|
||||||||||||||||||||
|
||||||||||||||||||||
| Spring 2006- The Flavours of Primavera The Springtime flavours of the cuisine of the Sibillinis burst with the bright, fresh flavours of asparagus, spring herbs and mountain lamb. The pastures are filled wild flowers and the pantries are filled with fresh cheeses, prosciutto and salamis. The course includes cookery demonstrations and lessons; wine tastings and cultural trips. There will also be a gastronomic tour of the Sibillini Mountains including the culianry meccas of Norcia and Casteluccio. The courses run from May to June which is the most beautiful time in Italy. Experiencing Springtime in Italy is a joy with longer fragrant nights and warm sun filled days the country comes alive with the promise of spring. Wild flowers and poppies, fire flies and crickets all to be experienced within your week. The spring ingredients will dictate the course and there will be plenty of time to wander in the summer meadows and mountains, swim in the pool ( weather permitting ), explore the markets,villages and cultural towns and learn all about how Italians welcome in spring. There will be a trip to the coast if the weather permits to enjoy delicious fish dishes and sun bathe by the sea. At Cittadella, having prepared some lovely antipasti and pasta dishes for lunch you can sit in the shade and enjoy them followed by a lazy siesta or a calorie busting walk or weather permitting swim or wallow by the pool. The evening dinner prepared by the class eaten inside but Prosecco and olives taken outside to enjoy the spring evening. Dishes from Autumn 2004 Lemon and Parmesan Polenta with Roast Tomatos and Proscuitto Rosemary and Garlic \Bruschetta Chicken Liver Parfait Fig , Prosciutto and Feta Tart Chilled Tomato and Red Pepper Soup with Pesto Ice Carpaccio of Beef with Rocket, Parmesan, Basil Oil and Lemon Horseradish Icecream Gorgonzola, Spring Onion Tart with Sun-dried Tomato Pastry Green Herb and Lemon Risotto with Parmesan Chips and Herb and Chilli Oil Lemon Ricotta Ravioli with Sage, Lemon Butter Sauce Tagliatelle with Porcini Mushroom Sauce Ricotta Ravioli with Truffles and Cream Pumpkin Ravioli Lemon and Herb Spaghetti Rabbit with Apricots and Black Olives Wild Boar casseroled with Red Pepper, Juniper. Rosemary and Shallots in Red Wine Lamb Cacciatore Giunea Fowl sauted with Porcini Mushrooms Fillet Tteaks with truffles and Vino Cotto Monkfish with Saffron, Clams and Spicy Sausage Cooked in Parchment Panna Cotta flavoured with Rosemary with Sloe Gin Syrup served with Blackcurrants Espresso and Dark Chocolate Mousse with Mascapone Lemon Polenta Torte with Limoncello Sorbet Figs in Vanilla Syrup with Mascapone Mousse Lemon and Almond Biscotti with Vino Cotto Dark Chocolate and Espresso Brownies Chilli, Lemon, Rosemary and Basil Oils Fig and Lavender Jam Oven-Dried Tomatoes Pestos and Chutneys Dates & Prices CONTACT US FOR ANY INFORMATION YOU WOULD LIKE : TELEPHONE 0039 0733 661600 MOBILE 333 351 9833 WE ARE ENGLISH SPEAKING EMAIL US ON: cittadellacookery@hotmail.com Go Back |
||||||||||||||||||||
