MENU
en-gb English it-it Italian
Course ID: #415 - Basic Cooking - Afternoon

Soups, first courses and risotti

The course centers on Italian and International cooking techniques.
Teacher: Tommaso Bartoloni
Ask for information Book by phone Enroll for this course
Dates
March 9th
Length
3 hours
Time
2-5pm
Price
110€
Different Italian soups, minestroni, fondues, consomme, veloutes. How to clarify stocks and to make a consommè.

Cooking part: Milanese style risotto, Vichysoisse, Spinach Veloute, Cheese foundue Pidmont 

style, Potato gnocchi.

Enroll to the course
Check if there are available places for this class
Call the secretary
Insert you data and enroll to the course
Enroll now
Academic Courses Approved by:
img_link_eabhes.png
The Cordon Bleu School of Culinary Arts cooperates with:
LOGO_IUL_NEW_PAYOFF.png
The Art of Pasta Making
The Art of Pasta Making
The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.
Discover
X