Descrizione prodotto
MAY DAY! MAY DAY!
WITH BEN HIRST
A vegetarian menu celebrating the amazing vegetables that Rome has to offer. Also gluten free
You will cook four dishes that once you understand the techniques you can then adapt on an everyday basis to what you have in your fridge.
- La vignarola
A spring salad made of spring vegetables: broad beans, peas, asparagus and artichokes are just some of the ingredients.
- Polpettone Genovese
A vegetable torta made of all the classic ingredients from Liguria: swiss chard, French beans, potatoes, courgettes, pesto and pine nuts.
- Deep fried courgette flowers
One of my signature dishes, which I have kept on the menu in spring for the last ten years. Courgette flowers filled with mushrooms, courgettes and smoked provola cheese in a chick pea batter
- Frittata with wild asparagus
Eggs are back! They are no longer the cholesterol enemy they were once made out to be.
TARGET AUDIENCE
The course is open to everybody
ADDRESS
Theorical and practical lessons will be held at the Italian Kitchen Academy (Fontana di Trevi – Center of Rome) – Metro A Barberini.
COSTS
50,00 euro
Payment methods:
- Payment can be made online by clicking on the BUY button for the course reference by credit card or Paypal.
- It is also possible to make a bank transfer to: CULTURAL ASSOCIATION ITALIAN KITCHEN ACADEMY IBAN: IT34G0542803200000000007918. Please state in “subject” the name of the course for which you are requesting the enrollment and the start date.
- There is the possibility of paying cash or by credit card, but only directly going to the headquarters of the Academy in Vicolo Scavolino 64A – 00187 Rome.
