Corso Del Vino 3 Today we studied our wine lesson with Mauricio for the first time. He was full of gimmicks to keep us excited. It was the Chianti Classico day. So we learned about them in general. If you see a bottle of Chianti Classico Reserva, that means the bottles has been kept for aging at least 2 years in the Oak barrel and 3 months in the bottle. However, for the Chianti Classico, the wine needs only 1 year aging time in the barrels. The tastes and characters of the Chianti Classico and the Chianti Classico reserva are absolutely different. You will be able to spot the different […]

CUCINA PER GIORNO SPECIALE LASAGNA When talking about Italian food, Lasagna is for sure one of the favorite dish. In Napoli, you can find Lasagna with meatballs or even with sausages. The recipes for Lasagna is varied. There is Vegetarian Lasagna , Seafood, or Pesto that you can find them all over Italy. CANNELLONI Cannelloni is another dish which has different recipes. It has creamy Bechamel sauce as one of the ingredients. Once you cook Lasagna, you can at the same time prepare another tray of Cannelloni. Cannelloni all florentina is more white than other recipe. But today we cooked the classic Cannelloni which contains the tomato sauce. The red, […]

CUCINA CASALINGA LAGANE CON SUGO D’AGNELLO E CIMA DI RAPA Lagane pasta today was made of “Intergrale” flour or wholewheat flour. Lagane looks almost like Pappadelle. Even though they were made of wholewheat flour but they were soft enough and cling to the sauce very well. We have learned many kinds of pasta sauce already i.e. duck , wile boar , beef ragu , seafood. So today Professor Francesco let us learn to cook sauce from lamb and cabbage. MINESTRA DI PASTA E FAGIOLI Tuscan beans soup with pasta is a comfort soup the Mama Italiana can cook at home. It’s easy to make and yet delicious. It’s one of […]

Il carpaccio The name of the dish comes from the painter Vittorio Carpaccio, who lived between 1400 and 1500. It was invented by Giuseppe Cipriani in the last century. He was a Venetian business man and the owner of Harry’s bar in Venice. Cipriani created it for his client, the Countess Mocenigo who could not eat cooked meat. The recipe intended to spice up a slice of raw meat with Olive oil ,lemon and Parmesan. The plate was renamed “Carpaccio” because at that time an exhibition of the painter was being held in Venice. The dish has become famous and be in the restaurants’s menu all over Italy. Today we […]

MEDITERRANEAN CUISINE 2 SCIALATIELLI AL BASILICO CON VONGOLE E BOTTARGA This pasta dish is really enjoyable. You get a delicious blend of creamy Bottarga and clams. The Scialatielli pasta is green and full of the aroma from Basil leaves. The chef needs to pay special attention when cleaning the calms as they have so much sands inside. We actually cleaned them at least 3 times and left them in salty water to keep them fresh. When you blend the Basil leaves, if you add few ice cubes , the color will remain brightly green. The Scialatielli looks really appealing when we spread the dough on table. CALAMARO IN 2 COTTURE […]