Accademia Italiana di Cucina Pandolfini

funghi porcini trifolati
adapted by Julia della Croce

1 pound fresh porcini mushrooms (since they are so hard to find in the States, you could use wild mushrooms)
3 large cloves of garlic, crushed and left whole
3 tbsp finely chopped fresh Italian Parsley
3 tbsp extra-virgin olive oil
salt to taste
Using a soft brush or a clean kitchen towel, remove any dirt from the mushrooms. Most cooks forbid you to wash mushrooms, especially these precious porcini, but my mother-in-law washed those boys without a blink, they were delectable, so I will leave this rule up to the reader. Remove and discard any tough stems or woody parts. Slice the mushrooms thinly.

Place the garlic, parsley, and olive oil in a cold skillet large enough to accommodate all the mushrooms later without overcrowding. Turn on the heat to low and sauté the garlic until softened but not colored. Add the mushrooms and, using a wooden spoon, toss to coat with the oil mixture on all sides. Sauté the mushrooms in this manner until they are softened and release their liquid into the pan, 8 to 10 minutes. Raise the heat to medium and continue cooking until the mushroom liquid evaporates, 2 or 3 minutes. Add salt to taste. Serve hot.

iAccademia italiana di cucina pandolfini – A4 by tuscanyvillas4u Accademia Italiana di Cucina Pandolfini invite you to an anniversary party to celebrate their ten years of marriage! Scuola della Tradizione  culinaria Italiana Accademia italiana ...

CERTIFICATE MASTER PROGRAM IN SOUTHERN ITALIAN CUISINE

The Accademia Italiana di Cucina Pandolfini/Good Tastes of Tuscany is delighted to announce the third edition of the newly Designed “ Certificate Master Program In Southern Italian Cuisine” a 2 weeks intesive Program of fifty hours/two weeks. The Master will start the 17th of October 2016.

The “Certificate Master program in Southern Italian Cuisine ”offered by the Academia Italiana di Cucina Pandolfini is a practical approach to learn Regional Southern Italian Cuisine .The Master expand and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip of Southern Italy and the Mediterranean islands .

This course is an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Southern Italy.

The featured regions for this Master are : Umbria,Marche,Abruzzi,Lazio,Basilicata,Molise, Campania,Puglia,Calabria, Sicilia, Sardegna .

The Southern Italian cooking features the bright, lively Mediterranean taste. here you will find more Greek and Arabic influences .Freshness is paramount to southern Italian Recipes. Peppers, eggplant and tomatoes form the basis for some of the region’s most-beloved dishes :Eggplant parmigiana, tangy marinara sauce , pizza.

For this specific Master Program a new printed Book/Manual has being Published and it will be Supplied to all the students.

It is a true gastronomic lexicon , identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.

The “CERTIFICATE MASTER PROGRAM IN SOUTHERN ITALIAN CUISINE” cost 2200 Euro per person .

Receiving an EXELLENCE AWARD on behalf of the Commanding Officer Allied Joint Force Command-US Naval Forces Europe-Africa

Our school welcomes you to our newly designed weekly Jewish Italian Culinary Program.

Have you ever wondered what effect the Jewish community has had on Italian cuisine? Just try and imagine where Italians would be without artichokes, eggplants, and squash blossoms?
The Jewish community has had a surprisingly large and important influence on Italian Cuisine as we know it. History and the Italian kitchen go hand in hand; let your knowledge of this incredible country be enriched while learning to prepare some of its most famous dishes.

The first Jews to set food in Rome were in fact ambassadors sent to form an alliance against the Greek and Syrian armies in 161 BC. Then in 70 AD Jewish refugees and slaves arrived in large numbers to the Capital, and with them they brought the beginnings of Christian doctrine in Italy. It was under Pope Paul IV that the Jewish community was banished to the ghettos, where from their oppression they created culinary masterpieces.

With the limited space available in the ghetto, frying was the practical answer. With just one large flame you could prepare delicious squash blossoms either stuffed with cheese, bread crumbs and anchovies or fried in batter. Artichokes alla giudia (Jewish-style) are fantastically simple to prepare; simply squashing a round Roman artichoke and deep frying it in boiling oil until it fans out into crispy deliciousness. These fried creations could be prepared in advance and enjoyed cold on the Sabbath.

This course focuses on getting down to the basics – the root of Italian food. Using the freshest ingredients, prepared in brilliant simplicity producing stunning dishes with flavours that jump in your mouth. Don’t miss the opportunity to learn the age old secrets that rose from the Roman ghettos in the 16th
Century that make Italian cuisine what it is today.

This intense course is a cook and stay program with daily classes and the most cooking offered in a weekly course, over 30 hours during the week with accommodation on the beautiful
historic Villa Pandolfini Estate just outside of Florence. Due to the international nature of the Academy, classes in english and taught by our wonderful professional Italian chefs.

Disclaimer: Jewish Cuisine is not Kosher Cuisine. So, although the recipes are Jewish, the ingredients provided are not Kosher.
The course intends to be historically and culturally informative but, please, note it is not a religious course.

