All-time classics

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Course
Course Type
Duration
Lang
A  course of study on leavened products: Bread and Pizza
Amateur Courses
3 lessons

> LESSON WITH FREE INGREDIENT BOX <

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.

 
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Contact our administrative office for more details:
+39 055 2345468
info@cordonbleu-it.com
Price: 280€
Summer Labs Baked desserts
Amateur Courses
4 hours
Cantuccini, fruit and custard tart, baked tarts, Florentine style Schiacciata (sweet grape focaccia), sponge cake

Contact the school for more information
Price: 130€
Summer Labs Chicken
Amateur Courses
4 hours
Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Fried chicken, cacciatora, roast, roll, salt cooked chicken

Contact the school for more information
Price: 130€
Pastry School Pastry School - Chapter 3
Amateur Courses
3 lessons
Leavened doughs and the Italian breakfast

Fried leavened products
February 13th  - How to prepare small fried leavened desserts
Donuts, Krapfen, Potato donuts, Friars

Classic leavened products
February 20th - Some sweets of the Italian regional tradition to be consumed for breakfast
Babà, Parisian, Maritozzi, Brioches and Brioches with "tuppo"

The leavened puff pastries
February 27th- How croissants are prepared for breakfast: dough, resting and folding
French Croissant, Italian Cornetto

Please contact the School to sign up
 
Price: 330 each chapter€
Summer Labs Pizza and Focaccia
Amateur Courses
4 hours
Direct and indirect doughs from the previous day
Barese style focaccia, Ligurian style focaccia, Recco (soft cheese) focaccia, pan pizza, Neapolitan pizza, gourmet pizza

Contact the school for more information
Price: 130€
Summer Labs Pork and Rabbit
Amateur Courses
4 hours
Rabbit boning, roasted, fried, stewed, grilled
Pork loin, sautéed pork fillet, stuffed rabbit, stewed rabbit in white sauce, baked pork ribs

Contact the school for more information
Price: 130€
Summer Labs Potatoes
Amateur Courses
4 hours
Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes

Contact the school for more information
Price: 130€
Summer Labs Rice
Amateur Courses
4 hours
Risotto, pilaf, boiled rice
Eisotto Tuscan style, classic risotto, savory rice cake, stuffed tomatoes, rice cake

Contact the school for more information
Price: 130€
Summer Labs Shellfish and Molluscs
Amateur Courses
4 hours
Roasted, fried, stewed, grilled, flambéed
Pasta with clams, bisque, shrimp stew, stuffed squid, octopus and potatoes, cuttlefish in ‘inzimino’ (tomato & spinach/chard stew)

Contact the school for more information
Price: 130€
Summer Labs 2022 Shellfish and Molluscs
Amateur Courses
4 hours
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
Price: 130€
Summer Labs 2022 Vegetables and Legumes 2
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Vegetables and Legumes 1
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Vegetables and Legumes 2
Amateur Courses
4 hours
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
Price: 130€
... seasonal ...
Amateur Courses
4 lessons

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.

Contact the secretariat to subscribe

Price: 390€
Advanced Cooking 2024
Amateur Courses
12 lessons

The lessons are held once a week.


Please, contact the secretariat office for information and registration
Price: 1.200€
Advanced Cooking 2024 Advanced Cooking Chapter 1 - To start
Amateur Courses
3 lessons

To start

January 31st Classic: Pasta - Territory and tradition
February 7th Contemporary: Pastevolution - Colored doughs for modern and unusual closures
February 14th International: Interesting unique dishes from the world and beyond

Book now
Price: 330€
Advanced Cooking 2024 Advanced Cooking Chapter 2 - Sharing
Amateur Courses
3 lessons

Sharing

February 21st Classic: The challenging dishes of the holidays
February 28th Contemporary:  BBQ. The secrets of indirect cooking and smoking
March 6th International From brunch to street food: standing, around a table or walking

Book now
Price: 330€
Advanced Cooking 2024 Advanced Cooking Chapter 3 - The main dish
Amateur Courses
3 lessons

The main dish

March 13th Classic
March 20th Contemporary
March 26th International - Taste and aroma from Korea with three traditional recipes: Bibimbap, Bulgogi e Japchae

Book now
Price: 330€
Advanced Cooking 2024 Advanced Cooking Chapter 4 - The bread basket
Amateur Courses
3 lessons

The bread basket

April 3rd Classic: Bread on the Italian table
April 10th Contemporary: Quick, pan-fried, colourful, steamed sandwiches
April 17th International: Pita, bao, Indian...

Book now
Price: 330€
Babà and Savarin
Professional Classes
1 lesson
One lesson of  the Professional Programme on Pastry Cooking opened for few extra students.

Contact the school for enrollment
Price: 130€
Summer Labs 2022 Baked dessert
Amateur Courses
4 hours
Fruit and custard tart, baked tarts, Cooked crostata, zuccotto, profiteroles

Contact the school for more information
 
Price: 130€
Pastry Labs 2022 Baking 1
Amateur Courses
4 hours
Pastry Labs 2022 Baking 2
Amateur Courses
4 hours
Basic Cooking 2024 - Afternoon
Amateur Courses
10 lessons
 
The lessons will be held once a week in the school location, Via Giusti, 7 Firenze

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

 
Price: 900€
Basic Cooking 2024 - Evening
Amateur Courses
10 lessons

 

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

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


 
Price: 900€
Basic Cooking 2024 - Evening
Amateur Courses
10 lessons

 

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

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


 
Price: 900€
Basic Cooking Course - Evening
Amateur Courses
10 lessons

 
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.

