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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'
giovedì 13 ottobre 2011
martedì 11 ottobre 2011
menu 29 september
Pecorino with home made marmelade (Onions and red peppers), pears with red wine and spieces
Onion soup with cinnamon and toast bread with oregano
Home made ricotta dumpling with pumpkin and butter
Chicken flan with crunchy bread served on potatoes and mushrooms
Gelato with honey
| Quails eggs with asparagus and truffle butter |
| Pecorino with home made marmelade (Onions and red peppers), pears with red wine and spieces |
| Onion soup with cinnamon and toast bread with oregano |
| Onion soup with cinnamon and toast bread with oregano |
| Home made ricotta dumpling with pumpkin and butter |
| Home made ricotta dumpling with pumpkin and butter |
| Chicken flan with crunchy bread served on potatoes and mushrooms |
| Chicken flan with crunchy bread served on potatoes and mushrooms |
| Chicken flan with crunchy bread served on potatoes and mushrooms |
venerdì 7 ottobre 2011
28 september
Pecorino with pepper and with truffle with home made marmelade with red peppers and baby pear cooked in red wine with cloves and cinnamon
Black rice with radicchio and sweet onion
Veal stew with onion, carrots and white wine served with soya sprouts and Evo flavored with lemon
| Rosted tomatoes with buffalo mozzarella and pesto with pistachio, fresh basil and lemon grass |
| Rosted tomatoes with buffalo mozzarella and pesto with pistachio, fresh basil and lemon grass |
| Pecorino with pepper and with truffle with home made marmelade with red peppers and baby pear cooked in red wine with cloves and cinnamon |
| Pecorino with pepper and with truffle with home made marmelade with red peppers and baby pear cooked in red wine with cloves and cinnamon |
| Pecorino with pepper and with truffle with home made marmelade with red peppers and baby pear cooked in red wine with cloves and cinnamon |
| Pecorino with pepper and with truffle with home made marmelade with red peppers and baby pear cooked in red wine with cloves and cinnamon |
| Carrots soup with black pepper |
| Carrots soup with black pepper |
| Black rice with radicchio and sweet onion |
| Black rice with radicchio and sweet onion |
| Black rice with radicchio and sweet onion |
| Veal stew with onion, carrots and white wine served with soya sprouts and Evo flavored with lemon |
| Veal stew with onion, carrots and white wine served with soya sprouts and Evo flavored with lemon |
| Gelato (homemade) with caffè |
| Gelato (homemade) with caffè |
martedì 4 ottobre 2011
MENU' 27 SEPTEMBER
Mushrooms soup
2 Pecorinos cheeses with onion marmelade
Fresh pasta with pistachio pesto and cherry tomatoes
Zucchina stuffed with roast tomatoes and tenderloin of pork with balsamic served with zucchini flowers stuffed with Ricotta and home made bread
Gelato (homemade) with Amaretto
| Special mousse of tomatoes with black salt, Burrata cheese and fresh chives |
| Special mousse of tomatoes with black salt, Burrata cheese and fresh chives |
| Mushrooms soup |
| Mushrooms soup |
| 2 Pecorinos cheeses with onion marmelade |
| 2 Pecorinos cheeses with onion marmelade |
| Fresh pasta with pistachio pesto and cherry tomatoes |
| Aggiungi didascalia |
| 2 Pecorinos cheeses with onion marmelade |
Chef Vary hight quality food and service from Italy
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
