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15 Day Master of Pasta and Sauces Professional Cooking Course in Empoli, Florence
This listing has no upcoming availability. Check out these similar experiences

This listing has no upcoming availability. Check out these similar experiences


(No availability) 15 Day Master of Pasta and Sauces Professional Cooking Course in Empoli, Florence

Empoli, Florence, Tuscany, Italy

Pasta and Sauces Cooking Course Italy

You will be trained by a renowned Italian chef step by step, inside a real professional academy, where Italian chefs learn to cook. You will discover the secret of this ancient culinary art with a professional course that turns you into a real "Certified Expert".

This study program has been designed in European ISO Quality standard 29990 to convey all the real basics of Italian pasta and Italian first courses. It is not just a course of recipes, it's not a pasta cooking class, but a full immersion in the key concepts that have made Italian pasta and its sauces the most famous and consumed food in the world.

Meet the instructors

Cristiano
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Highlights

  • Train with an awarded Italian chef
  • Become a student of Accademia Italiana Chef
  • 90 hours of lessons about Italian pasta and sauces
  • Prepare over 27 types of fresh pasta and over 32 types of sauces
  • Earn the Master's Degree: "Expert in Italian Pasta and Sauces" in English
  • A weekend to visit Florence and the magic of Tuscany
  • 14 nights accommodation

Skill level

  • Beginner
  • Intermediate
  • Advanced

Styles


10 days with instruction in English
The organizer also speaks: Italian
Group size: Maximum of 20 participants
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Accommodation

Check-in Time:
14:30
Check-out Time:
11:30

The accommodation during this cooking vacation would be a three-star hotel or bed and breakfast (roulette formula) in Empoli, which is very close to the academy.

Program

Day 1, Sunday

  • Arrival

Day 2,. Monday

  • Morning lesson no. 1: The basic secrets of first course Italian recipe. Indoctrination on the Italian pasta procedure. Technical measures and preparation of dough. Classic Italian tomato sauce for pasta.
  • Afternoon lesson no. 2: The preparation of the egg pasta with different flours. Secret of dry pasta. The mantecatura method. Preparation of classic sauces: ”Alfredo”, “Cacio e Pepe”, “Pesto alla Siciliana”.

Day 3, Tuesday

  • Morning lesson no. 3: History and preparation of Italian pasta for stuffing, the dough for Tortelli and Ravioli. Customization of the dough. Different types of filling. Classic sauces: “Butter and Sage”,“Pommarola”, “Parmisan Fondue and Nuts”.
  • Afternoon lesson no. 4: The secrets of recipe of Tortellini alla Bolognese. Customization of Italian Ravioli and Tortelli filled with fish and cheese. Preparation of classic sauces: “Peas, Ham and Cream”, “Classic Tuna”, “Red Shrimps”.

Day 4, Wednesday

  • Morning lesson no. 5: Secrets and preparation of the Gnocchi. Differents types of dough for gnocchi. The filling of gnocchi. Preparation of the classic sauces “Salmon”, “Mushrooms and Sausages”, “Evo and Parmesan”.
  • Afternoon lesson no. 6: Customization of gnocchi dough. The preparation of classic sauces: “Pesto alla Genovese”, “alla Norma”, “the Trittico of Shrimps”.

Day 5, Thursday

  • Morning lesson no. 7: The secrets of preparation of Italian baked pasta. Preparation of the dough for stuffed pasta. Study and practice on bases of Italian “soffritto”. Preparation of classic sauce “Ragù alla Bolognese”.
  • Afternoon lesson no. 8: Preparation of the ancient Italian recipe “Pasticcio di Maccheroni alla Ferrarese” and classic “Lasagne alla Bolognese”.

Day 6, Friday

  • Morning lesson no. 9: The secrets of cooking of Italian dry pasta and the professional pre-cooking method. The dough and the method for the Pici Toscani pasta. Preparation of the classic sauces “all’Arrabbiata”, “Garlic, oil e Spicy” and “Cacio e Pepe”.
  • Afternoon lesson no. 10: Preparation of Italian traditional egg pasta for Spaghetti alla Chitarra pasta. Preparation of classic sauces: “alla Carbonara”, “alla Puttanesca”, “Amatriciana” and “Allo Scoglio”.

Days 7-8, Saturday-Sunday

  • Free time

Day 9, Monday

  • Morning lesson no. 11: Summatory: The wholemeal flour and its secrets. Customization of the dough for classic pasta with wholemeal flours. Preparation of classic sauces: “Tomato in slow cooking”, “Ortolana”.
  • Afternoon lesson no. 12: Summatory: The preparation of the egg pasta with wholemeal flours. Preparation of classic souces: ”Alfredo”, “Gricia”, “Mushroom and Ham”.

Day 10, Tuesday

  • Morning lesson no. 13: Summatory: Deepening about preparation of Italian dough for stuffed pasta. Color and filling variations, using saffron and cacao. Filling with “Spinach and Ricotta”, “Orata (Sea Bream), goat cheese and chives”. Preparation of classic sauces “Porcini and mint”, “sea bass, cherry tomatoes and thyme”, “Ragù alla Napoletana”.
  • Afternoon lesson no. 14: Summatory: Deepening about preparation of the Italian pasta fillings. Tortellini Bolognesi, and Tortelli with “nettle and parmesan”, “pumpkin and porcini”. Preparation of the classic broth alla Bolognese and sauces, “toma fondue and macarons”, “pistachio butter and mussels”.