 



 
Price: 900€
Basic Custards
Professional Classes
2 lessons
Two lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The first is a demo lesson, the second is hands-on and will be held the following afternoon, 2-6pm
Contact the school for enrollment
Price: 180€
Pastry Labs 2022 Basic custards
Amateur Courses
4 hours
Summer Labs 2022 Beef and Veal
Amateur Courses
4 hours
Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet

Contact the school for more information
Price: 130€
Summer Labs Beef and Veal
Amateur Courses
4 hours
Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet

Contact the school for more information
Price: 130€
Summer Labs Bread
Amateur Courses
4 hours
Tuscan bread with sourdough, Apulian type durum wheat bread, flat bread, fried dough, brioche bread

Contact the school for more information
Price: 130€
Summer Labs Advanced 2022 Breads around Italy: the Centre
Amateur Courses
4 hours
Marocca di Casola, Pane toscano, Focaccia toscana

Contact the school for more information

Price: 130€
Summer Labs Advanced 2022 Breads around Italy: the South
Amateur Courses
4 hours
Altamura, Pugliese grano tenero, Siciliano, Sfincione, Scacce, Cafone, Taralli pugliesi e campani
 

Contact the school for more information

Price: 130€
Cake Design
Professional Classes
2 lessons
Three lessons of  the Professional Programme on Pastry Cooking open for few extra students.
November 27th and 28th, form 2pm to 6pm

The lessons are held ony in Italian

Contact the school for enrollment
Price: 220€
Summer Labs Cereals
Amateur Courses
4 hours
Spelt, barley, polente corn flour, ‘farinata’ (corn soup/pudding)
Spelt salad, fried polenta, scrambled polenta, farinata (creamed soup), barley risotto 

Contact the school for more information
Price: 130€
Summer Labs 2022 Chicken
Amateur Courses
4 hours
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
Price: 130€
Chocolate & sugar
Professional Classes
4 lessons
Four lessons of  the Professional Programme on Pastry Cooking open for few extra students.
The llast three lessons will be held on  the 9th, 10th and 11th of November, form 2pm to 6pm
Contact the school for enrollment
Price: 360€
Chocolate with Andrea Bianchini
Professional Classes
3 lessons
Three lessons of  the Professional Pastry Course opened for few extra students.
November 20th (9am-1pm) - Chocolate tempering
November 20th (2-6pm) - Chocolate
November 21st (2-6pm) - Pralines and spreads

The lessons are held in Italian

Contact the school for enrollment
 
Price: 330€
Pastry Labs 2022 Choux pastry
Amateur Courses
4 hours
Choux pastry
Professional Classes
1 lesson
One lesson of  the Professional Pastry Course opened for few extra students.

Contact the school for enrollment
Price: 130€
Christmas flavours at Cordon Bleu - lessons, cooking sessions and market fair
Amateur Courses
4 hours
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.

 

 

Price: free entry€
Pastry Labs 2022 Classic cakes
Amateur Courses
4 hours
Cookies
Professional Classes
2 lessons
One lesson of  the Professional Programme on Pastry Cooking opened for few extra students.
The second lesson will be held on October 8th, 2-6pm
Contact the school for enrollment
Price: 130€
Basic Cooking 2024 - Evening Cooking methods
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Afternoon Cooking methods
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking Course - Evening Cooking methods
Amateur Courses
3 hours evening
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.

Price: 110€
Basic Cooking 2024 - Evening Cooking methods
Amateur Courses
3 hours
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.

Price: 110€
Cooking+Book Show! with Juls' Kitchen
Serata a tema
3 hours

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Cooking+Book Show! Cucina povera

The Italians call it l’arte dell’arrangiarsi, or the “art of making do with what you’ve got.” This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best.
We will discover and taste it together with Giulia Scarpaleggia, alias Juls' Kitchen, a Tuscan-born and -bred home cook. She is a food writer, podcaster, and cooking school instructor who has written five cookbooks in Italian. Her blog, Juls’ Kitchen, was named by Saveur as 2019’s best food culture blog. 

Scarpaleggia lives in Tuscany with her parents; grandparents; husband/photographer, Tommaso; and daughter, Livia. Her favourite comfort food is pappa al pomodoro (Tuscan tomato soup) – the ultimate in cucina povera.

More info: tel. 055 2345468 - e-mail info@cordonbleu-it.com

Reservation required.

Wine included, or BYOW

Price: 54€
Cooking+Book Show! with Leonardo Romanelli & Neri
Serata a tema
3 hours

Troppa-trippa.jpg

Cooking Show, dinner and book talk with author Leonardo Romanelli and editor Indro Neri presenting the latest publication in the book series on local and international recipes with tripe


Contact the school for information

Reservation required.

Wine included, or BYOW

Price: 40€
Custards
Professional Classes
2 lessons
Two lessons of  the Professional Pastry Course opened for few extra students.
The second lesson will be held on October 24th, 2-6pm
Contact the school for enrollment
Price: 220€
Basic Cooking Course - Evening Desserts
Amateur Courses
3 hours evening
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: English Trifle, Sponge cake, Crepes Souzette, Lemon Flummery, Yogurt Bavarian Cream with Strawberry compote, Chocolate pudding.
Price: 110€
Basic Cooking 2024 - Evening Desserts
Amateur Courses
3 hours
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: English Trifle, Sponge cake, Crepes Souzette, Lemon Flummery, Yogurt Bavarian Cream with Strawberry compote, Chocolate pudding.
Price: 110€
Basic Cooking 2024 - Afternoon Desserts
Amateur Courses
3 hours
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: English Trifle, Sponge cake, Crepes Souzette, Lemon Flummery, Yogurt Bavarian Cream with Strawberry compote, Chocolate pudding.
Price: 110€
Basic Cooking 2024 - Evening Desserts
Amateur Courses
3 hours
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: English Trifle, Sponge cake, Crepes Souzette, Lemon Flummery, Yogurt Bavarian Cream with Strawberry compote, Chocolate pudding.
Price: 110€
Dim sum with Xin Ge Liu Dim sum
Amateur Courses
1 lesson
The program

Description of traditional Chinese dumplings
Preparation of two savory dim sums:
Har Gow
Vegetarian dumplings
And two sweet dim sums:
But Tuan
Mooncake
Lunch with the dishes prepared during the lesson.

