Gustation:6 l True Italian Sensation 4 Classes Cooking Series with Complimentary Prosecco/Wine
- Food & Drink
- Cacio E Vino, New York NY
Gustation:6 l True Italian Sensation 10 Classes Cooking Series with Complimentary Prosecco/Wine
Monthly Event - Every 2 months, Second Tuesday of every month: 11:00 AM to 1:00 PM (PST)
New York, NY
The classes will be taught by Gustation: 6's two collaborating Chefs Simone and Giuseppe. These two Milanese and Neapolitan Italian Chefs will be bringing student to their customized station where true Italian traditions and cultures meet new senses of culinary experience.
Below is the extended description of our 10 weeks course.
TEN WEEKS COURSE with Complimentary Prosecco / Wine
Every TUESDAY @ 11 am - 1 pm
The sauces: tomato sauces, basic Italian sauces and their variations.
Besides making the food the class will touch: products description and history of the dish, the quality, how to better preserve your sauces.
Besides making the food the class will touch: the history of the dish and its ingredients (eggs and flours).
Ravioli and Filled Pasta: ravioli and others filled pasta, lasagna.
Besides making the food the class will touch: difference between Northern and Southern for filled cuisine, the filled, the technique and how to cook your dish.
Vegetables and Soups.
Besides making the food the class will touch: how to cut your vegetables, vegetables creams, broths, how to use them and how to prepare them, centrifuge, vitamins.
Besides making the food the class will touch: removed bones chicken, escalope, cutlet and pork loin, the temperature to cook your meet.
Besides making the food the class will touch: how to clean your fish, how to recognize the freshness of your fish, fresh-water fish and salt-water fish, cooking fish, how to fillet a fish, how to prepare and preserve fish, how to keep your fish in the freezer, “crudi” (raw fish).
Seafood mussels and clams.
Besides making the food the class will touch: how to clean your shellfish, how to recognize the freshness of your shellfish, how to cook shellfish and how to keep your shellfish in the freezer, “crudi” (raw shellfish.
Cakes and basis of patisserie: tart, “crema pasticcera” (custard) and variations.
Dessert “al cucchiaio”: two Tiramisu’ variations, two Pannacotta variations, mousse al cioccolato.
You will not only be working with the chefs in an intimate surrounding, learning and interacting, you will also get to taste all the food you and the chefs make, along with our personal choice of Prosecco/Wine each class to finish with a fabulous toast! We look forward to meet you all!
*please note, all sales are final.
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