Second to the last of a series of 5 culinary meetings with Chef Salvatore Arria in which we will learn to cook a complete, tipically Italian, menu: from the appetizers to the dessert.
This session will be focused on 3 easy meat dishes: Saltimbocca alla romana, Chicken filet with lemon sauce, Pork Scaloppine with wite wine.
The program includes a cultural intro, demo-cooking, and FEASTING.
Workshop 1 - Appetizers:
23 Feb.: Focaccine in Padella - Pan baked Tuscan round Focaccine bread with Cecina
Workshops 2 and 3 - First courses:
April 13: Lasagne al ragù di carne in padella - Pan baked Lasagne with meat Ragù
June 29: Pappardelle ai funghi porcini e funghi di stagione - Fresh made fettuccine with Porcini and seasonal mushroom sauce.
Workshop 4 - TRE SECONDI VELOCI / Three quick meat dishes:
AUGUST 24: Saltimbocca alla romana, Chicken filet with lemon sauce, Pork Scaloppine with wite wine.
Workshop 5 - Dessert:
October 26 (tentative): Tiramisù - You will learn how to make this classic Italian desert which originated in the Treviso area and now famous all over the world. Original Recipe. You will be tempted to eat the whole container
REGISTRATION FEE IS PHP1000/person/session