Contact the school for enrollment
Price: 150€
Dim sum with Xin Ge Liu
Amateur Courses
3 lessons
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The course

​An opportunity to learn the secrets of traditional Chinese cuisine with the young chef Xin Ge Liu.

The program

The cost
The cost of three lessons is €400. Includes: n. 3 lessons of 3 hours each, recipes, teaching material, apron, lunch with the dishes prepared during the lesson.

It is also possible to follow individual lessons at a cost of €150.00 each.

The lessons will be held in the kitchen of the Il Gusto di Xin Ge Dim Sum restaurant in Viale Belfiore, 2 in Florence
Class dates: October 15th - 22th - November 5th from 10am to 1pm

Contact the school for enrollment
Price: 400€
Discover Florence - Lessons and tastigs
Amateur Courses
2 Hours
Discovering Florentine and Tuscan cuisine
for small groups
through four different experiences:

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

 
Lessons are available with reservations only Thursday, Friday and Saturday
hours 9 am 6 pm
Summer Labs Dry Pasta
Amateur Courses
4 hours
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

Contact the school for more information
Price: 130€
Summer Labs 2022 Dry Pasta
Amateur Courses
4 hours
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
Price: 130€
Summer Labs 2022 Durum wheat fresh pasta
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Durum wheat fresh pasta
Amateur Courses
4 hours
Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato

Contact the school for more information
Price: 130€
Durum wheat fresh pasta
Professional Classes
3 lessons
Three lessons of The Art of Pasta Making opened to few more students
The other lessons will be held on April 18th and 19th, from 9am to 1pm
Contact us for more information
Price: 420€
Summer Labs 2022 Egg Past
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Egg pasta
Amateur Courses
4 hours
Fresh pasta, lasagna, tagliatelle, pappardelle, tagliolini, fiocchini, maltagliati
Lasagna bolognese, tagliolini with lemon, pappardella with wild boar, tagliatella with pigeon, béchamel

Contact the school for more information
Price: 130€
... seasonal ... Eggplant - Mela Insana ...
Amateur Courses
1 lezione

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

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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
Price: 110€
Summer Labs Eggs
Amateur Courses
4 hours
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 

Contact the school for more information
Price: 130€
Summer Labs 2022 Eggs
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Exam
Amateur Courses
4 hours
Exam

Contact the school for more information
Price: 130€
Summer Labs Exam
Amateur Courses
4 hours
Exam

Contact the school for more information
Price: 130€
... seasonal ... Fig - Che fico!
Amateur Courses
1 lesson
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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
Price: 110€
Summer Labs Advanced 2022 First course dishes, almost Pasta
Amateur Courses
4 hours
Rotolo bolognese, Pasta piena, Spatzle

Contact the school for more information

Price: 130€
Summer Labs 2022 Fish
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Fish
Amateur Courses
4 hours
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
Price: 130€
Basic Cooking 2024 - Afternoon Fish and sea food
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Evening Fish and sea food
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking Course - Evening Fish and sea food
Amateur Courses
3 hours evening
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.

Price: 110€
Basic Cooking 2024 - Evening Fish and sea food
Amateur Courses
3 hours
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.

Price: 110€
Summer Labs Fowl and courtyard animals
Amateur Courses
4 hours
Stewed wild boar, pan-fried pigeon, guinea fowl with grapes, duck à l’orange

Contact the school for more information
Price: 130€
Fresh Egg-Pasta
Professional Classes
3 lessons
Three lessons of The Art of Pasta Making opened to few more students
The other lessons will be held on April 26th (2-6pm), April 27th and 28th (9am-1pm)
Contact us for more information
Price: 420€
Fried sweets
Professional Classes
2 lessons
Two lessons of the Professional Pastry Course opened for few extra students.
October 23th and 24th, 2-6pm.

The lessons are held in Italian.

Contact the school for enrollment
Price: 220€
Fruit
Professional Classes
2 lessons
Two lessons of  the Professional Pastry Course opened for few extra students.
The second lesson will be on November 9th, 2-6pm

Contact the school for enrollment
Price: 220€
Gelateria - Ice-cream
Professional Classes
3 lessons
Two lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
October 19th - Gelato and its ratio
November 14th and 18th - Gelato and semifreddo
Contact the school for enrollment
Price: 300€
Gen Z Chefs
Amateur Courses
Two hours
Fuori di Taste 2024 event

Crisp.jpg

Demi Singh A.K.A @Demthepesc will present her book Crisp
The author will be available for book signing.

Contact the school to reserve a place for you
Price: Free with reservation€
Gnocchi
Professional Classes
2 lessons
Two lessons of The Art of Pasta Making opened to few more students
The other lesson will be held on May 10th, from 9am to 1pm
Contact us for more information
Price: 290€
Summer Labs 2022 Gnocchi & Gnudi
Amateur Courses
4 hours

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
Price: 130€
Summer Labs Gnocchi and Gnudi
Amateur Courses
4 hours
Potato gnocchi, ricotta gnudi, polenta gnocchi
Roman-style gnocchi, potato gnocchi with fish sauce, gnudi with butter and sage, stuffed gnocchi, stripped gnocchi

Contact the school for more information
Price: 130€
Haccp
Professional Classes
3 lessons

Course for professionals on Hazard Analysis and Critical Control Points
Regional Code 3777-B-5200


The course is held only in Italian, the A2 certificate is mandatory for the enrollment
Price: 300€
Basic Cooking 2024 - Afternoon Home made Pasta
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Evening Home made Pasta
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking Course - Evening Home made Pasta
Amateur Courses
3 hours evening
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.

