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).
Note:
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.
