to put under your Christmas
tree.

You can buy gift vouchers for cooking lessons organized by the school, for example the
lesson on the Four Seasons’ Hotel brunch to learn how to make the perfect Club Sandwich and
many more recipes to impress your guests. Last but not least, you can also buy a gift voucher
for the cooking show “Il Coperchio di Petronilla”.

There will also be a Christmas market where you will find a selection of cookery books by Ta Ta
Ta, Barbara’s scarves in spice colours, the project “Su la testa” of handmade hats created by
one of our chef teachers, oil and antique roses from Fattoria La Villetta, and much more.

 

 

In salt crust, Poaching, Broiling, Sauteing, Pot roasting, Roasting 

Stewing, Steaming, En-papillotte, Smoking, Marinating, Maillard Reaction, Browining, Searing, Tieing the chicken, Boning the chicken.

Cooking part: Chicken in salt crust, Poached eggs, Meat or fish in sicilian style, Roasted mackarel, Veal with orange sauce, Fish en papillotte, Steamed mussles with poaced eggs, Smoked shrimps.

In salt crust, Poaching, Broiling, Sauteing, Pot roasting, Roasting 

Stewing, Steaming, En-papillotte, Smoking, Marinating, Maillard Reaction, Browining, Searing, Tieing the chicken, Boning the chicken.

Cooking part: Chicken in salt crust, Poached eggs, Meat or fish in sicilian style, Roasted mackarel, Veal with orange sauce, Fish en papillotte, Steamed mussles with poaced eggs, Smoked shrimps.

Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.


Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.

Classification of the different dessert and spoon dessert to finish a classic menu, main ingredients, uova, caramel, gelatin and other thickeners, chocolate, hygenic rules, flambé.

Cooking part: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.

- The Florentine cuisine
- Ice cream was born in Florence
- Tuscan Pasta (Tortelli and Pici)
- 4 ingredients about Florence
 

Classification of sauces (oil, dairy products, tomato, pestos) and combination with various types of pasta
Garlic, oil and chilli pepper, cream and ham sauce, genoese pesto, trapanese pesto, ‘Aglione’ (garlic tomato), walnut sauce

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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 ..



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Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Applications: orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato.

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Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato

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Fresh pasta, lasagna, tagliatelle, pappardelle, tagliolini, fiocchini, maltagliati etc ..
Applications: lasagna bolognese, tagliolini with lemon, pappardella with wild boar, tagliatella with pigeon, béchamel, cannelloni

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Fresh pasta, lasagna, tagliatelle, pappardelle, tagliolini, fiocchini, maltagliati
Lasagna bolognese, tagliolini with lemon, pappardella with wild boar, tagliatella with pigeon, béchamel

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The eggplant won us over: each recipe has its ideal type of eggplant. Let's explore techniques and preparations together

The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.

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The flan, the pie, the omelette, the various cooking methods, mayonnaise
Zucchini omelette, spinach flan, parmesan flan, poached egg, soft-boiled egg, stuffed hard-boiled egg, mayonnaise 

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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 

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Exam

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Exam

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The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.

Contact the secretariat to subscribe

Rotolo bolognese, Pasta piena, Spatzle

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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


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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

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How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.
 

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.

How to judge freshness, how to get fish fillets, cleaning and prepare for cooking, preserving, Fish fumets, Fish stock, Bisque, Fish coulis, Sole Colbert, Caviar.
 

Cooking part: Fish fumet, Fish stock, Roast fish with lemon, Sole filets with saffron, Calamari salad, Sea-bass slice with potaoes crust, Bavette pasta with fish sauce.

Stewed wild boar, pan-fried pigeon, guinea fowl with grapes, duck à l’orange

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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 

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Potato gnocchi, ricotta gnudi, polenta gnocchi
Roman-style gnocchi, potato gnocchi with fish sauce, gnudi with butter and sage, stuffed gnocchi, stripped gnocchi

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Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
 

Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.

Home made pasta rolled out with the pasta machine, tagliatelle, lasagne, blanching, different shapes, sauces for fresh pasta (gravy from roast meat, truffle etc.)
 

Cooking part: Pasta Roll as a rose, Maccheroni alla chitarra, Taglierini with lemon sauce, White and green Cannelloni.

Coccoli, Cenci, Frittelle di riso (fried rice balls), Frittatina di pasta

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How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.

Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.

How to select the veal and beef cuts for the different dishes, ageing, marinating, roasting, deglazing, brasing, stewing, Pork, Lamb, Organ meats, Mustard, Pepper, Sour Cream.

Cooking part: Filet en boite, Beef filet with green pepper sauce or balsamic vinegar, Boeuf Stroganoff, Veal stew "Bouquetiere". Duck breast with orange sauce, Pilaw rice.

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


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Florentine style tripe, Chicken liver paté on toasted bread, Venetian style liver, lamprey, Mixed boiled meat, ‘salsa verde’ (parsely) sauce, mayonnaise, Piedmontese dips, caramelized onion, vegan mayonnaise, mustard

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The variety, properties and countless uses that enhance the peculiarities of these very special ingredients. 



