A course to get to know typical
Italian and Tuscan cuisine while learning and improving your
Italian language.
Every day you have three hours class of Italian
language and then a whole evening preparing, and tasting a
dinner under the guidance of a skilled instructor of the
traditional cuisine of Castagneto Carducci.
Each cooking lesson lasts more than three hours
with a complete introduction to Tuscan cooking: notes and
origins, shopping: how to choose the ingredients in local
market or directly from the local producer, learning and
preparing hors-d'oeuvre, learning and preparing the first
course, learning and preparing the second course, learning and
preparing the dessert. At the end of each lesson, there is a
nice and complete Tuscan dinner with some dishes from the
culinary tradition of Castagneto Carducci and our area.
As far as possible we will use fresh ingredients
from local production and some dishes vary according to
season.
Conversation in Italian with the assistance of
the teacher will help in improving the linguistic competence
however explanations in English are always available.
The course for small groups (minimum 4 maximum 8)
is suited for beginners, for more expert people who want to
know the typical cuisine in
Monday
PRIMO: “GNUDI” AL POMODORO
SECONDO: FAGIOLI ALL’UCCELLETTO
DOLCE: CANTUCCINI
ANTIPASTO: BRUSCHETTE AL POMODORO E “FREGHE” /
FIORI DI ZUCCHINI FRITTI*
PRIMO: TRENETTE
SECONDO: POLLO ALLA CACCIATORA
DOLCE: TORTA ALLA RICOTTA
Wednesday
ANTIPASTO: BRUSCHETTE DI PORRO E CIPOLLE
PRIMO: ZUPPA TOSCANA
SECONDO: SALTIMBOCCA
DOLCE: TORTA ALLA CAMPIGLIESE
Thursday
ANTIPASTO: PAPPA AL POMODORO
PRIMO: TAGLIATELLE AL RAGU’ / PASSATA DI CECI CON
PASTA TAGLIATA
SECONDO: FRITTATA CON ZUCCHINI* O CIPOLLE
DOLCE: TIRAMISU’
Friday
ANTIPASTO: POLPO CON PATATE
PRIMO: RISO AL NERO DI SEPPIA / PACCHERI ALLA
GALLINELLA
SECONDO: BACCALA’ ALLA LIVORNESE / ACCIUGHE CON
FIORI DI ZUCCHINI FRITTI*
DOLCE: CRÈME CARAMEL
- Italian language course
- didactical materials
- cooking ingredients
- appetizers and dinner
- a booklet of recipes for every participant
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last updated 27. 06. 2019