Course ID: #249 - Basic Cooking Course - Afternoon

The vegetables

The course centers on Italian and International cooking techniques.
Dates
October 11th
Length
3 hours afternoon
Time
2-5pm
Price
110€
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.

Summer Labs

The summer cooking workshops in English designed to discover and learn the basics of Italian cuisine.

Pastry Labs

A summer pastry course in English to discover and learn the basics of Italian pastry making.
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