Price: 110€
Basic Cooking 2024 - Evening Home made Pasta
Amateur Courses
3 hours
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.

Price: 110€
Individual lesson: A culinary journey from Italy to Australia
Amateur Courses
1 hour

A culinary journey from Italy to Australia
 

It is possibile to reserve a lessons (online) with our teacher:
Lucia Buccheri

 

Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com
Price: 60€
Individual lessons - online -
Amateur Courses
1 hour
.It is possibile to reserve both amateur and professional cooking lessons (online) with our teachers:
Francesco Beatini
Gabriele Cini
Simonetta Capotondo
Gabriella Mari
Duccio Pistolesi
Barbara Zattoni
 
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice

Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com

Here are a few lessons with:
 
Gabriele Cini
- New methods for the food production from the scientific research
- Course on the selection creteria of flour and yeast
- The classic Tiramisù with home made pasteurized egg
- The authentic Pizza from the origins to nowadays recipe
- The "Gelato" in the Florentine Reaissance
 
Gabriella Mari
- Pumkin pizza
- Asparagus and burrata risotto 
- Spaghetti with Tuna fish souce
- Cod fish stew with leeks
- Gnocchi pasta with peppers and sausage (vegan)
- Chicken with onion and sweet pepper
 
Duccio Pistolesi
- Home made pizza in 45 minutes
- Mum, I've made Gnocchi!
- Vegetartian Aperitif
- No waste meal.Let's make a dish with what you have in YOUR refrigerator
- Pici pasta, Tuscan thick spaghetti, with sweet garlic sauce
- A seasonal semifreddo dessert
Price: 60€
Individual lessons - online -
Amateur Courses
1 hour
.It is possibile to reserve both amateur and professional cooking lessons (online) with our teachers:
Francesco Beatini
Gabriele Cini
Simonetta Capotondo
Gabriella Mari
Duccio Pistolesi
Barbara Zattoni
 
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice

Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com

Here are a few lessons with:
 
Gabriele Cini
- New methods for the food production from the scientific research
- Course on the selection creteria of flour and yeast
- The classic Tiramisù with home made pasteurized egg
- The authentic Pizza from the origins to nowadays recipe
- The "Gelato" in the Florentine Reaissance
 
Gabriella Mari
- Pumkin pizza
- Asparagus and burrata risotto 
- Spaghetti with Tuna fish souce
- Cod fish stew with leeks
- Gnocchi pasta with peppers and sausage (vegan)
- Chicken with onion and sweet pepper
 
Duccio Pistolesi
- Home made pizza in 45 minutes
- Mum, I've made Gnocchi!
- Vegetartian Aperitif
- No waste meal.Let's make a dish with what you have in YOUR refrigerator
- Pici pasta, Tuscan thick spaghetti, with sweet garlic sauce
- A seasonal semifreddo dessert
Price: 60€
Italian and French Croissants
Professional Classes
3 lessons
Three lessons of  the Professional Programme on Pastry Cooking open for few extra students.
The second lesson will be held on the 27th, the third on the  28th of October, form 2pm to 6pm
Contact the school for enrollment
Price: 320€
Summer Labs Advanced 2022 Italian Street food
Amateur Courses
4 hours
Coccoli, Cenci, Frittelle di riso (fried rice balls), Frittatina di pasta

Contact the school for more information

Price: 130€
Basic Cooking Course - Evening Meat
Amateur Courses
3 hours evening
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.

Price: 110€
Basic Cooking 2024 - Evening Meat
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Evening Meat
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Afternoon Meat
Amateur Courses
3 hours
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.

Price: 110€
Merengue
Professional Classes
2 lessons
Two lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The second lesson will be held on October 20th, 2-6pm
Contact the school for enrollment
Price: 180€
Mignons
Professional Classes
2 lessons
Two lessons of  the Professional Pastry Course opened for few extra students.
November 23rd and 24th, 2-6pm.

The lessons are offered in Italian

Contact the school for enrollment
Price: 220€
Pastry Labs 2022 Modern mousse cakes 1
Amateur Courses
4 hours
Pastry Labs 2022 Modern mousse cakes 1
Amateur Courses
4 hours
Modern Pastry
Professional Classes
2 lessons
Two lessons of the Professional Pastry Course opened for few extra students.
November 7th and 8th, 2-6pm.

The lessons are held in Italian.

Contact the school for enrollment
Price: 220€
Pastry Labs 2022 Modern tarts
Amateur Courses
4 hours
Summer Labs 2022 OFFALS, BOILED MEATS AND SAUCES
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Offals, boiled meats and sauces
Amateur Courses
4 hours
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

Contact the school for more information
Price: 130€
... seasonal ... Onion, garlic and leek - Fra' cipolla aglio e porro
Amateur Courses
1 lesson

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

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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



 

Price: 110€
Summer Labs 2022 Pasta - Exceptions -
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Pasta exceptions
Amateur Courses
4 hours
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

Contact the school for more information
Price: 130€
Pasta!
Amateur Courses
2 lessons
Two lessons from The Art of Pasta Making course opened to few more students:
April 8th from 9am to 1pm durum wheat pasta
April 16h from 9am to 1pm home-made egg pasta

Contact the school for information
Price: 190€
Pasta: gluten free and extruded
Professional Classes
2 lessons
Two lessons from The Art of Pasta Making course opened to few more students:
April 29th from 9am to 1pm Gluten free pasta
May 6th from 9am to 1pm Extruded pasta

Contact the school for information
Price: 190€
Pasta: Storage and technology
Professional Classes
1 lesson
One lesson from The Art of Pasta Making course opened to few more students:


Contact the school for information
Price: 160€
Pastry around the world
Professional Classes
2 lessons
Two lessons of the Professional Pastry Course opened for few extra students.
November 13th, from 9am to 6pm - 1 hour lunch break

The lessons are held in Italian.

