COOKING CLASS SPECIAL GOURMET DINNER

COOKING CLASS

SPECIAL GOURMET DINNER

B&B Giglio Bianco with Chef Vary

has been giving cooking holidays in Tuscany for over 6 years.

The classes are given in the real "home kitchen" which haven been especially equipped.

ONE DAY COOKING LESSON: your culinary experience in Florence!

........so much more than just pasta!


MY RECIPES

CHOICE YOUR MENU'

domenica 5 giugno 2011

4 JUNE ....amazing menu'

Bread cup (homemade) with burrata cheese tossed with fresh chives, Black salt, past of sundry tomatoes, Extravirging of taggiasche olives (OLIVE TAGGIASCHE) (from Liguria) and just some balsamic aged drop

"Bag" with stuffed mignon vegetables (eggplant and sweet green pepper)
heart of spicy italian chili (from Calabria)

Lettuce cream with Parmigiano mousse and black pepper

Pappardelle (home made) with chicken ragù, sweet onion and Bronte pistacchio pesto (with pistacchio, basil, chives, garlic and extravirgin from tuscan)

Breast duck in sauce of Organge, Zibibbo wine and little bit of Balsamic. Accompained with toast milk bread, leek sprouts and pink pepper

Panna cotta with fresh nectarines

Bread cup (homemade) with burrata cheese tossed with fresh chives, Black salt, past of sundry tomatoes, Extravirging of taggiasche olives (OLIVE TAGGIASCHE) (from Liguria) and just some balsamic aged drop

Bread cup (homemade) with burrata cheese tossed with fresh chives, Black salt, past of sundry tomatoes, Extravirging of taggiasche olives (OLIVE TAGGIASCHE) (from Liguria) and just some balsamic aged drop

Bread cup (homemade) with burrata cheese tossed with fresh chives, Black salt, past of sundry tomatoes, Extravirging of taggiasche olives (OLIVE TAGGIASCHE) (from Liguria) and just some balsamic aged drop

"Bag" with stuffed mignon vegetables (eggplant and sweet green pepper)
heart of spicy italian chili (from Calabria)

"Bag" with stuffed mignon vegetables (eggplant and sweet green pepper)
heart of spicy italian chili (from Calabria)

Lettuce cream with Parmigiano mousse and black pepper

Pappardelle (home made) with chicken ragù, sweet onion and Bronte pistacchio pesto (with pistacchio, basil, chives, garlic and extravirgin from tuscan)

Pappardelle (home made) with chicken ragù, sweet onion and Bronte pistacchio pesto (with pistacchio, basil, chives, garlic and extravirgin from tuscan)

Breast duck in sauce of Organge, Zibibbo wine and little bit of Balsamic. Accompained with toast milk bread, leek sprouts and pink pepper

Breast duck in sauce of Organge, Zibibbo wine and little bit of Balsamic. Accompained with toast milk bread, leek sprouts and pink pepper

Panna cotta with fresh nectarines

Panna cotta with fresh nectarines
Pubblicato da alle

Nessun commento:

Posta un commento

Iscriviti a: Commenti sul post (Atom)

YOUR COOKING LESSON

YOUR COOKING LESSON

COOKING CLASS PRESENTATION

COOKING CLASS PRESENTATION
COOKING CLASS

Chef Vary hight quality food and service from Italy

Caricamento in corso...

YOUR CERTFICATE of PARTECIPATION

YOUR CERTFICATE of PARTECIPATION
CERTFICATE of PARTECIPATION

MENU

IDEA of MENU OF OUR COOKING CLASSES IN ITALY

APPETIZER

Bruschette: Tomatoes, mushrooms, garlic, basil, herbs, artichoke....;

Cake with vegetable and cheeses (zucchine, eggplants, potatoes....);

Mixed grilled vegetable with bread and garlic;

Rolled meat with wild erbs, ham and cheese;

Cold pasta salad;

Parmigina with egg plants or with zucchini;

Fresh dressing for your Salad (with mint, basil, thyme, chives, chili....);

Stuffed flower zucchini (ricotta...);;

Crostini with home made sausage;

Panzanella (bread cold salad);

Stuffed vegetable (tomatoes, zucchini...)

FIRST COURSE

"Pasta" made by hand (Tagliatelle, strozzapreti, maltagliati, pappardelle....)...

with and without eggs!!!;

Gnocchi (with potatoes or with ricotta);

Ravioli (with different stuffed);

Lasagne (classic or vegetarian);

Rice (learn a different risotti with a great italian rice!);

Soups (carrots, artichokes, potatoes, onion, spinach...);

Pasta and beans;

Minestrone

*the souce for the pasta will be do used fresh and seasonal products:

Pesto, Zucchini and saffron, Mix vegetable, Chicken ragu, Meat sauce, Fresh tomatoes basil and

garlic, "Arrabbiata" with bacon and spicy, Carbonara, Peppers.....

SECOND COURSE

Meatloaf;

Peposo (stew beef with Chianti and pepper)

Saltimbocca alla romana....

Chicken tart

Meat balls

Stew veal

Rabbit

Pollo alla cacciatora

Pork with "sweet wine";

VEGETABLE

Different Salad with SPECIAL DRESSING

Roasted potatoes;

Roasted mixed vegetable;

DESSERT

Crostata (with cream, fresh fruit and jams);

Tiramisù (classic or with fruits)

Panna cotta

Special Prato bisquits wit tuscan holy wine