We had a very interesting weekend, a lot of friendship and parting with our friends who had returned to Japan. We have organized him a small party on the occasion of his departure. Kazu safe journey and I wish you all the best. I hope we meet again, goodbye. Monday began with the Italian lessons that would have later on the lessons of cooking and preparing the next Beef carpaccio with rocket salad and parmesan cheese, Sardines in becafico, etc.. We also had a shorter story about the origin of carpaccio,this dish was created by Giuseppe Cipriani 1950. He was a Venetian magnate,owner of Harrys bar in Venice. Visit cheese […]
Monday. lessons from Northern cuisine 1. Today we cook Risotto with cuttlefish ink, Piedmontese potato gnocchi with leeks,tomatoes and parmesan cheese, Milanese marrowbone, Radicchio trevigiano brasato, Venetian tiramisu. it was particularly interesting to see the process of preparing rice and that funds are used for the risotto, for example, mushroom risotto should be used fond of mushrooms etc. a story about tiramisu is also very interesting and it has eaten the famous seducer Casanova. We had Italian lessons before and after maternal Grandparents in the meantime we visited trator where we had lunch was wonderful and very tasty. I tried the spaghetti ala arabijata and Saltimbocca ala Romana. Wednesday and […]
Monday. Start was an Italian lessons, after that we went to Astoria hotel where we had lessons in cookery. Dishes of Southern italy. Mushrooms and artichokes in oil, N duja sauce, Cutlets sardines with Mediterranean sauce, Parmesan with eggplant purple, Bocconotto strawberry with vanilla sauce. Tuesday. Italian lessons, walking around Florence and the failure of as much ice cream as they are excellent. explore the place where we live, we found quite a trattoria, restaurants and super markets. Every evening one of the roommates preparing dinner. Italian lessons, a lot of new words and terms we have homework becomes very interesting to me to learn Italian. I visited a bookstore […]
We began this week exploring the city. We saw the most important sights of Florence, we visited the market, the cathedral. we had the first lesson cooking Tuscan cuisine. In my group has our nine, seven of the Japanese, Taiwanese and me. We learned how to make artichoke. Florence steak, fresh pasta. Had the first lesson of the Italian language, welcome lunch, the second part of Tuscan cuisine, we made chicken liver crostini,crostini lard and rosemary,crostini with tomato,speled soup Ggarfagnana,pappa al pomodoro,veal shank roasted and gremolata and Cntuccini of prato. We had an excursion to visit Rufina, we went to the estate and the wine cellar, where we got a […]
CONCORSO Here comes the last lesson of the Culinary art for professional chef course. Just like every course, there must be an assessment. I think you can feel the stress pouring out of the photos today. My classmates paid a lot of effort and attention into cooking all dishes to perfection. They must remember the recipes by heart. Even the Professor was not joking much today. The ambience was almost as stressful as inside a kitchen on the busy day. However, there is a motivation waiting for them because the winner will get a big bottle of wine which Professor Francesco has prepared it himself. The dish must be presented […]
PRINCIPE CORSINI The visit at Villa Corti is always like a dreamlike to me. Last time I went with my batch mates in May. The garden was full of blooming roses and we saw the princess standing on the balcony. The Corsini family is one of the most prestigious Italian aristocratic families. They have contributed to many historically important things in Italy for example the Trevi Fountain in Rome was commissioned by Lorenzo Corsini Pope Clemente XII who lived between 1652-1740. Today again I went with my classmates for a guided tour of the wine cellars and the olive mill. The tour guide explained about winemaking and oil pressing methods […]
THE VISIT AT HAM AND CHEESE FACTORIES Today I walked through the morning rain to meet up with other students as we were going for a trip to Sienna. We had visited 2 interesting factories there. The Gambassi has been making Prosciutto for 4 generations. Today Filippo who is in the 4th generation showed us his family pride. Once you enter the place , you can see the racks were full of Prociutto and other meat products. Sienese pigs are famous for their tender meat. Filippo exports his family products all the way to US and Japan. He stated a Japanese Master chef, Chef Fukuda said the Sienese porks tastes […]
Corso Del Vino 4 Michele was back to be our instructor again. Today he taught us about dessert wine. We leant the differences between Champagne and Sparkling wine, also the differences of Spumanto or sweet Sparkling wine and sparkling wine. First of all, Champagne is a region inFrance which produces Champagne. No other sparkling wine can be labeled Champagne outside the Champagne region. The second fermentation method creates the beautiful bubbles in Champagne as well as the price tag which is a lot higher than other sparkling wine like Prosecco. You can have Prosecco as an aperitif and drink it with your meal. However, it is not common to drink […]
Buon Compleanno On the day of our Sausage lesson , I saw some cake batter in a bowl and Professor Francesco was making the cream as if he was baking something. I was a bit curious why he was making dessert on the sausage day. Then I found out it was a birthday of our intern student, Kenta and our classmate , Rio. The birthday cake was freshly baked by Professor Francesco. It was manly decorated by our smiley chef, Yuki san. Our friends cut the cake together while we were singing for them. Then we all laughed because it looked a bit like they were cutting a wedding cake. […]
