Why choose the Italian cooking school Cordon Bleu?

Why choose the Italian cooking school Cordon Bleu?

A wide range of specializations, from sweet to savoury dishes, and taught by highly qualified teachers.

Whether long or based on one single workshop, no prior knowledge is required for these courses.

They are open to those new to the cooking experience as well as those who want to improve their skills or add new and innovative recipes to traditional ones.

The Italian cooking school Cordon Bleu has a network of professional chef teachers dedicated to providing the highest level of culinary instruction, and taking participants on a memorable taste experience, in a warm and friendly atmosphere.

These courses can be taught in English and French.

Who is the course for?

These courses are ideal for food enthusiasts, for chefs, foreigners and whoever wants to feel more confident in specific cooking areas.

For the love of the cooking arts

Amateur courses are aimed at those who love cooking and wish to improve their skills in the preparation of traditional Italian dishes: fresh pasta, first course dishes (pasta, risotto, soups), second course dishes (meat and fish), yeast doughs, ice-cream, as well as ethnic cuisine and pastry arts.

The courses are a fun and constructive introduction to the culinary world, and a first step towards a potential future profession.

They are great for those that already have a basic self taught level of competence in the home kitchen, for foreigners and for cooks wishing to enhance a specific area.

All of this thanks to a professional and hospitable staff of ourItalian cooking schoollocated in the unique and attractive location of Palazzo Panciatichi Ximenes.

Amateur Courses

Some of our school's amateur cooking classes
Start
End
Course
Course Type
Duration
Lang
October 15th
Pastry Cooking new edition with ancient grains
Amateur Courses
8 lessons
Amateur Courses
Lang:
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On request
In the kitchen with love
Amateur Courses
Amateur Courses
Lang:
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On request
Incentives
Amateur Courses
Amateur Courses
Lang:
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January 7th
Pastry Cooking new edition with ancient grains Modern desserts
Amateur Courses
3 hours
Amateur Courses
Lang:
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January 16th
Basic Cooking Course The basics
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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January 16th 2020
Basic Cooking Course
Amateur Courses
10 lessons
Amateur Courses
Lang:
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January 16th
Basic Cooking Course - Evening
Amateur Courses
10 lessons
Amateur Courses
Lang:
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January 16th
Basic Cooking Course - Evening The basics
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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January 23rd
Basic Cooking Course The sauces
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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January 23rd
Basic Cooking Course - Evening The sauces
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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January 30th
Basic Cooking Course The vegetables
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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February 6th
Basic Cooking Course - Evening The vegetables
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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February 13th
Basic Cooking Course Cooking methods
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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February 13th
Basic Cooking Course - Evening Cooking methods
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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February 20th
Basic Cooking Course Fish and sea food
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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February 20th
Basic Cooking Course - Evening Fish and sea food
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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February 26th
March 12th
Fish Master Class
Professional Programmes
4 lessons
Professional Programmes
Lang:
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February 27th
Basic Cooking Course Meat
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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February 27th
Basic Cooking Course - Evening Meat
Amateur Courses
3 hours evening
Amateur Courses
Lang:
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March 5th
Basic Cooking Course Soups, first courses and risotti
Amateur Courses
3 hours afternoon
Amateur Courses
Lang:
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Course
Course Type
Duration
Lang
Basic Cooking September Fish and sea food
Amateur Courses
3 hours afternoon
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: 100€
Basic Cooking September The best frying
Amateur Courses
3 hours afternoon
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: 100€
Italian Ice Cream (Gelato)
Amateur Courses
4 hours
The school is pleased to welcome Palmiro Bruschi who is a member of the Italian Ice Cream Academy and has been the Italian champion of ice cream making.

During the lesson Bruschi will create new and traditional ice creams flavored with authentic Italian ingredients.

Contact the school for more information and details about this course.
Price: 130€
Basic Cooking September Home made Pasta
Amateur Courses
3 hours afternoon
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: 100€
Basic Cooking Evening September 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: 100€
Basic Cooking Evening September 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: Crepes Souzette, Chocolate Mousse, Creme Brulee, Yogurt Bavarian Cream with Strawberry Compote, Souffle al Grand Marnier.
Price: 100€