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X-WR-CALNAME:Maria Kalenska Gastronomy Blog
X-ORIGINAL-URL:https://www.myodesacuisine.com
X-WR-CALDESC:Events for Maria Kalenska Gastronomy Blog
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TZID:Europe/Kiev
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DTSTART:20130331T010000
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DTSTART:20131027T010000
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DTSTART;VALUE=DATE:20130301
DTEND;VALUE=DATE:20130402
DTSTAMP:20260414T033003
CREATED:20200722T164120Z
LAST-MODIFIED:20201102T192630Z
UID:12861-1362096000-1364860799@www.myodesacuisine.com
SUMMARY:Course "Culinary Traditions of Northern Italy"
DESCRIPTION: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. \n  \nLesson №1 “Antipasti of Northern Italy”\nLesson recipes: \n\nPesto by Ivan\nBeef tartare bruschetta from Bergamo\nVeal carpaccio\n\nWine: Ritratti Ritratto Rosso Vigneti delle Dolomiti La Vis; Gavi le Marne Michele Chiarlo \nPhotos from the lesson \n  \nLesson №2 “Risotto from Lombardy”\nLesson recipes: \n\nRisotto bianco\nMilanese risotto with tomatoes\nSeafood risotto\nRisotto with duck\nApple risotto\n\nWine: Soave DOC Pasqua; Anselmi san vincenzo \nPhotos from the lesson \n  \nLesson №3 “Meat and Polenta”\nLesson recipes:  \n\nSchnitzel Milanese\nOssobuco alla Milanese\nGrilled polenta\nCheese polenta\nApple polenta cake\n\nWine / Liquor: Pinot Grigio Trentino DOC Mezzacorona; Valpolicella Ripasso Villalto; Amaretto disaronno \nPhotos from the lesson \n  \nLesson №4 “Dolce”\nLesson recipes: \n\nRoast beef salad croissant\nSalmon salad croissant\nTiramisu Di Alpino\nChocolate-dipped apricots\nChocolate-dipped prunes\nWhite chocolate truffles\nMilk chocolate truffles\nChocolate truffle with Matusalem rum\n\nWine: Lambrusco Rosso Dolce Medici Ermete; Filanda Rose Brut Millesimato Riserva Bortolomiol \nPhotos from the lesson \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n  \n \n
URL:https://www.myodesacuisine.com/event/course-culinary-traditions-of-northern-italy/
CATEGORIES:Events & Tours
ATTACH;FMTTYPE=image/jpeg:https://www.myodesacuisine.com/wp-content/uploads/2020/02/kurs-kulinarlie-traditsyy-severnoi-italii01.jpg
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