Course ID: #623 -

Summer Labs

The summer cooking workshops in English designed to discover and learn the basics of Italian cuisine.
Dates
14th June
23rd July
Length
6 weeks
Time
9 AM - 1 PM
Price
3.500€

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 

14 Jun - 9am-1pm
The kitchen and its spaces
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
15 Jun - 9am-1pm
Vegetables and aromas
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
16 Jun - 9am-1pm
Vegetables and Legumes 1
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
17 Jun - 9am-1pm
Vegetables and Legumes 2
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
21 Jun - 9am-1pm
Potatoes
Fried, roasted, sautéed, gnocchi, minced, moist
Fried potatoes, roasted potatoes, potatoes with tomatoes, mashed potatoes

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
21 Jun - 2-6pm
Tomatoes
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
22 Jun - 9am-1pm
Eggs
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
23 Jun - 9am-1pm
Cereals
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
23 Jun - 2-6pm
Rice
Risotto, pilaf, boiled rice
Eisotto Tuscan style, classic risotto, savory rice cake, stuffed tomatoes, rice cake

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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
25 Jun - 9am-1pm
Chicken
Boning and recognition of parts, roasted, fried, stewed, grilled, salt cooking
Fried chicken, cacciatora, roast, roll, salt cooked chicken

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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
28 Jun - 9am-1pm
Beef and Veal
Raw, roasted, fried, stewed, grilled
Tartar, roast-beef, stew, escalope, braised, veal cutlet fried in butter, fillet

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
29 Jun - 9am-1pm
Pork and Rabbit
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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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
30 Jun - 9am-1pm
Shellfish and Molluscs
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
01 Jul - 9am-1pm
Fish
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
02 Jul - 9am-1pm
Exam
Exam

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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
05 Jul - 9am-1pm
Fowl and courtyard animals
Stewed wild boar, pan-fried pigeon, guinea fowl with grapes, duck à l’orange

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
06 Jul - 9am-1pm
Egg pasta
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
07 Jul - 9am-1pm
Stuffed pasta
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
08 Jul - 9am-1pm
Durum wheat fresh pasta
Orecchiette, trofie, cavatelli, macaroni ‘al ferretto’
Orecchiette with turnip greens, trofie with pesto, macaroni ‘al ferretto’ with spicy tomato

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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
09 Jul - 9am-1pm
Pasta exceptions
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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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
12 Jul - 9am-1pm
Dry Pasta
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
13 Jul - 9am-1pm
Gnocchi and Gnudi
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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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
14 Jul - 9am-1pm
Offals, boiled meats and sauces
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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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
15 Jul - 9am-1pm
Summer vegetable dishes
A variety of peperpnata, Caponata, Stuffed tomatoes and zucchini, Bell pepper gratin

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Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
16 Jul - 9am-1pm
Bread
Tuscan bread with sourdough, Apulian type durum wheat bread, flat bread, fried dough, brioche bread

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
19 Jul - 9am-1pm
Pizza and Focaccia
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
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
20 Jul - 9am-1pm
Savoury pies
Types of dough
‘Erbazzone’ (chard/spinach), ‘Pasqualina’ (ricotta and artichoke), escarole pizza, herb pizza, shortcrust 

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
21 Jul - 9am-1pm
Spoon desserts
Tiramisu, panna cotta, super-chocolate pudding, Sicilian cannoli, lemon pudding, Gelato

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
22 Jul - 9am-1pm
Baked desserts
Cantuccini, fruit and custard tart, baked tarts, Florentine style Schiacciata (sweet grape focaccia), sponge cake

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll
23 Jul - 9am-1pm
Exam
Exam

Contact the school for more information
Lang:
Teacher: Tommaso Bartoloni
This group of lessons can also be purchased individually Enroll

Individual Lessons

You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.
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