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 (cuts and types to be agreed).

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

Saturday: desserts (Basic preparations).



Schedules to be agreed

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

Changes or varItions are possibile during the lessons according to specific needs / preferences.

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