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Scuola di Cucina Toscana e Italiana - Tuscan and Italian Cookery School |
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Versione italiana |
Your IP address is: 38.103.63.16
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Magici Sapori - Tuscan and Italian Cookery School Via Pergolesi, 10 - 50144 Firenze - Italy tel. +39-0553246746 fax +39-0553246745 Skype: magici.sapori |
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TUSCAN AND ITALIAN PROFESSIONAL COURSE
This complete course, consisting of 24 lessons, explains both the basic techniques needed to make each dish and the tips for preparing many other similar dishes. Each lesson lasts four hours. Our staff consists of three people, at complete disposal of the student. The participant receives a colour book both in English and in Italian.
Note: considering the complexity of the subject, the professional courses can be only individual or for two students at most.
At the end of each lesson, students and teachers discuss and analyse together the technical and organoleptic characteristics of the dishes, that will be tasted and paired with excellent Italian wines. |
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Request info Standard courses
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Request info Professional courses
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TUTELA DELLA PRIVACY - Legge 675/96
Ai sensi della legge sopra citata, Magici Sapori di Firenze - Italy, informa che:
la raccolta o comunque il trattamento dei dati personali ha l'esclusiva finalità di poter svolgere in modo adeguato la propria attività. I dati personali sono e saranno trattati nel rispetto della citata Legge, sia con sistemi informatizzati che cartacei. |
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Lessons can be held in English |
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Our cookery courses supply the students with the techniques of traditional Italian cuisine, and particularly of Tuscan and Florentine one. Under our chefs’ expert guidance the students learn the secrets to make up several dishes, following every stage step by step. Starting from the single ingredients, they learn to blend them into a harmonious whole. The resulting dish stimulates the senses one by one: sight (the way in which the food is presented), smell (its scents), touch (cold-hot, crisp-tender contrast) and finally taste (flavours’ harmony and balance). Particular attention is paid both to cooking times and temperatures, and to traditions and historical origins of each recipe. The way in which the food is presented is very important too. In fact an accurate presentation favours the success of a dish, as it appetize for a better tasting. At the end of each lesson, students and teachers discuss and analyse the dishes and their organoleptic characteristics. The participant receives a colour book both in English and in Italian.
Lessons can be held in English |
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Copyright 2007/2008 |
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who we are |
our school |
our courses |
they say about us |
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videoclips |
our recipes |
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TUSCAN COOKERY CLASS 2 entrées, 2 first courses, 1 main course with side dish, 1 dessert (1 class) |
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THE PASTA Tagliatelle, lasagne, ravioli... according to the various regional recipes (1 or 2 classes) |
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ICE CREAM AND SORBETS Made with milk and eggs or fruit, sorbets, semifreddo, water-ice… (1 class) |
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TUSCAN COOKERY COURSE To learn the secrets of traditional Tuscan and Italian cuisine (4 classes) |
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PIZZA, FOCACCE AND BREAD Know-how to make excellent pizza, focacce and many kinds of bread (1 or 2 classes) |
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CHOCOLATE CLASS Chocolates, Easter eggs, chocolate truffles, chocolate creams... (1 class) |
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WINE TASTING COURSE How to understand a wine, read a label and pair a wine with a dish (1 or 2 classes) |
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TUSCAN DESSERTS A great variety of traditional Tuscan desserts according to the ancient recipes (1 or 2 classes) |
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TUSCAN AND ITALIAN COOKERY PROFESSIONAL COURSE (24 classes) |
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Basic techniques |
(one class) |
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Entrées |
(two class) |
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Meat sauce and sauces for pasta, rice, etc. |
(two class) |
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Handmade pasta (lasagne, ravioli, tortellini, etc.) |
(two class) |
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Tuscan bread and pizza (essential for Tuscan soups) |
(two class) |
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Tuscan soups (essential tuscan bread class) |
(two class) |
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Vegetables |
(two class) |
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Meat (beef, veal, chicken, etc.) |
(three class) |
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Fish (Sea fish, Fish river, Shellfish, Crustaceans, ecc.) |
(three class) |
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Tuscan and Italian typical desserts |
(three class) |
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Wine tasting and pairing |
(two class) |