The Scuola de La Cucina Italiana arrives comfortably at your home, wherever you are, with new online courses that will give you the opportunity to interact with the chefs, just like in a live course. From March a full calendar awaits you to learn more about the best cooking and pastry techniques.
THE STREAMING COURSE: HOW IT WORKS
The streaming cooking course lasts two hours, in which three recipes are made using techniques that can be easily replicated even at home. A few days before the course you will receive the list of ingredients and equipment needed to actively participate in the course, following the chefs step by step.
Together will also be sent the digital handout with all the recipes and the link to the page to connect to on the day of the course for the live broadcast and where it will be possible to review the recording of the lesson for the following two weeks.
During the streaming courses you will have the opportunity to interact directly with the chefs thanks to the help of an editor, connected for the entire duration of the course. And, in this way, satisfy any curiosity and ask questions in real time through a comfortable chat.
Here are the dates of the next courses that can be enrolled:
First courses of fish – Saturday 6 March (11 am-1pm)
Street food – Saturday 6 March (4-6pm)
Rice and risotto – Friday 12 March (11 am-1pm)
Gnocchi – Tuesday 16 March (3 pm-5pm)
Biscuits – Thursday 18 March (3 pm-5pm)
Baked cakes – Tuesday 23 March (3 pm-5pm)
Street food – Thursday 25 March (3 pm-5pm)
First courses of fish – Thursday 25 March (18: 30-20: 30)
Paella – Tuesday 30 March (15-17)
Easter Menu – Tuesday 30 March (6.30pm-8.30pm)
COOKING TECHNIQUES: only date for a special course
An advanced online course dedicated to the best cooking techniques will be held on Friday 12 March from 18:30 to 20:30. The didactic plan includes two original recipes, through which you will be able to learn how to choose the raw materials and the most suitable techniques to enhance their natural properties:
– Cuttlefish pavè with lime milk emulsion, cuttlefish ink coral and asparagus
– Veal fillet in a herb crust with its stock and artichokes in cooking oil
From the preparation of the brown stock to the cooking oil, passing through the mousseline and the methods for steaming, through the proposed recipes you will have the opportunity to discover the techniques used by the chefs and how to easily replicate them at home.
To book, click here.
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