Free Demo of a Lesson of "THE SECRETS OF ITALIAN CUISINE COURSE" by Piernicola

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 !

http://photos4.meetupstatic.com/photos/event/9/3/7/8/event_179617752.jpeg

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

First Lesson

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 .........)

Second Lesson

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

Third Lesson

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

Fourth Lesson

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

Fifth Lesson

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......

Sixth Lesson

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...........

Seventh Lesson

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..........

Eighth Lesson

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..........

Teacher's Biography

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.