Are you a restaurant owner? Want to bring “authentic” Emilia Romagna Italy food to your restaurant. We will come
directly to your restaurant, anywhere in
Chef Stefano Corvucci is also available to come on location, in your home or business and prepare a sumptuous, delicious meal
or banquet for your intimate party. Please contact us at:
So when you are looking for a chef to prepare Italian food, of an Italian restaurant consultant or a an Italian
home personal chef, please contact us and we will help you to prepare authentic Bolognese, Emilian Romagna, Italian
food in your home, villa, corporate event or business .
We can train you on any and all of the following:
History of Italian Cuisine The birth and development of regional cuisine, understanding the basis of the regional products and traditional Italian recipes and the relationship between different regional food lore.
An introduction to the professional kitchen and sanitation techniques; Lectures on knives, produce; how to purchase, how to clean, prepare, properly store, and handle; Lectures on oils, vinegars, and vinaigrette.
Italian cheeses and antipasti
Italian cheeses, Italian salumi, hams and Italian specialty items; vegetable, fish, and meat antipasti.
Stocks. soups and sauces
An introduction to basic stocks and sauces, including chicken stock, fish/shrimp stock, mayonnaise, pesto, and béchamel. Soups, beans and grains – lentil soup, pasta fagioli, minestrone, zuppa di faro, etc.
Pasta — dried, fresh, and filled
Making fresh pasta, including chitarra, orecchiette, and regional shapes along with discussions of varied sauces to accompany. Filled pastas – ravioli, agnolotti, and tortellini, including fillings, shapes, and sauces. Regional sauces for pastas. Gnocchi gnudi, gnocchi di patate, gnocchi di semolino, gnocchi di spinaci/vegetables, gnocchi di zucca, and i strozzapreti. Risotto and polenta (instant vs. traditional; soft and twice-cooked). Types of rice – arborio, vialone nano, and carnaroli. Proper techniques of risotto and farrotto.
Pizza and flatbreads
Pizza, foccacia, calzone, and grissini (bread sticks)
How to determine freshness, scaling and trimming, gutting, and filleting. How to cook, serve, and plate flat and round fish. Shellfish, including mussels, clams, oysters, lobsters, and shrimp. Octopus, cuttlefish, eel, and calamari.
Meats and Meats of Bologna
How to purchase, fabricate, and store. Chicken, duck, turkey, pigeon, and quail. Beef, veal, pork, lamb, and rabbit. An introduction to the techniques of grilling, broiling, roasting, sautéing, pan frying, deep frying, and braising.
Contorni/side dishes -
vegetables, greens, and salads
Crostate, sweet and savory tarts, pasta soffiata (cream puff pastry), crespelle (crêpes), pasta savoiarda (ladyfingers), cannoli, tiramisu, Emilia Romagna Specialty Desserts, pastry cream, crema englese (crème anglaise), gelato, zabaglione, pannacotta, pasta sfoglia (puff pastry), sorbet, and granita.
Food Products and Raw Materials
Italian cuisine is strictly related to the availability and to the quality of raw materials, as well to regional Italian products. Knowledge and direct experience of both will be delivered to you through lectures and product tasting.
Cooking Practice and Recipes
This is the core course of the program and it is directed to providing you with the capability to prepare, cook, and present in a professional way Italian dishes based on regional recipes. This particular Italian cooking course focuses on techniques and recipes and is organized through a continuous process of demonstrations and hands-on training in order to involve you in a very practical immersion in Italian cuisine.
Wine is an integral part of Italian gastronomy and its relationship with the territory, products and habits is as direct as food and cuisine. In this course you will explore the technological aspects, the regional characteristics, and the role wines play in creating the perfect match between food and wine.
Pastry plays an important role in the Italian menu. The objective of this course is to teach you how to prepare a wide range of the most significant Italian pastry, including sweets and cakes, such as tiramisu, zuccotto, zuppa inglese, cassata siciliana, cannoli siciliani, panettone, pandoro, and many more.
5 days of your training will be devoted to visiting some of the most important production sites. These will include:
Truffles: visit the truffle museum at Alba (Piemonte)
Parmigiano Reggiano: visit a production plant and to the Museum
Parma Ham: visit a production plant and to the Museum
Culatello: visit a pig farm and to a production plant
Wine: visits to Chianti, Montalcino (Toscana), and Barolo (Piemonte) wineries
Pecorino Cheese: visit a production site in Toscana
Olive Oil: visit olive oil mills in Toscana
Chianina steak: visit a butcher in Toscana
Pasta: visit a production plant and briefing on pasta technologies
Balsamic Vinegar: visit an “acetaia”
After the in-school chef training, you will be placed in a selected restaurant (length of time will depend on needs). The objective of the stage of your Italian cooking course is to apply, in a “real life” context, most of the methods and cooking techniques learned during the periods spent in New York and Colorno. You will experience in-depth a specific regional cuisine and will learn to work under pressure.