Introduction: Get introduced to the kitchen with knife skills and sanitation training. You’ll cover how to purchase, clean, prepare and store fruits and vegetables, as well as learn about oils, vinegars and vinaigrettes, the authentic dressings that can enhance any recipe.
Cheese & Antipasti: Italy produces over 450 types of formaggi across its 20 regions. See, smell and taste a range of cheeses, as well as the varieties of cured meats and vegetables. Learn how to balance attributes and flavors, like acidity and sweetness, in dishes that include insalata di funghi, carpaccio alla cipriani and bruschetta al pomodoro.
Stocks & Sauces: Learn techniques to create stocks and sauces that are used in countless recipes and form the backbone of many dishes. You’ll prepare recipes such as zuppa di ceci, pasta fagioli, zuppa di farro and other classics.
Pasta – Fresh, Dried and Filled: Beam with pride as you roll out your first sheet of fresh pasta. You’ll make ragù di carne and gnocchi alla romana the way they were meant to be, and be introduced to other Italian mainstays, including hearty risotto, polenta and rice dishes like vialone nano.
Pizza & Breads: From rustic and crusty to sweet and flaky, Italian pane is famed for its distinct flavors and textures. You’ll practice essential techniques that include mixing, shaping, baking and finishing on staple recipes like focaccia, calzone, crispy grissini and pizza.
Fish: Learn the right techniques to prepare all kinds of pesci, from shellfish to round fish. You’ll learn how to check for freshness and practice scaling, trimming, gutting and filleting, and have the opportunity to refine your skills in poaching, sautéing and baking.
Meats: This unit runs the gamut of Italian carni: chicken, duck, quail, beef, veal, pork, lamb and rabbit. You’ll learn a number of cooking methods, sautéing, grilling, braising and roasting, and learn how to purchase, fabricate and store regional Italian varieties of meat, as well as their local preparations.
Contorni: No Italian meal is complete without a salad and vegetable side dish, and you’ll learn the essential preparations used for all of them. You’ll practice classic methods, including brasare, arrostire and frittura, and see firsthand how these ingredients combine in their own unique ways.
Desserts: And finally, la dolce! You’ll cover techniques for preparing authentic and delicious sweets: custards, cream puffs, sponge cakes, biscotti, gelato, sorbet, mousse. Lessons include such popular desserts crostate, panna cotta, pasta sfoglia and tiramisu.