Preparation of appetizers, first and second courses and desserts.
2 Week Course 4 lessons, (2 3-hour lessons per week.)
Regional First Courses This course is dedicated to the wealth and variety of Italian Regional cuisine, from the North to the South of the peninsula.
Typical dishes from each region will be prepared, including Spaghetti Carbonara, Trennette al Pesto and Linguine alla Viareggina.
Baked First Courses The 4 lessons are aimed at learning the essentials of oven-baked first courses such as Lasagne, Cannelloni and those en papillote.
Baked Second Courses The 4 lessons are aimed at learning the essentials of oven-baked second courses including roasted meats, fish and vegetables.
Fish 2 lessons that cover the preparation and cooking of various fish dishes including appetizers, first courses with pasta and rice, and second courses with both fresh and saltwater fish.
Tuscan Cuisine This course is dedicated to the cuisine of Tuscany. Participants learn how to prepare traditional recipes such as Ribollita soup, Baccala', Spelt soup, Crostini and typical desserts.
Home-style Pizza and Focaccia This course is dedicated to the preparation of Pizza and Focaccia. Participants learn how to prepare, knead and cook pizza, breads, bread sticks and Focaccia.
Basic Pastry Course The 2 lessons are for those who especially love Italian desserts and pastries. Participants will learn the preparation of puff pastry, shortcut pastry, cream puffs, fillings, cakes and cookies.
Basic Ice Cream Course This course will explain the techniques needed to achieve a good assortment of flavors and customized recipes.