Contact the school for enrollment
Price: 220€
Pastry Labs 2022
Amateur Courses
15 lessons

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

Price: 1800€
Pastry School
Amateur Courses
4 chapters - 12 lessons
The course held by Pastry Chef Francesca Grillotti is aimed at all those who are passionate about pastry and wish to start from the basics to improve self-confidence and have the technical knowledge to give free expression to their creativity. The entire course is divided into four chapters, each of which deepens different aspects of pastry, while maintaining in each lesson the desire to know, learn, get your hands dirty and taste!

It will also be possible in this edition to take home your own preparations made during the lesson.

To know the topics of the individual chapters, consult the clickable boxes below.

Please contact the School to sign up
Price: 1.200€
Pastry School Pastry School - Chapter 1
Amateur Courses
3 lessons
Christmas in Europe

The desserts of the European Christmas tradition
November 14th - The origins of sweets and cakes of European culture
Stollen, Strudel, Mince pies, Kugelhopf

Afternoon tea
November 21st - The art of knowing how to receive at tea time
Madeleines, Panfrutto, Scones with clotted cream, Armagnac truffles, Red fruit cupcakes / Apple and cinnamon scented muffins

Christmas box
November 28th - Biscuits and sweets typical of the Christmas tradition
Gingerbread man, Double chocolate cookies, Shortbread, Almond soft cookies, Dark chocolate kisses with vanilla cream

Please contact the School to sign up
 
Price: 330 each chapter€
Pastry School Pastry School - Chapter 2
Amateur Courses
3 lessons
Basic pastry preparations

Whipped sponges based on eggs or butter 
January 23th - Whipped sponges and difference with the cakes
Sacher cake, red fruit charlotte, biscuit (log), Victoria sponge cake

Different types of shortcrust pastry
January 30th - Different types of shortcrust pastry and their various uses
Linzer tart, Viennese shortbread biscuits with vanilla and cocoa, Shortcrust pastry with hazelnut / pistachio, Cream tart, Apple and raisin bread crumble

The puff  pastry
February 6th - How to make the dough starting from scratch, folding and rolling
Danish pastry with berries, Savory aperitif puff pastry (vol-au-vent, sacristans, ...), Classic millefeuille / Diplomatic cake, Kranz

Please contact the School to sign up
Price: 330 each chapter€
Pastry School Pastry School - Chapter 4
Amateur Courses
3 lessons
Traditional and contemporary pastry cakes

The pâte à choux
March 6th - How to prepare pâte à choux: the classic cupcakes
Éclairs / Religeuses, Croquenbouche, Saint-Honoré cake

The cake design
March 19th - The basics of contemporary pastry art and cake design
Cake coated and decorated with sugar paste, Semi-naked cake with drip and themed decorations, Modern strawberry tart with glossy icing, Fruit cream tart

The meringues
April 9th - Differences between the different meringues, preparation and uses
Spumini, Lemon Meringue Tart, Pavlova, Spumini, Macarons


Please contact the School to sign up
Price: 330 each chapter€
Summer Labs 2022 Pizza and Focaccia
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Advanced 2022 Pizza evolution
Amateur Courses
4 hours

Contact the school for more information

Price: 130€
Summer Labs Advanced 2022 Pizza gourmet
Amateur Courses
4 hours

Contact the school for more information

Price: 130€
Plated dessert
Professional Classes
2 lessons
Two lessons of  the Professional Pastry Course opened for few extra students.
November 30th and December 1st, 2-6pm.

The lessons are offered in Italian

Contact the school for enrollment
Price: 220€
Summer Labs 2022 Pork and Boar
Amateur Courses
4 hours
Arista, pork tenderloin with mustard, pork neck with prunes, wild boar stew, roasted pork ribs 

Contact the school for more information
 
Price: 130€
Summer Labs 2022 Potatoes
Amateur Courses
4 hours
Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes

Contact the school for more information
Price: 130€
Pastry Labs 2022 Pound cakes
Amateur Courses
4 hours
Professional pastry: assemblies
Professional Classes
3 lessons
Three lessons of  the Professional Pastry Course opened for few extra students.
October 21st - Modern pie
October 25th - Classic single portions
October 26th - Classic cakes
Contact the school for enrollment
Price: 300€
Pastry Labs 2022 Puff pastry
Amateur Courses
4 hours
Puff pastry
Professional Classes
2 lessons
Two lessons of  the Professional Pastry Course opened for few extra students.
The second lesson will be held on October 18th 9am-1pm
Contact the school for enrollment
Price: 220€
Summer Labs 2022 Rabbit and courtyard animals
Amateur Courses
4 hours
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
Price: 130€
Pastry Labs 2022 Raw ingredients
Amateur Courses
4 hours
Summer Labs 2022 Rice and Cereals
Amateur Courses
4 hours
Saffron Risotto, pilaw rice, stuffed tomatoes, rice cake pudding, farro wheat salad, polenta, buck wheat soup, quinoa salad

Contact the school for more information
Price: 130€
Pastry Labs 2022 Savory buffet
Amateur Courses
4 hours
Savory pastry
Professional Classes
2 lessons
Two lessons of  the Professional Pastry Course opened for few extra students.
The second lesson will be on November 22nd, 2-6pm