Day 11, Wednesday

  • Morning lesson no. 15: Summatory: Deepening about preparation of the Gnocchi, the use of wholemole flours and semolina. Filling with “Speck and Brie”. Preparation of sauces “alla Sorrentina”, “butter and sage”, “butter and parmesan alla romana”.
  • Afternoon lesson no. 16: Summatory: Preparation and pre-cooking of Rise and Italian Ristotto. The preparation of classic sauces: “alla Milanese”, “Ortolana”, “Octopus”.

Day 12, Thursday

  • Morning lesson no. 17: Summatory: Deepening about preparation of baked pasta. Preparation of the dough for stuffed pasta and pappardelle. Preparation of Italian “soffritto”, and sauces “Ragù alla Bolognese”, “Ragù of Boar”, “Fish Ragù”.
  • Afternoon lesson no. 18: Summatory: Study and preparation of Salsa Madre (besciamella). Preparation of 2 types of Italian pasta al Forno and Lasagne alla Bolognese.

Day 13, Friday

  • Morning lesson no. 19: Professional exercise of dry pasta pre-cooking and speed of preparation of classic sauces. To give the highest quality during the service. Preparation of the classic sauces “all’Arrabbiata”, “Garlic, oil e Spicy” and “Cacio e Pepe”.
  • Afternoon lesson no. 20: Professional exercise of Italian traditional egg pasta, preparation of Spaghetti alla Chitarra pasta. Preparation of classic sauces: “alla Carbonara”, “Amatriciana” and “alle Vongole (clams)”.

Day 14, Saturday

  • Free time

Day 15, Sunday

  • Departure

Instructors

Cristiano Desideri

Location

The venue would be at Accademia Italiana Chef Institute in Empoli, Florence, Tuscany, Italy.

Food

Over 27 different types of fresh pasta and 8 types of dry pasta dishes will be produced during the lessons. Eating and tasting is part of the training path. These are only some of the plate you will prepare and taste:

  • Tagliatelle all’alfredo
  • Pappardelle with tomato and basil.
  • Tagliolini cacio e pepe
  • Tortelli alla mugellana
  • Tortelli alla barbabietola
  • Ravioli di ricotta e spinaci with butter
  • Tortellini bolognesi with panna, peas, and prosciutto
  • Tomato ravioli with tuna
  • Tortelli cuttlefish ink with souce of gamberetti (red source)
  • Traditional gnocchi with mushroom
  • Potato gnocchi with pesto alla genovese
  • Gnocchi with tomato sauce
  • Gnocchi with spinach and butter
  • Gnocchi stuffed with prawns with salmon
  • Gnocchi with trittico of prawns
  • Tagliatelle ragù bolognese
  • Pasticcio all’Italiana
  • Lasagne alla bolognese
  • Spaghetti alla carbonara
  • Penne all’arrabbiata
  • Spaghetti aglio olio e peperoncino
  • Fettuccine alla amatriciana
  • Penne alla puttanesca
  • Spaghetti allo scoglio

Where to eat?

In your hotel or bed and breakfast, you will be provided with breakfast. The course is very practical: students cook and eat all day long. Normally, after the end of the course day, students have no expense for food. But if you want to eat more, there are many locations all around the hotel or the academy.

The following meals are included:

  • Breakfast

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

Things to do (optional)

The course is very intense. It starts in the morning and lasts all day. There are no spaces for trips or other activities during the course days except on the weekend. To visit more of the splendid Tuscany, you can decide to arrive a few days before the course or stay a few days after the end of the course.

Children are not allowed in the classroom. The educational program is very intense and concentration is needed.

What's included

  • 90 hours of lessons with an Italian award-winning chef in English
  • Theory and practice continued with the realization of over 20 types of pasta and over 20 types of sauces
  • Educational manual with all the secrets of the art of pasta and sauces
  • Raw materials used in class
  • Professional equipment used during the lessons
  • Professional jacket and hat with “Accademia Italiana Chef” logo
  • Certificate of "Expert in Italian Pasta" in English
  • All consumption within the academic lessons
  • 14 nights accommodation
  • Breakfast
  • Accommodation taxes

What's not included

  • Transfers
  • Dinner (normally students eat all day during class and in the evening they are not hungry)

How to get there

Recommended Airports

Arrival by train

It is cheaper and easy if you take a train from Florence Airport (FLR) to Empoli:

  • From the airport to the Santa Maria Novella station, you can use the tram: it passes every 5 minutes and in 20 minutes, you'll arrive at the station.
  • Form Florence Station, you can take a train for Empoli. It passes every 20 minutes, the journey takes only 20 minutes
  • When you arrive in Empoli you have everything, hotels, and Accademia Italiana Chef Institute which are very close (within a maximum radius of 10 minutes by foot).

Cancellation Policy

  • A reservation requires a deposit of 100% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
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