Meaghan Barr
[email protected]
+39 335 6898344

The Accademia Italiana di Cucina Pandolfini/Good Tastes of Tuscany is delighted to announce the birth of the newly Designed “ Certificate Master Program In Italian Cuisine” a 4 weeks intesive Program of hundred hours/one months. The Master will start the 4th of April 2016.
The “Certificate Master program in Italian Cuisine ”offered in the Accademia Italiana di Cucina Pandolfini is a pratical approach to learn Regional Cuisine .The Master expand and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip around Italy .
This course is an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Italy.
For this specific Master Program a new printed Book/Manual has being Published and it will be Supplied to all the students.
The manual offers more than a three hundred recipes divided into twenty regions of Italy from the Alps to Sicily .
It is also a true gastronomic lexicon , identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.
If you want to book this course ,please drop us a note ,
Massimo Brogi
[email protected]

Giro D'Italia In Cucina
From Calabria : Pitta Mpigliata

Ingredients
Crust:
2 lbs flour
1 cup water
1 cup red wine
1 cup of extra virgin olive oil (or 1/2 cup of butter)
1 cup sugar
2 eggs
1/2 oz baking powder
Stuffing:
honey
cinnamon
3 lemon peels
2 lbs walnuts
10 oz raisins
Mix flour, sugar and baking powder and knead slowing adding the water, then the wine a little at a time. Continue to knead adding the eggs, the olive oil (or butter), and keep kneading until the dough is elastic. Allow it to rest a little under a cloth. Prepare the stuffing with crushed walnuts, grated lemon peel, sugar, honey, the raisins that were reconstituted in water, and the cinnamon. You can use a rolling pin to obtain strips of 1/8 in thick dough that's about 4 inches wide. Finish the edges with a rolling pizza cutter to obtain a zig zag edge. Drizzle the honey down the middle of each strip of dough and add the stuffing. Fold over the edges to trap the stuffing inside, and roll the stuffed strips into rose shapes. Place the roses in an oven pan and cook in a preheated oven at 350 degrees F for about 40 minutes and VOILA!

A trip around Italy- Sicily-
from 827 to 1061, Sicily was under Arab rule,that is when the Sicilians learned how to make Couscous..... every year in San vito Lo Capo ,in the month of September there is a Couscous Festival and a competition for the best couscous Chef in Sicily

Couscous di pesce alla Trapanese

Ingredients for the cous cous:

500 g durum wheat flour
½ cup water
1 pinch salt

Ingredients for the fish:

1 kg of fish of various qualities (redfish, snapper, mullet, bream, shrimp, etc.).
Extra virgin olive oil
A k**b of butter
2 carrots
2 stalks celery
2 onions
1 clove garlic
A bunch of parsley
A bay leaf
3-4 ripe tomatoes peeled diced (or the ready-peeled)
Saffron
50 grams of chopped almonds
Salt and pepper q.s.
A pinch of paprika
Hot pepper if you like it

Wash the fish, debone and deprive them of the head. Put in a pot the remains of the fish, cover with water and add the celery, chopped onion and bay leaf. And cook,, strain the broth and set aside.
Cut the fish into pieces, fry the other onion with the olive oil, garlic and parsley. Combine the bay leaf, peeled tomatoes and finally lay the fish. Cover with water, add salt and pepper, add the saffron dissolved in a little warm water and ground almonds. When the sauce with the fish is cooked is sufficiently thickened.
When the couscous is cooked, pour it in "lemmo", cover with the fish stock and put it to rest, cover it with a lid and covere with a woolen cloth, for half an hour.
Serve on serving plates sprinkling with more broth and pieces of fish carefully deboned..

Couscous:

Put the pure durum wheat semolina flour into the special container called “Mafaradda” (in Northern Africa it is called “Diefna”); dampen your hands slightly in salted water, start gathering the semolina using your right hand keeping your fingers straight to form minute grains about the size of peppercorns (this is a technique requiring a centuries-old skill, since only a year-long practice will allow the formation of grains with the same structure and size ).

After forming the grains, the cuscus thus obtained must be seasoned with olive oil and spread onto a dish towel to dry for at least three hours. Now move on to the cooking stage, using a special earthenware container called “Cuscusèra” (and in Northern Africa “Keskes”), composed of three sections: the lower part is similar to a high-sided pot and is used as a water container; the middle section, a sort of colander, contains the cuscus so that it can be steamed without coming into contact with the water underneath; the top section is the lid; obviously, the three pieces are made so that they fit into one other and stay one on top of the other.
Place couscous in the middle section only once the water has come to the boil, and seal – almost hermetically – with the lid using a strip of dough and a damp cloth arranged around the edge of the lid; in this way the steam cannot escape and gathers inside the pot.

Cooking time: 30 minutes: Halfway through the cooking, remove the cuscus from the pot, place it back into the Mafaradda and drizzle with a little cold water, allowing to rest for ten minutes; during this time it will start to swell. Place it back into the Cuscusera and cook for another 15-20 minutes. Finally, remove from the Cuscusera ..

Graziano Varotto - Graduation Day 10-23-2015
Master in Italian Cuisine

Viaggio Culinario dell Italia
A Culinary trip around Italy

Cassata siciliana
Sicilian cassata

INGREDIENTS:
1 sponge (500 g)
100 g of dark chocolate
400 g of ricotta
a pinch of vanilla powder
200 g of icing sugar
200 g of caster sugar
250 g of candied fruit
FOR THE ICING:
50 g of peeled almonds
some bitter almonds
50 g of icing sugar
glucose

Pass the ricotta through a sieve and put it into a bowl. With a wooden spoon, mix it well with the sugar, 200 g of candied fruit, chocolate and a pinch of vanilla. Line the bottom and sides of a tall-sided baking tin with the sponge, cover the centre with the ricotta mixture and then cover it with another disk of sponge. Let it stand in the fridge for a few hours. To make the icing, start with the almonds: blend them until they are a fine powder, then add the icing sugar and mix for a few seconds. Add the glucose one teaspoonful at a time until the mixture starts to thicken. Remove it from the mixer and work it with your hands (adding more glucose if it is too dry or icing sugar if too soft). The resulting marzipan can be coloured with some food colouring, and if sealed can be refrigerated for some time. When ready, pour it onto the cassata. Garnish with more pieces of candied fruit and serve.