Contact the school for enrollment
Price: 220€
Summer Labs 2022 Savoury Pies
Amateur Courses
4 hours
Types of dough
Applications: ‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust 

Contact the school for more information
Price: 130€
Summer Labs Savoury pies
Amateur Courses
4 hours
Types of dough
‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust 

Contact the school for more information
Price: 130€
Pastry Labs 2022 Short crusts and cookies
Amateur Courses
4 hours
Shortcrust pastry
Professional Classes
3 lessons
Three lessons of  the Professional Pastry Course opened for few extra students.
The second lesson will be on October 11th and the third on October 12th, 2-6pm
Contact the school for enrollment
Price: 300€
Slow Smoked American BBQ
Amateur Courses
1 lesson
The lesson includes: 

T-BONE Steak ( reverse searing)

Texas Ribs

Chicken Lollipop

For info contact the school

Price: 120€
Basic Cooking 2024 - Evening Soups, first courses and risotti
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking Course - Evening Soups, first courses and risotti
Amateur Courses
3 hours evening
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.

Price: 110€
Basic Cooking 2024 - Afternoon Soups, first courses and risotti
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Evening Soups, first courses and risotti
Amateur Courses
3 hours
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.

Price: 110€
Sponge cakes
Professional Classes
3 lessons
Three lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
Sponge cakes butter and egg based. The lessons are offered on in Italian on October 16th, 18th and 27th , 2-6pm
Contact the school for enrollment
Price: 330€
Pastry Labs 2022 Sponge cakes and merigues
Amateur Courses
4 hours
Summer Labs 2022 Spoon dessert
Amateur Courses
4 hours
Tiramisù, panna cotta, super-chocolate pudding, lemon pudding, savoiardi.

Contact the school for more information
Price: 130€
Summer Labs Spoon desserts
Amateur Courses
4 hours
Tiramisu, panna cotta, super-chocolate pudding, Sicilian cannoli, lemon pudding, Gelato

Contact the school for more information
Price: 130€
Summer Labs Stuffed pasta
Amateur Courses
4 hours
Ravioli, tortellini, Mugello-style tortelli,
Ricotta and spinach ravioli, Mugello tortello with meat sauce, tortellini Bolognesi in beef broth, other sealing methods and shapes

Contact the school for more information
Price: 130€
Summer Labs 2022 Stuffed pasta
Amateur Courses
4 hours
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
Price: 130€
Stuffed Pasta
Professional Classes
3 lessons
Three lessons of The Art of Pasta Making opened to few more students
The other lessons will be held on May 5th and 11th from 2pm tp 6pm and May 12th from 9am to 1pm
Contact us for more information
 
Price: 420€
Stuffed pasta
Professional Classes
1 lesson
One lesson from The Art of Pasta Making course opened to few more students:


Contact the school for information
Price: 160€
Summer Labs Advanced 2022 Stuffed Pasta from the North of Italy
Amateur Courses
4 hours
Plin, Casonsei, Pansotti, Tortelli di zucca (pumpkin tortelli)
 

Contact the school for more information

Price: 130€
Summer Labs
Summer&Winter Labs
6 weeks

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 14th and ending  on July 23rd.

The cost

The total cost is 3500 euros and includes all ingredients and the uniform: hat, jacket and apron.

The program 

Price: 3.500€
Summer Labs 2022
Amateur Courses
4 weeks

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
Price: 3.000€
Summer Labs Advanced 2022
Amateur Courses

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.
 
Price: 1500€
Summer Labs Summer vegetable dishes
Amateur Courses
4 hours
A variety of peperpnata, Caponata, Stuffed tomatoes and zucchini, Bell pepper gratin

Contact the school for more information
Price: 130€
Sweets from the Italian Regions and around the world
Professional Classes
3 lessons
Three lessons of  the Professional Pastry Course open for few extra students.
The second lesson will be on November 15th and the third on November 16th, frok 2pm to 6pm.
Contact the school for enrollment
Price: 300€
Tasty Gifts for Christmas
Amateur Courses
1 lesson
Let yourself be enticed by a holiday menu made of simple recipes to make in advance, to store... and even a little vintage!
From the production of home made preserves to the recipes that enhance them: a rich series of preparations to give as Christmas gifts and delicious dishes to welcome your guests during the Holidays.

Please, contact the secretariat office for information and registration

Biscotti-neozelandesi-newzealand-biscuits.jpg
Price: 110€
Basic Cooking 2024 - Evening The basics
Amateur Courses
3 hours

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.

Price: 110€
Basic Cooking 2024 - Afternoon The basics
Amateur Courses
3 hours

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.

Price: 110€
Basic Cooking 2024 - Evening The basics
Amateur Courses
3 hours

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.

Price: 110€
Basic Cooking Course - Evening The basics
Amateur Courses
3 hours evening

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.

Price: 110€
Basic Cooking Course - Evening The best frying
Amateur Courses
3 hours evening
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.
 
Price: 110€
Basic Cooking 2024 - Evening The best frying
Amateur Courses
3 hours
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.

 
Price: 110€
Basic Cooking 2024 - Evening The best frying
Amateur Courses
3 hours
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.

 
Price: 110€
Basic Cooking 2024 - Afternoon The best frying
Amateur Courses
3 hours
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.
 
