Course calendar

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.

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

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.

Aroma Italia - Gnocchi & Risotti

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

The lesson is devoted to the preparation of some tipical autumn Tuscan desserts,such as: zuccotto, cantuccini (almond and anise biscuits), schiacciata con l'uva (shallow tart with fresh grape), torta della nonna (custard pie).

For more information please contact us: +39 055 2345468 or  info@cordonbleu-it.com