Our sponsor offers a free demonstration, by Piernicola, who will talk in Italian language of intermediate and advanced level, of a lesson of his "THE SECRETS OF ITALIAN CUISINE COURSE" which he teaches in the school of Mission Viejo. The course is a theoretical course of 8 lessons of one hour each, on the Italian traditional cuisine and its typical products. An amazing journey into the best food of the world by the Italian cuisine lover and expert Piernicola !
Improve your Italian discovering........
”THE SECRETS OF THE ITALIAN COUSINE”
A theoretical course of 8 lessons of one hour each, on the Italian traditional cuisine,and its typical products
An amazing journey into the best food of the world!
The course will be in Italian language for students with an intermediate and advanced level of the language.
PROGRAM OF THE COURSE
The basic ingredients and their genuineness
Bread, Pasta, Oil, Wine vinegar, Aceto balsamico, Sea salt, Parmigiano Reggiano e Grana Padano, Mozzarella, Pecorino, Pancetta, Tomato, Herbs and spices (garlic, onion, carrot, celery, rosemary, basil, parsley, pepper, red pepper, oregano, sage .........)
Some appetizing ideas with the basic ingredients
Simple Bruschetta, Bruschetta al pomodoro, Panzanella, Pane, vino e zucchero, Caprese, Spaghetti aglio, olio e peperoncino, Spaghetti cacio e pepe, Pinzimonio, Spaghetti alla Carbonara
The most famous Italian cold cuts
Prosciutto di Parma e prosciutto San Daniele, Bresaola, Ciabuscolo, Culatello, Coppa (Lonza), Mortadella, Pancetta, Salame, Salame lardellato, Ventricina, Prosciutto cotto, Speck, Lardo di Colonnata, Soppressata, 'Nduja
The most famous fresh and aged Italian cheeses
Fresh: Burrata, Caciotta, Gorgonzola, Mozzarella, Mozzarella di bufala, Mascarpone, Stracciata (Treccia), Crescenza, Ricotta, Robiola, Stracchino, Tomino. Aged: Bra, Caciocavallo, Provolone, Fontina, Gorgonzola, Asiago, Scamorza, Taleggio
The most famous appetizers
Antipasti di pesce, Antipasti di carne, Antipasto all'Italiana, Alici marinate, Carpaccio di Bresaola, Crostini, Prosciutto e fichi, Prosciutto e melone, Gnocco fritto, Tigelle, Radicchio alla pancetta......
The most famous first courses
Lasagne, Tagliatelle al ragù, Tagliatelle allo scoglio, Bigoli, Bucatini all'amatriciana, Cavatelli, Gnocchi, Orecchiette alle rape, Polenta, Risotto di mare, Risotto alla milanese, Ravioli, Strozzapreti, Trofie al pesto, Tortellini...........
The most famous second courses
Abbacchio alla romana, Baccalà alla Vicentina, Brasato al Barolo, Bistecca alla Fiorentina, Bollito misto, Cotoletta alla Milanese, Fegato alla veneziana, Melanzane alla parmigiana, Frittura di pesce mista, Caciucco, Arrosto di pesce, Fritto misto alla romana, Ossobuco, Coda alla vaccinara, Saltimbocca, Trippa in umido..........
The most famous desserts and the most famous wines
Desserts: Babà, Sfogliatella, Cannoli alla siciliana, Cantuccini, Cassata, Panna cotta, Panettone, Pandoro, Panforte, Pastiera napoletana, Tiramisù, Gelato, Semifreddo, Zabajone, Zuccotto............
Wines: Prosecco, Spumante, Cartizze, Moscato d'Asti, Brunello di Montalcino, Marsala, Cannonau, Dolcetto del Piemonte, Barbera, Barolo, Sangiovese, Montepulciano d'Abruzzo, Verdicchio..........
Piernicola Cocchiaro was born in province of Ascoli Piceno, Italy, in 1949.
He is an Italian Architect, Fine Art Painter and retired Teacher, moved to California from Italy in 2008.
He lives in Orange County, but continues to have professional connection with his clients in Italy, where he returns for wo or three months a year.
He is a passionate and an expert of Italian Cuisine which he loves teaching.
As an Architect, he has over 36 years of professional experience ranging from urban planning to interior design.
As a Painter, he has an artistic experience of 40 years, during which he participated in numerous art exhibitions in Italy and California.
As a teacher Piernicola taught Live Hand Drawing and Visual Education for 37 years in Italian Art High Schools, where in addition he also taught Italian Art History for some years.