Three-Day Italian Culinary Basics

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In just three days, learn the basics of great Italian cooking. Fresh, well-chosen ingredients and simple, straightforward techniques highlight this heavenly, naturally healthful cuisine. Each class ends with students sitting down to enjoy an elegant Italian meal while discussing the skills, techniques and recipes featured that day.

SKILLS AND TECHNIQUES Cooking with authentic Italian ingredients; learning traditional Italian cooking techniques; balancing menu items to create the ultimate dining experience; making assorted antipasti; preparing perfect polenta, pasta and risotto; pan-roasting fish and testing for doneness; grilling steak and testing for doneness; creating crusty grill marks; creating artful salads with multiple flavor components; preparing the most beloved desserts of Italy.

Age Requirements: Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)

DAY 1 MENU Marinated Zucchini, Roasted Red Peppers and Grilled Eggplant with Crostini; Risotto with Arugula and Prosciutto; Veal Piccata; Endive and Bel Paese Salad; Tiramisù

DAY 2 MENU Lemon Shrimp Bruschetta; Homemade Pasta with Gorgonzola Sauce; Tuscan Porterhouse for Two (Bistecca alla Fiorentina); Broccoli with Garlic and Olive Oil (Alio Olio); Romaine and Radicchio Salad with Shaved Pecorino Romano; Chocolate Biscotti with Cappuccino or Espresso. Sample Recipe: Hazelnut Gelato

DAY 3 MENU Marinated Fresh Mozzarella and Olives; Polenta with Wild Mushrooms; Pan-Roasted Fish with Sicilian Salmoriglio Sauce; Sautéed Spinach with Pine Nuts; Shaved Fennel and Orange Salad; Panna Cotta

Related Classes:

• Basic Knife Skills
• One-Day French Culinary Basics
• One-Day Italian Culinary Basics
• Three-Day Culinary Basics