|
8
Arrival
and welcome dinner
|
9
The
Foundation of Italian Haute Cuisine: Tastings, Technical
Overview, Olive Oil Analysis
|
10
Base
Preparations
Molecular
Cuisine & Advanced Cooking Tecniques
|
11
Neither
Meat nor Fish, Mediterranean and Alternative Cuisine &
"Cucina Espressa"
|
12
Pasta,
pasta, pasta...!
|
13
Focaccia,
Pizza and Specialty Breads: Tradition and Evolution According
to ICI
|
14
CULTURAL
TRAVEL:
Market Visit
|
|
15
FREE
DAY
|
16
FREE
DAY
|
17
Pastry,
Cakes and Desserts
|
18
CULTURAL
TRAVEL: Visit and Tasting to a Wine Producer
|
19
The
Foundation of Regional Italian Cuisine; Regional Italian
Cooking
|
20
Cooking
examination and recap
|
21
CULTURAL
TRAVEL: Market Visit
|
|
22
FREE
DAY
|
23
Curing
meats and butchering: selecting livestock at the farm
|
24
Curing
meats: South Italy
|
25
Sausage
making : Cured Sausage
|
26
Sausage
making : Cured Sausage
|
27
Curing
meats: Tuscany & North Italy
|
28
Sausage
making: Fresh Sausage
|
|
29
FREE
DAY
|
30
Distillation
Part II: The science & Techniques Necessary for In-house
Distilling of Spirits and the Extraction of Natural Essences
|
31
Menu
Development, Service Types, Palate Psychology
|
|
|
|
|