The lesson opens together with a box, which the students will take home at the end of the lesson.
Once all the secrets and techniques of preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.

Contact the secretariat to subscribe



 

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


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Pici, macaroni alla chitarra, Calabrian cavateli (boiling water)
Pici ‘all’aglione' (tomato and garlic), cavatelli alla ‘nduja (calabrian soft salami), macaroni alla chitarra ‘carrettiera’ style (chili, parsley, pecorino cheese), crepes

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Goal of the course

The Italian pastry summer course in English is dedicated to students and amateurs who want to deepen their knowledge of the main Italian and international pastry techniques. It is developed through practical lessons in the laboratory where each student actively participates to the lesson.
The course consists in 15 practical lessons of 4 hours each.

Lessons are held in English

Cost

The total cost is 1800 euros and includes all consumables and the uniform consisting of hat, jacket and apron.

Programm

Raw Ingredients
Sponge cake and meringues
Pound cakes
Shorts crust and cookies
Chou pastry
Puff pastry
Basic custards
Classic cakes
Modern tarts
Baking 1
Baking 2
Modern mousse cake 1
Modern mousse cake 2
Typical Italian desserts
Savory buffet

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

Contact the school for more information

Contact the school for more information

Arista, pork tenderloin with mustard, pork neck with prunes, wild boar stew, roasted pork ribs 

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Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes

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Stuffed rabbit, rabbit stew, pidgeon in sweet and sour, Guinea fowl with grapes, duck with orange souce, quail with Tuscan flavor 

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Saffron Risotto, pilaw rice, stuffed tomatoes, rice cake pudding, farro wheat salad, polenta, buck wheat soup, quinoa salad

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Types of dough
Applications: ‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust 

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Types of dough
‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust 

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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.

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.

Tiramisù, panna cotta, super-chocolate pudding, lemon pudding, savoiardi.

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Tiramisu, panna cotta, super-chocolate pudding, Sicilian cannoli, lemon pudding, Gelato

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Ravioli, tortellini, Mugello-style tortelli,
Ricotta and spinach ravioli, Mugello tortello with meat sauce, tortellini Bolognesi in beef broth, other sealing methods and shapes

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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

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Plin, Casonsei, Pansotti, Tortelli di zucca (pumpkin tortelli)
 

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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

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.

The cost

The total cost is 1500 euros and includes all ingredients and the uniform: hat, jacket and apron.
 

A variety of peperpnata, Caponata, Stuffed tomatoes and zucchini, Bell pepper gratin

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Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.

Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.

Description of the cooking tools and their use, introduction to the fundamentals of the classic sauces, rules to organize a menu, first course dishes, chopping vegetables, "mirepoix", "battuto & soffritto", clarified butter, meat stock, elements of foods preserving.

Cooking part: Traditional meat sauce (Bolognese), Crepes, Bechamel sauce, Red radicchio pie, Cheese souffle, Brown Sauce, Clarified Butter, Brased onions.

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.

 

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.
 

The figure of the cook, the uniform, hygiene, the hierarchy in the kitchen, presentation of the kitchen and kitchen equipment, the care and use of knives and cookware.
Brown stock

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Presentation of the kitchen and the appliances, taking care of knives and cookware.
Bones stock, soffritto, maturated onion, clarified butter, ragout (Bolognoise, Tuscan, Neapolitan) 


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Roman, tuscan, piedmontese, Naepoletan fried tecniques and recipes

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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.

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.

Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.

Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.

Pasta al forno alla palermitana, Timballo di pasta dolce ai funghi (Sweet crust pie pasta with mushrooms)
 

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The thousand shapes of the tomato: fresh, dry, concentrated, candied. How to enhance the benefits and flavor of the king of summer.

The lesson starts with a box, the same one that the students will take home at the end of the lesson.
Once all the secrets and techniques for preparing the ingredients have been revealed, the students will cook the dishes under the guidance of the teacher.

Contact the secretariat to subscribe

Uses and traditions, history, recycling of every part
Barbecue sauce, emulsified tomato water, Santorini tomato balls, pasta with strattu (tomato paste), dried tomato peels

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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


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Testaroli, Fregola, Frascatelli, Pizzoccheri

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How vegetables are cleaned and stored
Cutting basic aromas (carrot, onion, celery, parsley, leek, garlic, shallot)
3 different types of ‘ragù’ (meat sauce) Bolognese, Tuscan and Neapolitan

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Cooking chickpeas, cutting solanaceous vegetables
Eggplant parmesan, soused vegetables, grilled and marinated vegetables, chickpea purée, ‘cecina’ (pan cooked chickpea flatbread) 

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Sedani pratesi ripieni, Zucchine ripiene, Rosti di patate, Capriata, gateau di patate (stuffed celery stick in Prato’s style, Stuffed zucchini, Potato rosti)

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