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Course “Culinary Traditions of Northern Italy”

Name: Course “Culinary Traditions of Northern Italy”
Start: 2013-03-01T00:00:00+02:00
End: 2013-04-01T23:59:59+03:00

01.03.2013-01.04.2013

Course "Culinary Traditions of Northern Italy". Cooking school in Ukraine.

The fourth course at our school we dedicated to our beloved Italy. In the book “These Strange Italians,” Martin Solly writes: “The Italians are obsessed with food. In fact, their whole life revolves around the production, procurement, preparation and, mainly, absorption of food … First come the “antipasti” (“snacks”), usually at least five, then the first dish (“primo”) – a wide selection of pasta and rice dishes; then the second dish (“secondo”) – meat or fish with vegetable side dish (“contorno”); then cheese and finally dessert (“dolce”) and espresso. The meal can last from two to five hours.” Italian meal became the basis our course, which was held together with chef Ivan Pilipenko and Di Alpino. “Di Alpino” is a brand of Italian coffee, served in mobile coffee shops of the same name in Odessa and in a cosy restaurant that opened its doors in February 2013 on Catherine Square. Pesto sauce, transparent carpaccio, delicate tartar, the best olive oil, the freshest chocolate, all this variety of Italian specialties dazzled us during this course. We stirred risotto, sculpted sweets, fried meat, made dough for croissants, prepared a wide variety of polenta dishes. Pastry chef Ruslan Grigoriuk taught us how to work with chocolate, use confectionery tools and accessories: silicone mats, pastry bags with various nozzles, and a pastry thermometer. It turned out that if you have a good recipe and the right tools, making different chocolate sweets is not at all difficult. For each lesson sommelier Konstantin Vidoborenko picked up the best Italian wines from the Goodwine assortment. During the last lesson, our “students” received gifts – recipe book with the logo of our school, autograph of the chef and motivation to cook with pleasure.