LEVEL 1: COOKING FOR AMATEUR CHEFS
The course will cover the basics of Italian cuisine.
You will learn to make two classic menus that will teach you some of the principles of Italian cuisine. The menus will vary according to the season and the fresh produce available.
The course will last three days (Monday, Tuesday and Thursday) from 9.30 am to 2 pm and you will eat the results for lunch. The price of your course includes welcome drinks and canapés, three days of tuition, ingredients, lunch with wine on course days and a farewell dinner with award of course attendance certificate. Optional extras include a food and wine tasting evening and various trips.
Day 1 (Monday)
9.30 am
Meet for a welcome coffee at the Anatra Grassa and a brief outline of the course contents. You will be given copies of the recipes in English.
The Anatra Grassa will supply you with an apron and hat and Corsi Capena will give you your own chef’s jacket.
Short talk on the history and geography of Italian cuisine.
Introduction to Italian produce: oil, pasta, rice, wine, fish etc.
Basic preparation techniques you will need when you come to make the menus on days two and three.
2 pm
Lunch
Day 2 (Tuesday)
9.30 am
Meet at the Anatra Grassa for coffee
You will make the first menu, with the opportunity to sample some typical produce such as cold cuts (prosciutto, salami etc.) in the Anatra Grassa’s cantina.
Sample menu one:
Prosciutto e melone
Cascata di affetati e formaggi
Lasagne alla bolognese
Pennette alla sorrentina
Costolette di abbacchi panate
Carciofi alla romana
Tiramisù
2 pm
Lunch and the opportunity to eat the results
Day 3 (Thursday)
9.30 am
Meet at the Anatra Grassa for coffee
Today you will make the second menu and have an opportunity to sample and look at oils, balsamic vinegars, classic salad dressings and pinzimoni .
Sample menu two:
Pinzimonio
Carpaccio di manzo con rucola e parmigiano, all’olio e limone di Sorrento
Gnocchi di patate con crema di zuccine e speck
Risotto alla milanese
Ossobuco di vitella in salsa gremolata
Purea di patate al rosmarino
Coppa martini di fragole, con aceto balsamico e pesto dolce di Genova
2 pm
Lunch as before
LEVEL 2: COOKING FOR SEMI-PROFESSIONAL CHEFS
This course is aimed at restaurateurs and people who already know a lot about food.
You will learn about the most sophisticated Italian produce, e.g. white truffles, fois gras, game, wines, cheeses, oils and balsamic vinegars and Italian regional cooking, e.g. Northern Italian cuisine, Mediterranean cuisine.
The menus will all be prepared with the freshest seasonal ingredients according to the time of year the course is held.
The course will last four days with cooking lessons in the morning and tasting sessions (wine and food) led by Michela, the Anatra Grassa’s sommelier, in the evening. The price of your course includes welcome drinks and canapés, four days of tuition, three wine/food tasting evenings, ingredients, lunch with wine on course days and a farewell dinner with award of course attendance certificate. Optional extras include various trips.
Day 1 (Monday)
9.30 am
Meet for a welcome coffee at the Anatra Grassa and a brief outline of the course contents. You will be given copies of the recipes in English.
The Anatra Grassa will supply you with an apron and hat and Corsi Capena will give you your own chef’s jacket.
You will be taught the basic preparation techniques you will need when you come to make the menus on days two, three and four.
2 pm
Lunch
8.30 pm
Wine tasting and tasting menu
Day 2 (Tuesday)
9.30 am
Meet for a welcome coffee at the Anatra Grassa
- Introduction to the culinary history of northern Italy and its produce
- Preparation of Menù Alpino [northern Italian menu]
Terrina di formaggio stracchino, valeriana croccante e sciroppo di frutta di sottobosco
Strudel di verdure in fonduta di tartufo bianco e toma piemontese
Pappardelle in salmi di lepre
Risotto ai funghi di bosco mantecato in burro acido
Medaglione di cervo alla Rossini, purea di marroni e scalogni glassati
Particola tirolese
2 pm
Lunch
8.30 pm
Wine tasting and tasting menu
Day 3 (Thursday)
9.30 am
Meet for a welcome coffee at the Anatra Grassa
- Introduction to the culinary history of southern Italy and its produce
- Preparation of Menù Mediterraneo [southern Italian menu]
Panzanella di bufala
Carpaccio tiepido di vitello, crema alla rughetta selvatica e spuma di parmigiano
Raviolone Bergese
Sformato di maccheroni ai carciofi, bressato al dragoncello
Gallo disossato farcito di classica finanziera e purea di lentichie umbre
Guazzetto di frutta in fusione di erbe officinali e sorbetto d’Amalfi
2 pm
Lunch
8.30 pm
Wine tasting and tasting menu
Day 4 (Friday)
9.30 am
Meet for a welcome coffee at the Anatra Grassa
- Introduction to fish cookery
- Preparation of Menù di pesce
2 pm
Lunch
8.30 pm
Farewell dinner and award of certificates
