Language & Cooking course

Cooking course 20 hours

Tuesday: brief introduction to Italian cuisine, hygiene standards, product references. Proper food handling and basic processing techniques. Cold and hot appetizers.

Wednesday: pasta dishes (dry and fresh pasta, risottos, gnocchi, polenta and soups).

Thursday: meat (to be agreed cuts and types).

Friday: fish (Sea: crustaceans, molluscs, various species, lake).

Saturday: desserts (Basic preparations).


Schedules to be agreed

Each lesson consists of a brief initial theoretical part and the remaining technical / practice.

Possible changes or variations during the lessons according to specific needs / preferences.