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Free Lecture on "RAGU' AND LASAGNA BOLOGNESE", by Piernicola

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Piernicola, as an Italian passionate and expert on Italian cuisine, offers, in Italian language of intermediate and advanced level, a Free Lecture on "RAGU' and LASAGNA BOLOGNESE" that is part of his "THE SECRETS OF ITALIAN CUISINE COURSE" which he teaches in a private school of Mission Viejo. 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 cooking expert Piernicola !

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Improve your Italian

discovering........

”THE SECRETS OF ITALIAN COUSINE

COURSE”

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 andadvanced level.

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..........

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Comments

  • Steven

    Piernicola, I may only be there in spirit, I have a 6:30 Foxtrot class at Danscene but Happy to Announce for you.

    5 years ago