Price: 110€
The Bread Basket
Professional Classes
1 lesson
A choice of breads for a special basket

For info and reservation contact the school
Price: 150€
Summer Labs The kitchen and its spaces
Amateur Courses
4 hours
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

Contact the school for more information
Price: 130€
Summer Labs 2022 The kitchen and the appliances
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Advanced 2022 The mixed fried course,
Amateur Courses
4 hours
Roman, tuscan, piedmontese, Naepoletan fried tecniques and recipes

Contact the school for more information

Price: 130€
Basic Cooking Course - Evening The sauces
Amateur Courses
3 hours evening
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.
Price: 110€
Basic Cooking 2024 - Evening The sauces
Amateur Courses
3 hours
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.
Price: 110€
Basic Cooking 2024 - Evening The sauces
Amateur Courses
3 hours
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.
Price: 110€
Basic Cooking 2024 - Afternoon The sauces
Amateur Courses
3 hours
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.
Price: 110€
Basic Cooking 2024 - Afternoon The vegetables
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Evening The vegetables
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking 2024 - Evening The vegetables
Amateur Courses
3 hours
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.

Price: 110€
Basic Cooking Course - Evening The vegetables
Amateur Courses
3 hours evening
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.

Price: 110€
Dim sum with Xin Ge Liu The wok
Amateur Courses
1 lesson
The program

Brief introduction to Chinese cuisine, the main ingredients and utensils used in cooking
Chinese, and in particular the wok.
Preparation of 4 wok recipes:
  • Eggs with Tomato
  • Pack Choi And Shiitake
  • Sweet and Sour Prawns
  • Mapo Tofu
Focus on one ingredient: Tofu.
Lunch with the dishes prepared during the lesson.


Contact the school for enrollment
Price: 150€
Three-year European Bachelor’s degree in Italian Culinary Arts 2022 - English edition
Bachelor
3 years

The Course


The three-year European Bachelor’s degree in Italian Culinary Arts is an advanced formative programme in the technical, culinary, artistic and historical areas, as well as in business management.

This is recognized as the top culinary arts programme in Italy for those who aim to further their post school studies in the Culinary Arts field.

The Course will be held in English in blended mode : the theoretical classes will take place on-line thank to a virtual classroom while the lectures and practical lessons will take place at school for 3 months from May through July.

The location of the course is Cordon Bleu School Florence, with its more than thirty years experience in the field of cooking and teaching. The school premises are in Palazzo Ximenes Panciatichi in Via Giusti, 7, right in the historic heart of Florence.

Cordon Bleu Florence is one of the oldest and long-running cooking schools in Italy. The defining characteristic of the school is based on the study of Italian gastronomy heritage and on the reproduction of it with complete respect of tradition in modernity.

The European Bachelor’s degree study programme is designed to give a solid technical and practical preparation in the Culinary arts, the pastry arts, the art of making ice cream, homemade pasta, chocolate products, and in working with sugar. It is also designed to teach the art of cooking through palate training, by tasting food, wine, beer, alcohol and cocktails. In addition, there will be advanced studies on business management, marketing and design.

In the three-year European Bachelor’s degree course in Italian Culinary Arts, particular focus will be placed on historical and sociological subjects.

The European Bachelor’s degree programme is aimed at those who want to graduate in Culinary Arts and learn how to be able to face work challenges by means of a solid, academic, culinary foundation.

The European Bachelor’s Degree programme is divided into three years and carries a total of 180 ECTS.
The programme consists of a student workload of more than 1500 instructional hours of which half are practical.

A thesis is the conclusion of the three-year European Bachelor’s degree in Italian Culinary Arts. The students are also required to undergo a practical and theoretical exam session at the end of which, the students who have completed successfully the three-year programme, will be awarded an European Bachelor in Professional Studies in Italian Culinary Arts.

The accreditation board who releases the title of European Bachelor’s degree is E.A.B.H.E.S.
For further information https://www.eabhes.eu/accueil-en.html

Given the large range of subjects studied, the accuracy and high teaching level, the European Bachelor’s degree programme is at the top for the technical and artistic preparation in the culinary ambit.

Entry requirements for the European Bachelor’s Degree in Culinary Arts is the successful completion of high school education.

Sponsorless


All the school’s teaching material is sponsor free

Programme structure


The European Bachelor’s Degree course in Italian Culinary Arts runs over three years and each year carries 60 ECTS.
Maximum number of students: 22

A restricted participant number allows the school to follow each and every student carefully and
thoroughly over the three-year programme, and it also allows teacher prompt intervention in case of
problems throughout the learning process.

Teaching programme


I year subjects

The History of Food I
Food Technology I
Health and Security
Food Chemistry
Equipment and Technology
Lab I: Basic Preparations
Enology
Lab II: Basic Cooking Techniques
Food Anthropology
Nutrition/Food Science
Traditional food flavours


II year subjects

Food Technology II
Lab III: Bread, pizza and pasta
Food Tasting
Fromagerie
Baking and Pastry arts I
Science of Cooking
Food Marketing
Menu Composition
Lab IV: International Haute Cuisine
Pastry Arts 2
Internship



III year subjects

The History of Food II
Lab 5
Food Marketing 2
Food Design
Pastry Arts 3
Cake Design and Chocolate
Restaurant set up and management
Italian language
Thesis

SYSTEM OF UNIVERSITY CREDITS WITH ECTS
STUDENT SERVICES

Cost


The three year European Bachelor’s Degree programme in Italian Culinary Arts has an annual fee of € 8,500.

For further information


+39 055 2345468
info@cordonbleu-it.com

Price: 8500€
Summer Labs Advanced 2022 Timballi Sformati e Pasta al forno
Amateur Courses
4 hours
Pasta al forno alla palermitana, Timballo di pasta dolce ai funghi (Sweet crust pie pasta with mushrooms)
 

Contact the school for more information

Price: 130€
... seasonal ... Tomato - Pomo d'Oro
Amateur Courses
1 lesson

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
Price: 110€
Summer Labs Tomatoes
Amateur Courses
4 hours
Uses and traditions, history, recycling of every part
Barbecue sauce, emulsified tomato water, Santorini tomato balls, pasta with strattu (tomato paste), dried tomato peels

Contact the school for more information
Price: 130€
Summer Labs 2022 Tomatoes
Amateur Courses
4 hours
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
Price: 130€
Tortellino Day - Xmas Edition
Amateur Courses
1 lesson

Tortellino Lab

A lesson to learn all the secrets to making perfect tortellini. You can prepare them under the guidance of our stuffed pasta expert Tommaso Bartoloni and take them home in a dedicated box.
Morning or afternoon? Choose your favorite time below!

