The Recipes
Antipasti
- A timbale of Grana Padano cheese
- Cibreo – a choux bun stuffed with Florentine style chicken livers
Pasta
- Gnocchi nudi – kale or chard leaf and ricotta gnocchi with classic Italian tomato sauce
- Single ravioli filled with spinach and an egg yolk served in a butter and sage sauce
- Pappardelle with Tuscan Rag
Secondi
- Rabbit or chicken slow cooked in white wine with herbs and black olives
- Porchetta – belly of pork with crackling and stuffed with garlic and sage
- Potatoes alla nonna cooked with five herbs
- Spinach, carrot and celeriac sformato
Dolci
- Ricciarelli soft almond biscuits
- Frangipan tart with apricots (or another seasonal soft fruit) with Amaretto mascarpone cream
Details about the seminar
The seminar starts at 10:00 a.m. During the seminar, there will be a short break for having lunch with the instructors.
