La Scuola Italiana di Cucina (Italian Cooking School)

Schedule

The course instructor is Mr. Luciano Salucci, owner and chef of the Ristorante Il Barone di Porta Romana as of 1980

Morning
Lessons on Theory and Practical Lessons

Lessons on Theory: Getting to know Italy and its culture through regional dishes.
Learn the correct process of the foods that you will cook
Description of the historic origins of every specialty prepared.
The use of balsamic vinegar in the kitchen.

Practical lessons:
Learn how to “spadellare” or toss pasta in the pan Learn how to use a knife like a professional chef.
Preparation and cooking of typical fish and game dishes along with Tuscan specialties, schiacciata all'olio (type of focaccia with olive oil) and desserts.
During lunch the dishes prepared by the students will be tasted along with wine combinations and an exchange of opinions will be carried out (students may bring guests for an additional fee).

Learn to prepare a basic dish and know how to use it in order to cook different things: for example with a basic dish of “pommarola” (tomato sauce) we will prepare all kinds of pasta dishes such as pastasciutta alla checca, alla fiaccheraia, alla puttanesca, alla pizzaiola, alla sorrentina, alla amatriciana and with herbs amatriciana e con aromi.

The Evening

Lesson dedicated to wine: its origins and how it should be tasted.
Learn which types of glasses must be used.
Learn how to read wine labels.
Tasting of important wines and learn how to appreciate their characteristics.
Combination of wine with food.
Become familiar with extra-virgin olive oil

What you will learn on Wine