Xmas Market

Furthermore, throughout the day at school you will be able to find activities, decorations, workshops and gift ideas for your Christmas.

Book now
Price: 60€
Tortellino Day - Xmas Edition Tortellino Lab - afternoon
Amateur Courses
2,5 hours

Programme

Choice, cutting, processing and cooking of ingredients to create an excellent filling
Puff pastry dough
Rolling pin printing
Cutting and filling
Closing the tortellini
storage
Price: 60€
Tortellino Day - Xmas Edition Tortellino Lab - morning
Amateur Courses
2,5 hours

Programme

Choice, cutting, processing and cooking of ingredients to create an excellent filling
Puff pastry dough
Rolling pin printing
Cutting and filling
Closing the tortellini
storage
Price: 60€
Dim sum with Xin Ge Liu Traditional recipes
Amateur Courses
1 lesson
The program

Description of the traditional dishes most used during the main Chinese holidays.
Preparation of 3 traditional recipes:
Sweet and Sour Pork Ribs
Lion Head
Rice Pearls
Focus on a restaurant dish: saffron rice pearls with prawns.
Lunch with the dishes prepared during the lesson.

Contact the school for enrollment
Price: 150€
Pastry Labs 2022 Typical Italian desserts
Amateur Courses
4 hours
Summer Labs Advanced 2022 Unusual Pasta around Italy
Amateur Courses
4 hours
Testaroli, Fregola, Frascatelli, Pizzoccheri

Contact the school for more information

Price: 130€
Summer Labs Vegetables and aromas
Amateur Courses
4 hours
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

Contact the school for more information
Price: 130€
Summer Labs 2022 Vegetables and Legumes 2
Amateur Courses
4 hours
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
Price: 130€
Summer Labs Advanced 2022 Vegetables main courses
Amateur Courses
4 hours
Sedani pratesi ripieni, Zucchine ripiene, Rosti di patate, Capriata, gateau di patate (stuffed celery stick in Prato’s style, Stuffed zucchini, Potato rosti)

Contact the school for more information

Price: 130€
Winter Labs 2023
Summer&Winter Labs
1,5 weeks

The course

1 welcome Apper 
10 cooking classes of 4 hours each 
1 Festive dinner 
1 market tour 
1 wine tasting experience 
1 food tour

Participating in a winter cooking course in Florence represents a delightful and unique culinary experience. Tuscany is known for its rich culinary traditions, and taking a cooking class here during winter can provide you with a deeper understanding of the region's seasonal ingredients and dishes. Here's what you might expect from our Winter Lab:

Seasonal Ingredients: Tuscany has a bounty of seasonal produce and ingredients even during the winter. You may learn to cook with elements like root vegetables, hearty greens, chestnuts and beans, game and meet from local producers. You will have the opportunity to prepare classic Tuscan dishes such as ribollita (a hearty vegetable and bread soup), Tuscan-style roast meats, and pasta dishes featuring locally sourced ingredients. 

Hands-On Experience: students actively participate in the preparation of dishes. You'll learn cooking techniques and the art of creating authentic Tuscan flavors. Experienced chefs share their knowledge of Tuscan cuisine, including the history and cultural significance of the dishes you're making.

Local Wine Pairing: Tuscany is renowned for its wines, including Chianti and Vernaccia. Cooking classes include a wine associated to the recipes prepared during every class.

Beautiful Setting: A 16th century building with frescos hosts our laboratories. 

Small Group Sizes: from 7 to maximum 15 students per class, to allow for personalized attention and a deeper learning experience.
It's a fantastic way to embrace the local food culture and gain valuable cooking skills while enjoying the beauty of Florence in the wintertime.

Lessons are held in English


The cost

The total cost is 2,500.00 Euros and includes all ingredients and the uniform: hat, jacket and apron.

The program 

Apper evening to get to know each other and have a drink and some food 
Basic preparations and sauces: first approach to the Italian cuisine
Pasta making class: learn how to make pasta from scratch and delicious sauces 
Gnocchi, polenta and soups: heart warming food for the cold season 
Vegetables: winter gifts of the land 
Meat: traditional roasts and meat stews 
Fish: an entire menu with fish as a protagonist
Present in a box: ideas of yummy presents for your beloved ones 
Truffle and mushrooms: a menu with the gems of the autumn-winter season
Desserts: learn how to make the most loved Italian sweets and cakes 
Dinner cooking: this is the final rush before enjoying a festive dinner all made by you 
Festive dinner: after lots of efforts is it rewarding to celebrate together and enjoy the fruits of your work in the final dinner
Market tour to learn more about the seasonal ingredients directly from those who grow and sell them
Wine tasting experience with a wine expert to deepen the knowledge of Tuscan wines
Food tour which will add more flavour to the entire course by checking the hidden gems of Florence

The student reviews 

 

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Price: 2500€
Yeast leavened dough
Professional Classes
2 lessons
Two lessons of the Professional Pastry Course opened for few extra students.
October 25th 2-6pm, October 26 9am-1pm.

The lessons are held in Italian

Contact the school for enrollment
Price: 220€

Aroma Italia Labs

Aroma Italia Labs - Mastering the Art of Italian Cooking
Start September 1st
The professional cooking course: 15 lessons + 5 activities to discover menus and milestones of Italian cuisine
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