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38.107.191.113
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Florentia |
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Copyright 2007/2008 |
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MAGICI SAPORI - Tuscan and Italian Cookery School Via Pergolesi, 10 - 50144 Florence - Italy tel. +39-0553246746 fax +39-0553246745 |
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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 are preferably for one or two students.
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standard courses
info request (essential data) |
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professional course
info request (essential data) |
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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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OUR COURSES
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 are held in English (on request also in: German, French, Japanese and Russian) |
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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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TUSCAN AND ITALIAN COOKERY AND WINE TASTING COURSE 5 days full immersion course (hands-on)
-The course is divided into five lessons, one a day, Monday to Friday. -The first two lessons each include the preparation of two entrées, two first courses, two main courses and a dessert. -The third lesson is about making fresh pasta. Ravioli, tortellini, tagliatelle and tortelloni are prepared with various stuffings and sauces. -Everyone is invited to make the pasta and prepare the fillings and the sauces. -The fourth lesson is dedicated to fish. Dishes with shellfish, crustaceans and sea fish are prepared. -The participants will alternate by the kitchen stove in making the dishes. -The fifth lesson is about wine. After exlpaining the theory which lasts about an hour, there will be wine tasting: two whites, two reds, and a dessert wine. Each will be paired with a special refined dish, prepared by our chefs. -At the end of every lesson, the meal is served with exquisite Italian wines |
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who we are |
the school |
our courses |
about us |
Our recipes |
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TUSCAN COOKERY CLASS 2 entrées, 2 first courses, 1 main course with side dish, 1 dessert (1 class) |
TUSCAN COOKERY COURSE To learn the secrets of traditional Tuscan and Italian cuisine (4 classes) |
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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THE PASTA Tagliatelle, lasagne, ravioli... according to the various regional recipes (1 or 2 classes) |
PIZZA, FOCACCE AND BREAD Know-how to make excellent pizza, focacce and many kinds of bread (1 or 2 classes) |
TUSCAN DESSERTS A great variety of traditional Tuscan desserts according to the ancient 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) |
CHOCOLATE CLASS Chocolates, Easter eggs, chocolate truffles, chocolate creams... (1 class) |
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) |
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