Sample Menus for Italian Cooking Class Vacations

Italian Cookery Course - Menu
This is an example of a week menu, it can change subject to season and availability: 

Torte di Verdure		Vegetable Tart
Bruschette al Porcino Rustico		Toasted bread with wild mushrooms
Polenta con Cinghiale		Polenta with Wild Boar
Petto di Pollo Tipieno		Filled chickenbreast
Carciofi alle Casentinese		Artichokes with Mushroom, cheese and garlic
Torta della nonna		Cream and Pine Nut Cake
Torta della nonna		Cream and Pine Nut Cake
Antipasto con crostine neri, misti e affettat misti Toscano		Traditional Tuscan Antipasto prepared with typical sauces meat, tomato and cheeses, served with fennel and typical salami
Tagliatelli al Ragu OR Agnolotti		Pasta with a meat sauce OR Pasta filled with a mix of white meat and spinaches
Coniglio alla Cacciatori		Rabbit in a tomato sauce with herbs
Sformato di Vedure di Stagione		Vegetable Quiche
Budino Agli Amaretti		Creme Caramel with Ground Biscuits
Antipasto con Bresaola		Slices of ham service with cheese & rucola
Gnocchi Gran Prix		Gnocchi of Potato and Spinach, filled with ricotta and served in a tomato sauce
Filetto al Pepe Verde		Filet steak in a green pepper sauce
Verdure Grigliate		Fresh grilled vegetables
Gelato Nocciola, Crema e Pinoli, Fragola		Creme Caramel with Ground Biscuits
Antipasto con crepes, Pizette con pasta sfoglia involtini E piadina		Crepes filled with Bresaola, ham and with different cheeses, and two different kinds of pasta
Ravioli al Porcino		Ravioli with wild mushrooms
Tagliata con verdure gratinate		"Fiorentina" Steak grilled and served with olive oil, green pepper and rosemary. Oven baked stuffed vegetables
Panna Cotta		Baked Cream tart
Buffet
Crostini		Small circles of bread with different sauces
Bruschette		Bread baked in the oven with mushroom, tomato, and cheese etc.
Involtini di Bresaola		Rolls of "bresaola" with goat cheese
Involtini di Proscuitto cotto		Rolls of Ham with ricotta and almonds
Carpaccio		Bresaola with rucola and parmesan cheese
Proscuitto e Melone		Parma Ham and melon
Spiedini di Formaggi misti		Skewers with different cheeses
Vitello Tonnato		Veal in tuna sauce
Melanzane con Tagliolini e Pros Crudo		Rolls of eggplant with Noodles, tomato sauce and raw ham.
Risotto ai Funghi Porcini		Rice with wild mushrooms
Triangoli di Pizza		Slices of Pizza with various toppings
Verdure Gratinate		Vegetables filled with breadcrumbs and baked in the oven
Macedonia di frutta fresca		Fresh fruit salad
Crostata		Tart
Torta della Nonna		Cream and Pine nut Pie

Italian Mediterranean Cookery Course - Menu

This is an example of a week menu, it can change subject to season and availability:

Sunday afternoon - Italian dinner preparation

Pasta - with various sauces



Scallopine (Veal & ham rolls in tomato & wine sauce)
OR
Shino arresto (Braised shin of veal)
With
Risotto or a Rice & spinach mould.
AND
Grilled vegetables platter



Zabaglione with strawberry puree
OR
Amaretti pudding with seasonal fruit sauce


Monday Morning - preparation breads and pastries

Learn to make basic bread dough:
Bread - Foccacia & Fougasse (the provencal version)
AND
Savory Tart - Pissaladiere, (onion, anchovy & black olive tart)
Biscuits - Cantucci
Tart - Apricot or Plum tartc.

Lunch - Savory Tart and Salad


Monday Afternoon - Preparation French Provencal dinner

Tapenade, (black olive puree)
Caviar d'aubergine (egg plant spread )



Salade Nicoise (the real one!)
OR
Soupe au pistou (the provencal version of Minestrone)
OR
Roasted green asparagus with a broken egg
OR
Carpaccio or tartare from fresh Tuna (if available)



Fish in a crust of sea salt (usually sea bass or daurade)
OR
Charlotte d'agneau, (lamb pie under layers of egg plant)
OR
Estouffade Provencale, (a classic , a beef stew in red wine and herbs)
AND
Ratatouille (again the real one!)
Tian of vegetables (layers of vegetables baked in an earthenware dish)
Tomates a la provencale (oven roasted tomatoes )



Small lemon creams
OR
Clafoutis of seasonal fruits (fruit flan)
OR
Poached peaches in rose wine

You will also learn how to marinate "picodons" (small goat cheeses in a jar with olive oil, herbs, etc..)


Wednesday Morning - Preparation Spanish lunch

Gaspacho



Tortilla ( omelette with onions and potatoes)

Salad of roasted red peppers



Crema Catalana ( spanish creme brulee)
OR
Fresas agridulce (strawberries sweet and sour with Xeres vinegar)


Wednesday Afternoon - Preparation Marrocan dinner

Filo pastry parcels with various fillings:, filled with fresh sardine fillets, raisins, pinenuts and baked in oven.



Tagine of Chicken with preserved lemons and green olives (we demonstrate technique for preserving the lemons)
AND
Spicy couscous to be served as vegetable dish
AND
A selection of refreshing small side salads (carrots, cucumber, etc..)



Rice pudding & salad of sliced fresh oranges with cinnamon


Friday Afternoon - Preparation Buffet dinner

Selection of spanish Tapas
Italian crostinis



Farcis provencaux : (small vegetables , usually courgettes,tomatoes, onions, stuffed with various fillings and baked)



Panzanella



Prosciutto & melon (May) - Prosciutto & figs (Sept. Oct.)



Carpaccio bresaloa with rocket & parmesan



Escabeche de calamares (if available) marinated squid salad



Taboule (couscous salad)



Cheese selection : Pecorino, Parmesan, goat cheeses



Cheese log

Semi Freddo in different flavours like praline, vanilla, nougat, etc., served with seasonal oven baked fruits

For Availability and Booking Information

877 848-7477
or
cooking@bestsingletravel.com