Skills Taught Include
– Pasta shapes and how to marry them with sauces, plus the effective use of different flours and recipes
– Pasta sauces and fillings, including the essential ”soffritto” method for making Tuscan sauces
– Basic sauces and soups
– Fish: cleaning, boning, filleting and preparation
– Chicken: boning, quartering, stuffing and preparation
– Pastry, cakes and custards, doughs and breads. (Includes puff pastry, pate à choux and pasta frolla)
– Vegetables: carving, stuffing, preparation
– Meats, depending on the season: lamb, hare, wild boar; how to roast, deep-fry and braise